Pork Braised in Riesling with Apricots
Indulge in the luxurious flavors of Pork Braised in Riesling with Apricots—a comforting, gourmet dish that’s perfect for a special dinner or an elevated weeknight meal. Tender, melt-in-your-mouth pork shoulder is slow-braised in a fragrant combination of Riesling wine, chicken stock, and aromatics, creating a rich sauce with layers of sweet and savory depth. Dried apricots add a delightful burst of sweetness, beautifully complementing the creamy finish from a touch of heavy cream. This elegant one-pot recipe, highlighted with hints of garlic, fresh thyme, and onion, is as easy to prepare as it is impressive. Serve it warm, garnished with fresh parsley, alongside crusty bread, mashed potatoes, or rice for a meal that’s both indulgent and unforgettable. With keywords like "braised pork," "Riesling," and "gourmet comfort food," this recipe promises to be a standout in your kitchen repertoire.
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Ingredients
- 2 pounds boneless pork shoulder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1 large yellow onion
- 3 large garlic cloves
- 1 cup dried apricots
- 2 cups Riesling wine
- 1 cup chicken stock
- 4 sprigs fresh thyme
- 1 bay leaf
- 0.25 cup heavy cream
- 2 tablespoons fresh parsley
Directions
Step 1
Begin by seasoning the pork shoulder with salt and black pepper. Dust the seasoned pork with all-purpose flour on all sides.
Step 2
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the pork until browned on all sides, about 3–4 minutes per side. Remove the pork and set it aside.
Step 3
Peel and thinly slice the yellow onion, then mince the garlic cloves. In the same Dutch oven, reduce the heat to medium, and add the onions. Sauté for about 5 minutes until softened and lightly golden, stirring occasionally. Add the minced garlic and cook for an additional 1 minute until fragrant.
Step 4
Stir in the dried apricots, followed by the Riesling wine, scraping up any brown bits from the bottom of the pan for added flavor. Let the mixture simmer for 2–3 minutes to allow the wine to reduce slightly.
Step 5
Add the chicken stock, fresh thyme sprigs, and the bay leaf to the pot. Return the seared pork to the pot, ensuring it's partially submerged in the liquid.
Step 6
Bring the liquid to a gentle simmer, cover the pot with a lid, and reduce the heat to low. Allow the pork to braise for 2 hours, turning it halfway through, until it's tender and easily pulls apart with a fork.
Step 7
Once the pork is tender, remove it from the pot and set it on a cutting board to rest for 10 minutes before slicing or shredding.
Step 8
Increase the heat under the pot to medium, and stir in the heavy cream. Let the sauce simmer for 5–10 minutes until slightly thickened. Taste and adjust seasoning with salt and pepper if necessary.
Step 9
Remove the fresh thyme sprigs and bay leaf from the sauce. Slice or shred the pork, then return it to the pot to coat it in the sauce.
Step 10
Garnish with freshly chopped parsley before serving. Serve warm with crusty bread, mashed potatoes, or rice.
Nutrition Facts
| Serving size | (2105.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3530.8 |
| Total Fat 233.6g | 0% |
| Saturated Fat 80.0g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 807.0mg | 0% |
| Sodium 3179.3mg | 0% |
| Total Carbohydrate 101.0g | 0% |
| Dietary Fiber 10.9g | 0% |
| Total Sugars 57.4g | |
| Protein 184.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 282.4mg | 0% |
| Iron 16.6mg | 0% |
| Potassium 4127.0mg | 0% |
Source of Calories