pork chops flour salt pepper butter Sauerkraut: 2 kg (4 1/2 pounds) cabbage 2 Tbs. caraway seed 2 tsp. salt 1 liter (quart) water 2-3 Tbs. sugar 1-2 Tbs. vinegar butter or bacon fat
Instructions
1) Dip the chops in a mixture of flour, salt and pepper, then brown in browned butter on one side until droplets of juice appear on the surface of the raw side.
2) Turn and brown on the other side until juices begin to break through the surface, 6-8 minutes total. Let rest 2-3 minutes before serving.
3) Serve with pan juices, boiled potatoes and sauerkraut.
4) Sauerkraut:
5) Shred the cabbage and layer in apt with caraway seed. Add remaining ingredients and bring to a boil.
6) Simmer about 4 hours, until it begins to brown.
7) Season with salt, vinegar and sugar, if necessary. It should be slightly sweet.
