Pork Chop with Pineapple Sauerkraut
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Ingredients
for
4
- Ingredients
- 1 carrot
- 1 onion
- 300 grams Pineapple
- 2 Tbsps butter
- 600 grams Sauerkraut
- 150 milliliters dry white wine
- 150 milliliters Beef broth
- 2 bay leaves
- 3 Juniper berries
- 3 peppercorns
- 4 Pork saddle steaks (about 160 grams or approximately 6 ounces)
- salt
- freshly ground peppers
- 2 Tbsps vegetable oil
- 40 grams Herb butter (packaged)
- sugar
Preparation steps
1.
Peel the carrot and onion. Grate the carrot coarsely and cut the onion into small cubes.
2.
Cut the pineapple into bite-size pieces. In a pan, melt the butter and sauté the onion with the carrot. Add the pineapple, sauté briefly and stir in the Sauerkraut. Add the wine, broth and spices, then simmer for about 20 minutes over medium heat. Add a little more broth if necessary.
3.
Meanwhile, rinse the meat, pat dry and salt and pepper both sides. Saute in a pan with hot oil until browned on both sides. Reduce heat slightly, spread herb butter on the meat and leave until cooked through, about 5 minutes.
4.
Season the Sauerkraut with salt, pepper and a pinch of sugar. Arrange on plates with the pork chops, and serve with boiled potatoes if desired.
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