Pork Chops with Onion and Sauerkraut

Name: Pork Chops with Onion and Sauerkraut
Yield: Serves 6
Ingredients: 3 tbsp dry white wine or cider; pinch of thyme; 3 tbsp wine vinegar or cider vinegar; 3 tbsp dry white wine or cider; 2 oz / 60 g butter or 4 tbsp groundnut (peanut) oil or olive oil; 2 oz / 60 g butter or 4 tbsp groundnut (peanut) oil or olive oil; 2 oz / 60 g butter or 4 tbsp groundnut (peanut) oil or olive oil; 2 oz / 60 g butter or 4 tbsp groundnut (peanut) oil or olive oil; 6 pork loin chops; 2 oz / 60 g butter or 4 tbsp groundnut (peanut) oil or olive oil; 3 tbsp wine vinegar or cider vinegar; 1 lb / 455 g sauerkraut; 1½ lb / 680 g onions, peeled and thinly sliced

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

Ingredients

1½ lb / 680 g onions, peeled and thinly sliced
2 oz / 60

Main course
Gluten-free

Method

In a large frying pan, gently fry the onions in half the butter or oil until lightly caramelized. Remove with a slotted spoon, and put to one side. Add the rest of the butter or oil, and fry the chops on both sides to brown. Reduce the heat, and cook for 20–25 minutes or until done. Meanwhile, gently heat the sauerkraut. When cooked through, drain it, and pile it on a serving plate. Arrange the