Ingredients serves 4:
8 slices boned pork chops, each about 2 2/3 oz/8 dkg, salt, ground black pepper, 2 tablespoon mustard, 4-5 tablespoon cooking oil, 1 3/4 lb/80 dkg sauerkraut, 2.2 lb/1 kg potatoes, 10 1/2 oz/3 dl sour cream, 3 eggs, ground caraway
To serve: 10 1/2 oz/ 3 dl sour cream, 1/4 teaspoon paprika
Pound the meat slices lightly, salt and pepper them a bit and spread a thin coating of mustard over them. Heat up the oil and quickly brown the meat on both sides. Drain and place the slices in a baking pan, not too close to each other. Brown and steam the sauerkraut in the fat used for the meat for about 10-15 minutes, having rinsed it first and chopped it into smaller strands, if necessary. Peel the potatoes and coarsely grate them. Add to the sauerkraut along with the sour cream and eggs. Season with salt, pepper and a bit of caraway. Cover the slices of meat with the mixture to about a finger’s width thickness. Cover the baking pan with tin foil and bake in a preheated oven on medium heat (360°F/180°C; 330°F/165°C convection oven) for about 1 hour 20 minutes, removing the tin foil after an hour. Serve piping hot drizzled with sour cream and sprinkled with paprika.
Words of Wisdom
You can also coat the meat in addition to the mustard with mild or hot Red Gold or goulash cream.
Preparation time: 2 hours
Calories per serving: 868
Skill: Easy to prepare