Caraway, onion and pork braise quickly with vinegar and brown sugar to create a satisfying sweet-and-sour stew. It’s perfect with mashed potatoes to chase away winter’s chill.

Ingredients

  • 1 pound boneless pork loin (cut into 1/2-inch cubes)
  • 2 tablespoons flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon vegetable oil
  • 1 onion (large, peeled and sliced 1/2-inch thick)
  • 1 clove garlic (minced)
  • 2 tablespoons fresh parsley (chopped)
  • 1 teaspoon caraway seed
  • 1 bay leaf
  • 8 ounces chicken broth
  • 1 tablespoon red wine vinegar
  • 2 teaspoons brown sugar

Directions

  1. Coat pork with combined flour, salt and pepper. Heat oil in deep skillet with lid; brown pork over medium-high heat. Add onions and garlic. Cook and stir 5 minutes. Stir in remaining ingredients. Bring to a boil. Cover; cook over medium-low heat for 40 minutes or until pork is very tender.
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