Pork with Caraway Cream Recipe
Ingredients
| Margarine | 2 Teaspoon | |
| Onion | 2 Tablespoon, chopped | |
| All purpose flour | 1 Tablespoon | |
| 1/4 cup each dry white table wine and canned ready-to-serve chicken broth | ||
| 1 teaspoon Dijon-style mustard | ||
| Caraway seed | 1/2 Teaspoon, crushed | |
| 1/8 teaspoon each salt and white pepper | ||
| Sour cream | 3 Tablespoon | |
| 6 ounces boned cooked pork, thinly sliced | ||
Directions
In 10-inch nonstick skillet melt margarine; add shallot (or onion) and saute until translucent, about 1 minute.
Sprinkle with flour and stir quickly to combine; gradually stir in wine.
Add broth and cook, stirring constantly, until mixture is smooth and slightly thickened, about 2 minutes.
Reduce heat to lowest possible setting; add mustard, caraway seed, salt, and pepper and stir to combine.
Continue cooking until flavors blend and sauce has thickened, 4 to 5 minutes.
Stir in sour cream; add pork to skillet and cook until heated through, 1 to 2 minutes.
Sprinkle with flour and stir quickly to combine; gradually stir in wine.
Add broth and cook, stirring constantly, until mixture is smooth and slightly thickened, about 2 minutes.
Reduce heat to lowest possible setting; add mustard, caraway seed, salt, and pepper and stir to combine.
Continue cooking until flavors blend and sauce has thickened, 4 to 5 minutes.
Stir in sour cream; add pork to skillet and cook until heated through, 1 to 2 minutes.
Chef
