20-Min Crispy Pork Knuckle with Mustard & Caraway
A sheet-pan shortcut to Polish golonka: thick-cut pork chops seared until golden, then finished with grainy mustard, caraway seeds, and caramelized onions. Tangy, aromatic, and ready in 20 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 42g
Ingredients
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Open the appInstructions
Step 1
Pat the pork chops dry with paper towels. Season both sides generously with salt and black pepper.
Step 2
Heat 2 tbsp olive oil in a large skillet over medium-high until it shimmers, about 90 seconds.
Step 3
Sear the pork chops 3–4 minutes per side without moving, until edges are golden brown and caramelized. Transfer to a plate.
Step 4
Add the sliced onion to the skillet, scraping up any browned bits. Sauté for 3 minutes until softened and starting to caramelize.
Step 5
Stir in the mustard and caraway seeds, then add the broth, vinegar, and bay leaves. Return the pork to the pan.
Step 6
Cover and simmer for 8–10 minutes until pork is tender and the sauce coats the meat. Serve hot with rye bread on the side.
Tools you’ll need
- 12-inch stainless steel or cast-iron skillet
- paper towels
- tongs or meat fork
- wooden spoon for scraping
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