Pork Chops with Fresh Sauerkraut

When you make your own sauerkraut, the cabbage retains it fresh flavour and much more of its nutritional value.

Serves: 4
Preparation: 15min
Cooking Time: 55min

Ingredients:
15ml sunflower oil
4 pork chops
pinch of sea salt
pinch of coarsely ground black pepper
1 onion
1 cup of coarsely chopped carrots
2 cloves of garlic - sliced
1 small cabbage
1 bay leaf
3 whole cloves
30ml white wine vinegar
250ml of white wine
5ml sugar

Method:

Heat the oil in a frying pan. Season the chops with the sea salt and black pepper. Saute the chops for 3 minutes on each side until browned. Transfer to a plate.

Add the onion, carrots, and garlic to the pan and saute until the onion is soft. Add the white wine. Bring to a boil. Add the cabbage, bay leaf and cloves. Cover and simmer for about 25min or until the cabbage is tender.

Stir in the vinegar, sugar and another pinch of salt. Add the chops. Cover and simmer for 10 min or until the pork is cooked.