8 de abril de 2016
SAUERKRAUT-BRAISED PORK CHOPS
by MICHAEL SYMON
1 cup sauerkraut
2 cups apple cider
1 cup vegetable stock or water
2 tablespoons olive oil
4 pork chops (bone-in)
kosher salt and freshly ground black pepper (to taste)
In a blender, add the sauerkraut, cider and stock. Blend until smooth.
In a large skillet or braiser, add the olive oil and place over medium-high heat. Season the pork chops with salt and pepper.
To the hot pan, add the chops. Sear for 3-4 minutes, until golden-brown. Flip the chops and cook for 3-4 more minutes. Add the sauerkraut mixture. Bring to simmer and cook until the internal temperature of the pork chops register 145ºF, about 10 minutes. (Add more liquid if necessary.)
Serve chops with plenty of braising liquid.
Posted by Brenda A. Ysaguirre at 5:00