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Pork Chops with Red Sauerkraut and Greens

Pork pairs well with sweet flavours but how to do it without the carbs? Enter red sauerkraut!

  1. Lightly salt your pork chop ahead of cooking (half a day beforehand or longer will improve the flavour and texture, but no stress if you do it just before cooking).
  2. Heat a frypan to medium-high heat.
  3. Using a pair of tongs to hold the chop, sear the outer fat and edges of the chop for a minute or until golden.
  4. Add butter to your pan.
  5. Cook the chop for approximately 3-4 minutes on each side (longer if your chops are extra thick). Place the cooked pork chop on a warmed plate and allow to rest for 2 minutes.
  6. While the chop is resting, use the pan with the retained fat to cook the snow peas for 1 minute.
  7. Serve the pork chop with snow peas, red sauerkraut and a drizzle of olive oil.

Note: Red sauerkraut can be found in most supermarkets, and is sweeter than the standard sauerkraut thanks to the traditional addition of apples.