Sauteed Pork Chops with Sauerkraut
Submitted by srickf1
Sauteed pork chops over sauerkraut braised with bacon, onion, caraway and apple juice, finished with fresh dill. A classic Central European dinner for two that balances rich pork against tangy, aromatic kraut.
YIELD
2 servingsPREP
20 minCOOK
40 minREADY
1 hrsThis pork and sauerkraut combination is pure Central European comfort, drawing from the Bavarian, Austrian and Alsatian tradition of pairing pork with fermented cabbage. Two things make it sing. First, bacon and caraway bloom together with sliced onion before the sauerkraut joins the pot, building a smoky, aromatic base that softens the kraut’s sharp edges. Second, apple juice deglazes everything and adds just enough sweetness to counter the fermented tang without turning it cloying.
The pork chops get an important rest between paper towels after salting, a small step that dries the surface thoroughly so the chops sear instead of steam. Moisture on meat is the number one enemy of a proper golden crust.
Fresh dill at the end is the finishing note that lifts this above the expected. Stirred in at the last minute and sprinkled on top of the chops, it cuts through the richness with a bright grassy pop.
Pro Tips
- Rinse and drain the sauerkraut if it tastes aggressively sharp, this mellows it without flattening the tang
- Let the chops sit between paper towels the full ten minutes, surface moisture prevents good browning
- Sear the chops in a skillet hot enough to sizzle on contact, a dull hiss means you’ll end up with gray meat
- Don’t overcook the pork, 5 to 6 minutes per side at most, pork with a slight blush at the center stays juicy
- Stir the dill in just before serving, dried or long-cooked dill loses most of its aroma
Variations
- Add a peeled, sliced apple to the kraut along with the apple juice for more fruit presence
- Swap caraway for fennel seeds for a gentler anise note
- Finish with a dollop of sour cream or grainy mustard on each chop
Ingredients
Directions
In a heavy saucepan cook the bacon over moderate heat, stirring, until it is crisp, add the onion and the caraway seeds, and cook the mixture, stirring, until the onion is golden.
Add the sauerkraut and the apple juice and simmer the mixture, covered, for 20 mins.
While the sauerkraut mixture is simmering, sprinkle both sides of the chops with salt, let the chops stand between layers of paper towel for 10 minutes and season them with pepper.
In a heavy skillet heat the oil over moderately high heat until it is hot but not smoking and in it sauté the chops for 5 to 6 minutes on each side, or until they are just cooked through.
Stir 1tbsp of the dill into the sauerkraut mixture and transfer the mixture with the chops and sprinkle the chops with the remaining 1tbsp dill.
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