Talk:Schweinekotelett auf Sauerkraut

Original recipe

I have made changes to this recipe, on the main recipe page, which possibly suits less Germanic tastes.

The original authentic recipe for Schweinekotelett auf Sauerkraut is below.

Schweinekotelett auf Sauerkraut

Simmering in stock

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

Servings

Serves 4

Ingredients

• 4 tablespoons butter
• 2 medium onions, diced
• 750 g sauerkraut
• 125 ml beef stock
• 125 ml red wine
• 1 green pepper, seeds removed and chopped
• 2 bay leaves
• 2 teaspoons Hungarian paprika
• Pinch ground white pepper
• 4 pork chops
• Salt, to taste
• Freshly ground black pepper, to taste

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 and the stock and simmer for 30 minutes.
4. Add the wine, green pepper, bay leaves, paprika and white pepper and simmer for a further 30 minutes.
5. Meanwhile, heat the remaining butter in a frying pan.
6. 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.
7. Arrange the chops on top of the sauerkraut and serve.

Serving suggestions

Goes well with grilled tomatoes and boiled potatoes.

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 pre-heated 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.