Apple Pork Chops with Sauerkraut Slaw
by Nigella. Featured in AT MY TABLEIntroduction
This recipe is such a favourite of mine, and so I’m particularly happy to share it with you here. It’s one of those simple stalwarts I rustle up for supper when I want something substantial but uplifting at the same time.
While it might be straightforward to make, it is rewardingly complex in flavour: the allspice added to the apple juice in the pan when you deglaze it brings comforting warmth, and the sharp tangle of sauerkraut – itself a refreshing contrast to the rich meat – is also aromatically tempered by caraway seeds and a tiny pinch of ground cloves.
I urge you, once you’ve drained the sauerkraut, not to throw away the sour brine but to drink it: there’s so much goodness in that ferment-tangy liquid. I adore it, I must say, though it is fierce! I drink it just as it is, but it does really offer itself up as a Pickleback, which involves drinking a shot of Bourbon (though I don’t see why you couldn’t use any spirit you wanted) followed by a shot of brine. That should put hairs on your chest!
This recipe is such a favourite of mine, and so I’m particularly happy to share it with you here. It’s one of those simple stalwarts I rustle up for supper when I want something substantial but uplifting at the same time.
While it might be straightforward to make, it is rewardingly complex in flavour: the allspice added to the apple juice in the pan when you deglaze it brings comforting warmth, and the sharp tangle of sauerkraut – itself a refreshing contrast to the rich meat – is also aromatically tempered by caraway seeds and a tiny pinch of ground cloves.
I urge you, once you’ve drained the sauerkraut, not to throw away the sour brine but to drink it: there’s so much goodness in that ferment-tangy liquid. I adore it, I must say, though it is fierce! I drink it just as it is, but it does really offer itself up as a Pickleback, which involves drinking a shot of Bourbon (though I don’t see why you couldn’t use any spirit you wanted) followed by a shot of brine. That should put hairs on your chest!
Ingredients
Serves: 2
- 300 grams sauerkraut
- 1 small Gala or other eating apple (skin left on, cored, cut into matchsticks)
- 1 teaspoon caraway seeds
- pinch of ground cloves
- 1 tablespoon finely chopped dill
- 1 tablespoon extra virgin olive oil
- good grinding of black pepper
- 1 tablespoon regular olive oil
- 2 pork chops
- ¼ teaspoon ground allspice
- 4 tablespoons cloudy apple juice
- generous pinch of sea salt flakes
- 12 ounces sauerkraut
- 1 small Gala or other eating apple (skin left on, cored, cut into matchsticks)
- 1 teaspoon caraway seeds
- pinch of ground cloves
- 1 tablespoon finely chopped dill
- 1 tablespoon extra virgin olive oil
- good grinding of black pepper
- 1 tablespoon regular olive oil
- 2 pork chops
- ¼ teaspoon ground allspice
- ¼ cup cloudy apple juice
- generous pinch of sea salt flakes
Method
- Put the sauerkraut into a sieve over a bowl and vigorously squeeze out the excess liquid, then leave in the sieve to carry on draining for about 5 minutes (the drained weight should be about 150g/¾-1 cup).
- Tip the fully drained sauerkraut into a mixing bowl (and see Intro for what to do with the mouth-puckeringly sour briny liquid that’s come out of it). Add the apple matchsticks, caraway seeds, cloves, chopped dill, extra-virgin olive oil and a good grinding of black pepper. Mix with a fork and set aside while you cook the pork chops.
- Heat the regular olive oil in a frying pan in which the chops will fit without too much space around them and cook them for 4-6 mins each side, depending on thickness, over a medium-high heat. When you’ve checked they’re cooked through, turn the heat up to high and, using 2 pairs of tongs – for full comedy value – hold the chops, rind-side down in the pan, for about 1 minute, so that the fat crisps. Take the pan off the heat while you remove the chops to a couple of waiting plates.
- Put the pan back on a medium heat and quickly stir in the allspice, followed by the apple juice, and cook for 2 minutes or until the juice has reduced just a little, to a rich syrup. Don’t walk away from the pan. Remove from the heat and sprinkle in the sea salt flakes. Stir and taste to see if you want any more salt before pouring the glossy juices over the chops. Serve with the tangy apple sauerkraut slaw.
- Put the sauerkraut into a sieve over a bowl and vigorously squeeze out the excess liquid, then leave in the sieve to carry on draining for about 5 minutes (the drained weight should be about 150g/¾-1 cup).
- Tip the fully drained sauerkraut into a mixing bowl (and see Intro for what to do with the mouth-puckeringly sour briny liquid that’s come out of it). Add the apple matchsticks, caraway seeds, cloves, chopped dill, extra-virgin olive oil and a good grinding of black pepper. Mix with a fork and set aside while you cook the pork chops.
- Heat the regular olive oil in a frying pan in which the chops will fit without too much space around them and cook them for 4-6 mins each side, depending on thickness, over a medium-high heat. When you’ve checked they’re cooked through, turn the heat up to high and, using 2 pairs of tongs – for full comedy value – hold the chops, rind-side down in the pan, for about 1 minute, so that the fat crisps. Take the pan off the heat while you remove the chops to a couple of waiting plates.
- Put the pan back on a medium heat and quickly stir in the allspice, followed by the apple juice, and cook for 2 minutes or until the juice has reduced just a little, to a rich syrup. Don’t walk away from the pan. Remove from the heat and sprinkle in the sea salt flakes. Stir and taste to see if you want any more salt before pouring the glossy juices over the chops. Serve with the tangy apple sauerkraut slaw.
Additional Information
MAKE AHEAD / STORE:
Leftover slaw can be stored chilled in an airtight container for 1-2 days.
MAKE AHEAD / STORE:
Leftover slaw can be stored chilled in an airtight container for 1-2 days.
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