Ingredients for 4 people:
2 onions
3 tablespoons lard (or clarified butter)
2 sour apples
850 g sauerkraut
2-3 bay leaves
100 g prunes
1-2 tsp marjoram
100 ml apple cider
2 tablespoons caramel syrup
salt, pepper
Also:
4 pork chops (approx. 200 g each)
1 tablespoon oil
Preparation:
1. Peel onions and cut into rings. Heat 2 tablespoons of lard in a non-stick frying pan. Fry onions until golden brown. Rinse apples, remove core with an apple corer. Cut apples into slices. Add to onions and fry briefly. Remove everything from the pan.
2. Heat remaining lard in the pan. Add sauerkraut, bay leaf, plums and marjoram and sauté briefly. Deglaze with apple cider. Stew sauerkraut for about 15-20 minutes. Season sauerkraut with caramel syrup, salt and pepper. Put sauerkraut and apples in a baking dish.
3. Fry the pork chops briefly on both sides in hot oil. Place on top of the sauerkraut. Cook in the preheated oven at 160 degrees (gas: level 2, convection oven: 140 degrees) for about 20-25 minutes. Serve with boiled potatoes.
Preparation time approx. 1 hour
Nutritional values per serving approx.:
Calories: 480
Joule: 2007
Protein: 40,8 g
Fat: 19,8 g
Carbohydrates: 32 g
(FoodCentrale by ddp images)
