Equipment
Ingredients
Main
- 4 bacon, thick-cut
- 4 pork chops
- 100 g onion, sliced
- 680 g sauerkraut, rinsed and drained
- 3 g caraway seeds
- 1 g black pepper, freshly ground
- 240 ml beer
- 1 g salt
Nutrition (per serving)
Method
Place the bacon in a heavy skillet over medium heat and fry until golden brown and crisp.
Remove the bacon from the skillet and drain on paper towels, reserving the rendered fat in the pan.
Increase heat to medium-high and sear the pork chops in the reserved fat until browned on both sides.
Add the sliced onion, sauerkraut, cooked bacon, caraway seeds, and pepper to the skillet, ensuring the pork chops are covered by the mixture.
Pour the beer over the mixture and bring to a boil.
Reduce heat to low, cover with a lid, and simmer for 25 minutes until the pork is cooked through to an internal temperature of 63°C (145°F).
Chef's Notes
- For the best flavor, use a good quality, unpasteurized sauerkraut. If it's too acidic, you can rinse it briefly under cold water, but be careful not to wash away too much of the brine.
- Don't overcrowd the pan when searing the pork chops. If necessary, sear them in batches to ensure a good crust forms, which adds significant flavor and texture.
- The beer adds a distinct depth of flavor, but if you prefer not to use it, a robust chicken or vegetable broth works well as a substitute. Consider adding a splash of apple cider vinegar to the broth to mimic the tanginess of beer.
- Thick-cut pork chops (at least 1 inch thick) are ideal for this recipe as they are less likely to dry out during the simmering process and will remain tender.
Storage
Refrigerator: 3 days — Store in an airtight container.
Freezer: 2 months — Thaw overnight in the refrigerator before reheating.
Reheating: Reheat in a covered skillet over medium-low heat until the pork reaches an internal temperature of 74°C (165°F).
