Name: Smoked Pork Chop with Sauerkraut
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 portions
Ingredients: 600 g pork chops; 1 tablespoon lard; 700 g sauerkraut; 1 pc onion; 1 teaspoon caraway; 6 pcs juniper; 1 pc bay leaves; 100 ml dry white wine; 1 teaspoon granulated sugar; 1 teaspoon salt; 1 pinch black pepper; 800 g potatoes

Step by step process

Preparation

1
Take the smoked pork chop out of the fridge about 20 minutes ahead so it is not ice cold. Peel the onion and chop it finely. Drain the sauerkraut and let it drip in a colander, and if it is very sour, rinse it briefly under lukewarm water.
TIP:
If the sauerkraut is too sour, rinse it briefly with cold water to reduce the sharpness, making sure to let the water drain well so the sauerkraut does not lose its texture or flavor. This adjusted sauerkraut can be easily used in salads and stewed dishes.
2
Peel the potatoes and cut larger pieces in half. Put them in a pot, cover with cold salted water, and set them on the stove.

Braising the cabbage

3
Heat the lard in a pot and let the onion turn translucent over low heat. Stir in the caraway, crushed juniper, and bay leaf, then briefly toast them so the aroma is released.
4
Add the drained cabbage, stir, and pour in the white wine. Cover and braise for 25 to 30 minutes, stirring occasionally. If the liquid evaporates, add a splash of hot water.
5
Near the end, season the cabbage with a pinch of sugar, salt, and pepper. It should be soft, slightly sour, and balanced, not sharply tangy.

Warming the meat and serving

6
Boil the potatoes until tender for 18 to 20 minutes, then drain them. Meanwhile, place the slices of meat into the cabbage for 10 minutes or warm them in a pan so they stay juicy and do not dry out.
7
Spoon the braised cabbage onto a plate, place the warmed slice of meat on top, and add the boiled potatoes. Serve right away while everything is hot.