Oven Braised Pork with Sour Cream (Karkówka w śmietanie)

Oven Braised Pork with Sour Cream (Karkówka w śmietanie) are Polish inspired baked pork steaks with a creamy Dijon and caper sauce.
Oven Braised Pork with Sour Cream

Oven Braised Pork with Sour Cream

By  Sue Lau | Palatable Pastime

Oven Braised Pork with Sour Cream is my  recipe of the day with my  group  Baking Bloggers. We get together once per  month on the  second  Monday to bake up something delicious. This month we are baking  Polish recipes,  sweet or savory.

Karkówka w śmietanie

I decided to do  some pork with a kind of sour cream sauce I remember from a long time ago although I am not sure when I had it. The  concept seems similar to Karkówka w śmietanie, which  is a Polish braised  pork steak in sour cream.

Karkówka stands for pork steak, and śmietanie is about the sour cream.

There is a type of pork  chop recipe with sour cream and capers done by Craig Claiborne in the past. So this gives a nod to that as well.

Choice of Pork Cut

I did want to use the pork  shoulder as it is less prone to drying out with a long  cooking time. If you can’t find the pork steaks, you might be able to locate some  country style ribs, which are the same thing,  only  thicker. They are all sliced off the pork shoulder roast, which loves to be braised and cooked for a long time.

Oven Braised Pork with Sour Cream

I chose to cook this in the Le Creuset braiser.  If you don’t have that you  might find an oven safe  pot with which you can also cook on the stove with. It will need to be covered while it bakes as well.

Baking Bloggers

September 2020: Polish Baking

Oven Braised Pork with Sour Cream

Oven Braised Pork with Sour Cream

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Oven Braised Pork with Sour Cream

Oven Braised Pork with Sour Cream

Prep Time 10 mins
Cook Time 1 hr 10 mins
Course Main Course
Cuisine European, Polish

Ingredients
  

  • 2 bone-in pork shoulder blade steaks about 1-1/2 pounds
  • salt and black pepper
  • 4 tablespoons oil
  • 1 large onion sliced
  • 1 teaspoon chopped garlic
  • 2 cups pork broth or chicken broth
  • 1 tablespoon Dijon mustard
  • 3 tablespoons small capers
  • 3 tablespoons cornstarch
  • 1/2 cup cold water
  • 1/8 teaspoon kitchen bouquet optional
  • 1/2 cup sour cream
  • cooked noodles for serving

Instructions
 

  • Preheat the oven to 375F.
  • Season pork steaks with salt and pepper and brown in a braiser with the oil, onion and garlic.
  • Whisk the Dijon mustard into the broth and add to the braiser.
  • Cover and bake for one hour.
  • Lift out the pork and onions to a plate and keep warm.
  • Whisk the cornstarch into the cold water and add to the liquid in the braiser and heat, stirring, until thickened.
  • Stir in the capers, kitchen bouquet and sour cream.
  • Serve sauce over the pork steaks with cooked noodles if desired.

Notes

From the kitchen of palatablepastime.com
Keyword Karkówka w śmietanie

Oven Braised Pork with Sour Cream

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8 responses

  1. Pingback: Polish Stuffed Cabbage Rolls - Cookaholic Wife

  2. Pingback: Karpatka (Polish Carpathian Cream Cake) - Tara's Multicultural Table

  3. If I’m given a choice of proteins, pork wins every time. I think I need to try this, but will sub in my home made creme fraiche for the sour cream. Thanks for hosting, I love all the recipes so far this month.

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