I decided that I need more sauerkraut in my life. You ever get that feeling too? On my last trip to the grocery store, I bought a huge jar of the stuff. Obviously it makes a hot dog better, but what else could it do? This recipe from Gourmet for pork chops with kraut sounded good.
The one-inch-thick pork chops were predictably great, but I was most impressed with the combo of caraway seeds, apple juice, onion, and bacon with the sauerkraut. How could that be bad? It's even more dynamic with fresh dill. I wanted there to be more interplay between the kraut and the chops, but they are cooked separately and only combined at the end. Still, it's all remarkably easy and tasty.
What else should I do with my big jar of sauerkraut?
- 2 slices of bacon, chopped
- 1 onion, thinly sliced
- 1 1/2 teaspoon caraway seeds
- 3 cups sauerkraut, rinsed and drained
- 1 cup apple juice
- 4 pork chops, about 1-inch-thick
- Salt and pepper
- 2 tablespoons vegetable oil
- 4 tablespoons fresh dill, chopped
Add the chopped bacon to a heavy saucepan set over medium heat. Cook, stirring often, until bacon is crisp. Toss in the onion and caraway seeds, and cook, stirring occasionally, until the onion is golden. Pour in the apple juice and add the sauerkraut. Stir well, and then reduce heat to low, cover the saucepan, and simmer gently for 20 minutes.
With about 10 minutes left, season both sides of the pork chops with salt and pepper. Pour the oil into a heavy skillet set over medium-high heat. When shimmering, add the chops and cook for about four minutes on each side. Check to see if they are done using a meat thermometer (about 140 degrees). Cook for another minute on each side if not done. Remove from the skillet and let rest for a few minutes.
Mix two tablespoons of the fresh dill into the sauerkraut mixture. Divide the mixture between four plates. Top each with a pork chop, and then garnish with the remaining fresh dill.