Czech Svíčková with Slow-Braised Pork

Method

1. Season the pork chop with salt and pepper.
2. In a pot, gently sauté onion, carrot, and garlic until softened.
3. Add the pork chop and sear on all sides until golden brown.
4. Pour in the beef broth and caraway seeds, then cover and simmer on low heat for 45 minutes, ensuring the liquid remains just simmering.
5. Stir in the sour cream and gently heat through without boiling.
6. Serve with dumplings.
7. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.