Porkchop À La Choucroute Recipe

Cooking Instructions

1. 1

   Prepare the confit potatoes

   Peel and slice the potatoes into thick rounds. In a saucepan, add the sliced potatoes, cover with olive oil, and cook over low heat until tender, about 30 minutes. Set aside.

2. 2

   Prepare the celery root

   Peel and dice the celery root into small cubes. Boil in salted water until tender, roughly 15-20 minutes, then drain and set aside.

3. 3

   Sear the pork chops

   Season the pork chops with salt and black pepper. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Sear the pork chops for about 4-5 minutes on each side until golden brown. Remove and set aside.

4. 4

   Cook the cabbage and sauerkraut

   In the same skillet, add the butter and diced onion. Sauté until the onion becomes translucent. Add the garlic and cook for another minute. Then, add the sauerkraut, chicken broth, thyme, and bay leaf. Stir well and bring to a simmer.

5. 5

   Combine and finish cooking

   Return the seared pork chops to the skillet, nestling them into the sauerkraut mixture. Cover and simmer on low heat for about 15 minutes until the pork is cooked through.

6. 6

   Serve

   Plate the pork chops with the sauerkraut mixture and serve alongside the confit potatoes and boiled celery root.