Pork with sauerkraut is one of winter’s best pairings. The rich flavor of the pork contrasts so well with the tangy kraut that this combo has been a longtime favorite of Central European countries and here in the States. The quick-cooking pork needs only 10 minutes or so and the sauerkraut requires only heating, making it the perfect weeknight meal.
Before starting the pork, put a kettle of water on the stove to boil for noodles and toss together a green salad to complete the meal. You’ll be sitting down to the table in just 25 minutes.
Menu
Pork chops with fennel, apple and sauerkraut
Parsley noodles
Tossed greens with vinaigrette
Ginger cookies
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Tips
Thinner cuts of pork chops will cook faster; but take care not to overcook them.
Refrigerated sauerkraut has a better flavor than canned, but it comes in larger packages, so you will have some left over. It will keep in the refrigerator for about twoweeks.
Pork chops with fennel seeds, apple and sauerkraut
Prep: 8 minutes
Cook: 10 minutes
Yield: 4 servings
4 pork chops
1/4 teaspoon each: salt, freshly ground pepper
1 tablespoon butter
1 onion, chopped
1 large tart apple, such as Granny Smith
1 teaspoon fennel seeds
1/2 of a 32-ounce jar refrigerated sauerkraut or 1 can (14 ounces), drained, rinsed
1 cup white wine, such as riesling, or chicken broth
1. Season pork chops with salt and pepper. Melt butter in large skillet over medium-high heat. Brown one side of chops, 3 minutes; turn. Brown other side, 3 minutes. Remove chops to a plate.
2. Add onion, apple and fennel seeds; cook, stirring often, until onions are lightly browned, 7 minutes. Add wine to onions and apples in skillet; cook, stirring up browned portions. Stir in sauerkraut. Place chops on top. Cover; reduce heat to low. Simmer until chops are cooked through, about 5 minutes.
Nutrition information per serving: 280 calories, 45% of calories from fat, 14 g fat, 6 g saturated fat, 75 mg cholesterol, 13 g carbohydrates, 25 g protein, 1,035 mg sodium, 5 g fiber