Sauerkraut was one of my mother’s favorite foods but as a child, I didn’t much care for it. Too salty for my taste! Now that fermented foods are all the rage, I thought I should try it again. At my former apartment, the dining room often served a pork with sauerkraut that was delicious, not salty at all. So here’s my version. Feel free to add diced apples or pears!
1 tablespoon olive oil
16 ounces lean pork (4 chops or steaks at least 1/2 inch thick, loin)
Salt and pepper to taste
1 medium onion thinly sliced
16 ounces sauerkraut, drained
1 apple (or pear) peeled and diced
1 cup chicken stock
1 teaspoon paprika
2 tablespoons minced garlic
2 sweet potatoes peeled and cut into pieces
In a 10″ skillet with a lid, heat the oil. Dry the pork and salt and pepper to taste. When the oil is hot, brown the pork on all sides over medium heat. Turn the heat down to medium low and add the sweet potato and apple. Cover the pork with the onions and sauerkraut.
Mix together the stock, paprika and minced garlic. Pour over the pork, cover and simmer on low for at least 35 minutes. The longer and slower you cook the pork, the tenderer it will be.
Makes 4 servings.