Cured Pork with Sauerkraut
Hearty, smoked cured pork chops gently steamed over a bed of juicy, spiced slow-simmered sauerkraut.
- 45 min
- 395 kcal / serving
- easy
- Protein
- 46.8 g
- Fat
- 19 g
- Carbs
- 13.3 g
Contains: celery (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 4 pc cured pork chops / Kassler (approx. 150 g each)
- 500 g sauerkraut (fresh)
- 1 pc onion (finely diced)
- 1 pc apple (grated)
- 150 ml vegetable broth
- 1 tbsp lard or vegetable oil
- 2 pc laurel / bay leaves
- 3 pc juniper berries
Method
- Heat the lard or vegetable oil in a medium pot and sauté the diced onion until translucent.
- Loosen the sauerkraut slightly with a fork, add it to the onions, and sauté for about 3 minutes.
- Stir the grated apple, bay leaves, and crushed juniper berries into the sauerkraut mixture.
- Pour in the vegetable broth, stir well, cover, and let the sauerkraut simmer over medium heat for 15 minutes.
- Place the cured pork chops directly on top of the sauerkraut, close the lid, and let them steam through for 15 minutes.
- Arrange the hot cured pork chops along with the aromatic sauerkraut on plates and serve.
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