John Myers
Smoked Pork Chop with Pickled Cabbage
The perfect smoked pork chop with pickled cabbage recipe with a picture and simple step-by-step instructions.
- 600 g Kassel ridge neck
- 1 Onion
- 2 Bay leaf
- 2 Pimento
- 2 Juniper berry
- 1 Apple
- Pepper
- For sauerkraut
- 400 g Sauerkraut
- 2 tablespoon Lard
- 0,5 liter Vegetable broth
- Caraway seeds
- Wash the smoked pork and pat dry again. Peel and roughly divide the onion, roughly divide the apple and remove the core. Now heat the meat with a little plant cream in the pot, add a little pepper and, together with the onion, fry the apple on all sides, add the spices and pour the vegetable stock on top, put the lid on the pot and let it cook gently for 45 minutes,
- During this time, heat the lard in a saucepan, add the caraway seeds and sear for 1 minute, then add the sauerkraut, pour the broth and cook until soft takes about 20 minutes, when the liquid has boiled off, the cabbage is usually done.
- Now loosen the bone from the meat and put the sauce through a sieve, cut the meat into slices and serve with sauerkrut … hearty home-style cooking … but very tasty
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