Schweinekotelett auf Sauerkraut

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Schweinekotelett auf Sauerkraut
Schweinekotelett auf Sauerkraut
Servings:Serves 4
Calories per serving:705
Ready in:1 hour 15 minutes
Prep. time:15 minutes
Cook time:1 hour
Difficulty:Average difficulty
Recipe author:JuliaBalbilla
First published:21st January 2013
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Simmering in stock

Pork chops with sauerkraut. The use of paprika is reflective of Austria's prior links with Hungary.

When I cooked and tested the original authentic recipe for this dish, I made a few changes to it which, to my mind, improved it's look and taste.

If you wish to make the original, it has been preserved here. If you wish to make my version, it is below, or of course, read both and make a composite of both.

I halved the amount of sauerkraut (which was still the contents of a densely packed medium to large jar). Even with the quantity halved, there was more than enough to serve four people.

The dish was very good, but still overpowered by the vinegary flavour of the sauerkraut. I have removed the initial stage of simmering the sauerkraut in stock as it does not require cooking anyway and this will lessen the vinegar permeation.

I have added an extra sweet red pepper, red, for extra flavour and taste. To balance the vinegar, I have added a teaspoon of sugar and just to spice it up a little, a shake of chilli flakes. In all, a success. I will definitely be cooking with sauerkraut again

Ingredients

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Method

  1. Melt half the butter in a casserole dish suited to take direct heat.
  2. Add the onions and sauté until golden.
  3. Add the sauerkraut, stock, wine, chopped peppers, bay leaves, paprika, chili flakes, sugar, white pepper and simmer for 30 minutes.
  4. Meanwhile, heat the remaining butter in a frying pan.
  5. Sprinkle the pork chops with a little salt and black pepper and sauté them over a medium heat for about 15 minutes on each side and golden brown, ensuring that they are properly cooked.
  6. Arrange the chops on top of the sauerkraut and serve.

Serving suggestions

Goes well with grilled tomatoes and boiled potatoes.

Variations

Other variations can be found on the comments page.

Chef's notes

If you do not have a casserole that will take direct heat, use a saucepan and when ready to serve transfer the contents to a preheated casserole dish. I have found that the glass Pyrex casserole dishes can take direct heat, but you must heat them gently. I heated one too quickly a few years ago and it shattered, resulting in its contents making a lovely mess all over the hob and the floor.

Chef's notes

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