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At my house, we love quality food. That means we do everything we can to source locally and we even make some foods from scratch that a lot of people don’t.
On any given day, there may be a jar or two of sauerkraut fermenting on the counter. Andy found the recipe for homemade sauerkraut on Mark’s Daily Apple, and we’ve found it to be incredibly easy, cheap and delicious.
The money we save on sauerkraut goes toward the pork chops we buy from Richardson Farms, which pastures its pork, making quite the difference in taste, and for me, conscience.
Pork chops and sauerkraut is a perennial favorite in the Brummer casa, so I thought I’d share.
Pork Chops and Sauerkraut
2 pounds sauerkraut, rinsed
2 slices bacon, chopped
1 cup chicken stock (preferably homemade)
10 juniper berries
2 bay leaves
2 tbsp unsalted butter
1 1/2 pounds pork chops
1 onion, halved and sliced thin
Salt and pepper
1 Apple (Granny Smith works best), peeled and grated (This is optional — but it’s really yummy)
4 tsp brown sugar (this is from the recipe I base mine on, and I usually leave this out)
1. Combine sauerkraut, bacon, stock, juniper berries and bay leaves in a microwave-safe bowl . Cover and microwave until sauerkraut is softened, about 10 minutes.
2. Meanwhile, melt butter in a large skillet over medium-high heat and cook until foaming subsides. Add pork shops and cook until lightly browned, about 3 minutes each side. Transfer to a plate.
3. Add onion and 1/2 tsp salt to skillet and cook until softened, about 5 minutes. Stir in sauerkraut mixture, apple (and sugar if using) and bring to a simmer. Nestle the pork chops into sauerkraut, cover, and reduce heat to medium low. Cook until chops are no longer pink in the center, 10-12 minutes. Discard the bay leaves and juniper berries. Season with salt and pepper, and serve.