Growing up, one of my favorite meals was pork chops and sauerkraut. We never had it with the real, probiotic-rich sauerkraut–just the pasteurized kind at the store. (You couldn’t buy real sauerkraut for years.) Still, it was delicious, and I’d eat a belly full–much to my grandmother’s dismay. She still declares anything of the lacto-fermented variety “rotten” and won’t touch a forkful. It was one of my mama’s favorite dishes as well, and she swears she could eat it (and oyster stew of all things) even when she had a stomach ulcer.
Flash forward ten or fifteen years, and I’m doing most of the cooking. I love simple food. But I often get distracted by beautiful French recipes and complicated meals and neglect the very simplest of fair. That or I get in a rut and cook virtually the same thing over and over.
Recently, Mama told me she wanted pork chops and sauerkraut. Considering I’d been up-to-my-ears-in-work-busy, I thought what a wonderful idea! This meal takes all of 5 or 10 minutes to prepare and is unfailingly delicious and hearty. It’s great for those days when you really want a nourishing, home-cooked meal but feel like you don’t have to time or the energy to prepare one.
This recipe is very economical as well, more so if you make your own sauerkraut. I prefer to buy mine, as it’s one less thing to worry about and I don’t have the fridge space to store quarts of lacto-fermented food.
I one-hundred percent suggest making this with pork chops from pasture-raised pigs. I buy mine from Rocking Chair Ranch and like to keep some in the freezer for such quick recipes as this.
You can also make this with different kinds of pork. I also really love bratwursts cooked this way then caramelised in the frying pan or under the broiler.