Pork chops with sauerkraut and mustard
Sauerkraut does for pork what apple sauce does, sharp against the fat, without the sugar. Simmering it in the pan juices takes the raw edge off and keeps the tang.
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Ingredients
For the whole dish · serves 2
- Pork chops13 oz
- Sauerkraut7 oz
- Bacon1½ oz
- Onion1¾ oz
- Bone broth4 fl oz
- Dijon mustard¾ oz
- Apple cider vinegar2 tsp
- Caraway seedshalf a teaspoon
- Butter¾ oz
- Himalayan saltto taste
- Black pepperto taste
Served with
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+4g net · 100 kcal · 40 min · together 8g net, 600 kcal
Method
6 steps · 35 minutes
- Pat the chops dry, salt them well on both sides, and leave them on the board while the bacon cooks.
- Cook the bacon, cut into strips, slowly in a wide pan until the fat runs and it crisps. Lift it out and keep the fat in the pan.
- Add the butter and brown the chops over medium-high heat for 4 minutes a side without moving them, then lift them onto a plate.
- Soften the onion and caraway in the same pan for 5 minutes, scraping up the browned bits.
- Squeeze the sauerkraut loosely and stir it in with the broth, mustard and vinegar. Simmer for 5 minutes.
- Nestle the chops and bacon back into the sauerkraut, cover, and cook gently for 6 to 8 minutes, until the thickest part reads 145F. Rest them for 3 minutes before serving.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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