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🍽️ Crispy Pork Chop with Juicy Sauerkraut and Pineapple

685 kcal · 30 min · 4 servings

Ingredients

• 1 carrot
• 1 onion
• 300 g pineapple
• 2 tbsp butter
• 600 g sauerkraut
• 150 ml dry white wine
• 150 ml meat broth
• 2 bay leaves
• 3 juniper berries
• 3 peppercorns
• 4 pork loin steaks (kitchen-ready, á 160 g)
• salt
• pepper (from the mill)
• 2 tbsp vegetable oil
• 40 g herb butter (ready-made product)
• sugar

Instructions

1. 1. Peel the carrot and the onion.
2. 2. Grate the carrot coarsely.
3. 3. Cut the onion into small cubes.
4. 4. Cut the pineapple flesh into bite-sized pieces.
5. 5. Melt the butter in a large pan.
6. 6. Sauté the onion cubes and grated carrots in the butter for a short time.
7. 7. Add the pineapple pieces to the pan.
8. 8. Sauté the pineapple briefly.
9. 9. Stir the sauerkraut into the mixture.
10. 10. Deglaze the mixture with the wine.
11. 11. Pour in the meat broth.
12. 12. Add the spices.
13. 13. Let the mixture simmer on medium heat for about 20 minutes.
14. 14. Add more liquid if necessary.
15. 15. Rinse the piece of meat under running water.
16. 16. Pat the meat dry with a kitchen towel.
17. 17. Season the meat with salt and pepper.
18. 18. Heat oil in a separate pan.
19. 19. Fry the meat quickly on both sides.
20. 20. Reduce the heat slightly.
21. 21. Place the herb butter on the meat.
22. 22. Let the meat cook through for about 5 minutes.
23. 23. Season the sauerkraut with salt, pepper, and a pinch of sugar.
24. 24. Arrange the meat on top of the sauerkraut.
25. 25. Serve the dish with boiled potatoes as desired.

Nutrition per serving

• kcal: 685
• Protein: 42 g · Fett/Fat: 38 g · Carbs: 32 g