Pork chops with fresh sauerkraut

    1 hour 10 minutes

    When you make sauerkraut yourself, cabbage retains its fresh flavour and much more of its nutritional power.

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    Serves: 4 

    • 1 tablespoon vegetable oil
    • 4 pork chops (about 175 g each)
    • 3⁄4 teaspoon salt
    • ¼ teaspoon black pepper
    • 1 medium onion, thinly sliced
    • 1 cup coarsely chopped, peeled carrot
    • 2 cloves garlic, sliced
    • 1 cup white wine
    • 6 cups shredded savoy cabbage (1 small head)
    • 1 bay leaf
    • 3 whole cloves
    • 2 tablespoon white wine vinegar
    • 1 teaspoon sugar

    Preparation:15min  ›  Cook:55min  ›  Ready in:1hour10min 

    1. Heat oil in a large non-stick frying pan over medium-high heat. Season chops with a little of the salt and all the pepper. Add the chops to pan. Sauté until well browned on both sides, about 3 minutes per side. Transfer chops to a plate.
    2. Lower heat to medium. Add onion, carrot and garlic to pan. Sauté until onion is softened, about 5 minutes. Add the wine; bring to the boil. Stir in cabbage, bay leaf and cloves. Cover and simmer over medium-low heat until the cabbage is tender, 20 to 30 minutes.
    3. Stir vinegar, sugar and remaining salt into the cabbage mixture. Add the pork chops. Cover. Simmer until pork is just cooked through, about 10 minutes.


    ...that cabbage is one of the oldest cultivated vegetables? The grandfather of the brassicas – cauliflower, broccoli, brussels sprouts and kale – it probably originated along the coasts of temperate northern Europe.

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