Salt-and-Vinegar Pork Chops with Sauerkraut Recipe 53 of 365

Sauerkraut is like pickles – the refrigerated kind almost always beats the kind you find on the shelf. This recipe makes more than enough vinegar-kicked sauerkraut and granny smith apple topping for two big pork chops, but unless (like me) you insist on a high kraut-to-chop ratio, you could probably stretch it over four pork chops without any complaints.

I used half thyme and half sage for the herbs. You could substitute 1 teaspoon dried herbs (such as rubbed sage), if you prefer.

TIME: 15 minutes MAKES: 2 big servings

2 pork loin chops Salt and freshly ground pepper 1 tablespoon chopped fresh thyme, sage, rosemary, or a combination of herbs 2 teaspoons olive oil 1 granny smith apple, chopped 1 packed cup sauerkraut (with about 1/2 cup of its juice) 2 teaspoons Dijon mustard 2 tablespoons apple cider vinegar

Heat a large skillet over medium-high heat. Season the pork chops with salt and pepper, and rub the herbs into the pork chops on both sides. When the pan is hot, add the oil and swirl the pan to coat, then add the chops, and cook for 3 to 5 minutes per side (depending on the thickness of the chops), or until browned and cooked through. Transfer the chops to a plate and tent with foil to keep warm.

Add the apples to the pan, and cook for about a minute, stirring. Add the sauerkraut (with juices), mustard, and vinegar, and season with salt and pepper. Cook for a few minutes, stirring, or until most of the liquid has evaporated. Serve the chops with the sauerkraut mixture piled on top.

Recipe by Jess Thomson • www.jessthomson.wordpress.com• 206.999.7499