Dinner Tonight: Sauteed Pork Chops with Sauerkraut
You can never have too many main course recipes, so give Dinner Tonight: Sauteed Pork Chops with Sauerkraut a try. This recipe serves 4. One serving contains 376 calories, 32g of protein, and 21g of fat. If you have dill, salt and pepper, sauerkraut, and a few other ingredients on hand, you can make it. To use up the caraway seeds you could follow this main course with the Caraway Scones as a dessert. From preparation to the plate, this recipe takes around 30 minutes.
Instructions
Add the chopped bacon to a heavy saucepan set over medium heat. Cook, stirring often, until bacon is crisp. Toss in the onion and caraway seeds, and cook, stirring occasionally, until the onion is golden.
Pour in the apple juice and add the sauerkraut. Stir well, and then reduce heat to low, cover the saucepan, and simmer gently for 20 minutes.
With about 10 minutes left, season both sides of the pork chops with salt and pepper.
Pour the oil into a heavy skillet set over medium-high heat. When shimmering, add the chops and cook for about four minutes on each side. Check to see if they are done using a meat thermometer (about 140 degrees). Cook for another minute on each side if not done.
Remove from the skillet and let rest for a few minutes.
Mix two tablespoons of the fresh dill into the sauerkraut mixture. Divide the mixture between four plates. Top each with a pork chop, and then garnish with the remaining fresh dill.
Recommended wine: Chardonnay, Pinot Noir, Riesling
Chardonnay, Pinot Noir, and Riesling are my top picks for Pork Chops. Chardonnay suits simple chops or chops in a butter or cream sauce, dry riesling complements sweet additions like honey mustard or apples, and pinot noir is a safe bet for pork dishes in general. One wine you could try is La Crema Russian River Chardonnay. It has 4.1 out of 5 stars and a bottle costs about 28 dollars.
La Crema Russian River Chardonnay
On the nose are citrus tones, with green apple, pineapple and floral aromas accentuated by caramel and hazelnut traces. The bright fruit and crisp acidity typical of the Russian River appellation are apparent in the mouth, with lemon-lime components and concentrated pear notes, offset by a lingering apple and spice finish.