Bayerische Schweinekotletts
(Bavarian Pork Chops) Recipe

Origin: German Period: Traditional

Ingredients:

500g sauerkraut, drained
2 tsp vinegar
1 tsp sugar
80ml water
1/4 tsp cinnamon
1 dessert spoon nutmeg
1 dessert spoon salt (optional)
1 dessert spoon black pepper
1/4 tsp caraway seed
1 medium apple, diced
4 lean pork chops (about 1/5cm thick)
2 tsp Worcestershire sauce
2 tbsp butter

Bayerische Schweinekotletts
(Bavarian Pork Chops) Preparation:

Method:

In the base of a large flame-proof casserole, combine the sauerkraut, vinegar, water, sugar, cinnamon, nutmeg, salt, pepper, caraway and apple. Bring to a simmer and allow to cook gently for about 10 minutes. In the meantime, melt the butter in a frying pan, add the pork and cook for about 4 minutes on each side, until well browned.

Remove the pork from the pan and set on top of the sauerkraut mixture. Brush each chop with Worcestershire sauce then cover the entire casserole with a tight-fitting lid (add a little more water if it looks too dry).

Transfer to an oven pre-heated to 180°C and cook for about 25 minutes, or until the pork is completely cooked through. Serve hot with mashed potatoes.

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