Sauerkraut-Stuffed Pork Chops with Fried Apples
Ingredients
- 1/3 cup (75 mL) finely chopped pancetta or bacon
- 1 small onion, thinly sliced
- 1/2 tsp (2 mL) caraway seeds
- 1 cup (250 mL) drained sauerkraut
- 1/3 cup (75 mL) dry white wine
- 2 tbsp (30 mL) chopped parsley
- 4 butterflied boneless pork loin chops (each about 8 oz/250 g)
- 1/4 tsp (1 mL) each salt and black pepper
- 1 tbsp (15 mL) vegetable oil
- 1 tbsp (15 mL) butter
- 1/3 cup (75 mL) sour cream
- 1 tbsp (15 mL) all-purpose flour
- 1 cup (250 mL) chicken stock or pork stock
- Fried Apples:
- 2 tbsp (30 mL) butter
- 2 Golden Delicious apples cored, peeled and quartered
- Pinch each nutmeg, cinnamon and salt
Preparation
In small skillet, fry pancetta over medium-low heat until fat begins to render, 2 to 3 minutes; add onion and caraway seeds and increase heat to medium, then fry until onion is lightly browned, 4 to 5 minutes. Stir in sauerkraut and wine; cook until liquid is evaporated, then stir in parsley. Let cool.
On half of each pork chop, spoon one-quarter of the sauerkraut mixture; fold other half over and secure with toothpicks. Sprinkle with salt and pepper.
Fried Apples: Meanwhile, in skillet, melt butter over medium-low heat; add apples and sprinkle with nutmeg, cinnamon and salt. Fry, turning often, until tender and golden brown, 10 to 15 minutes. Set aside.
In ovenproof skillet, heat oil and butter over high to medium-high heat; brown one side of chops. Turn so browned side is up; transfer to 425F/220C oven and roast until just trace of pink remains in centre of thickest part, 10 to 12 minutes.
Meanwhile, whisk sour cream with flour. Transfer chops to warmed platter.
Add stock to skillet over high heat; bring to boil, scraping brown bits from bottom and side of pan. Whisk in sour cream mixture. Reduce heat; simmer, stirring often, for 3 minutes. Strain through fine sieve; spoon over chops. Arrange fried apples around chops.
Makes 4 servings.
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