Karbonadas – pork chop with braised sauerkraut

Ingredients (serves 3)

• Pork loin (raw)450 g
• Sauerkraut500 g
• Apple100 g
• Onion100 g
• Potatoes (raw)500 g
• Rapeseed / sunflower oil15 g

Also: Caraway, bay leaf, salt, pepper, water

Method

1. Get ready: peel the potatoes and cut them in half, cut the onion into thin half-rings and coarsely grate the apple.
2. Put the potatoes in a pan, cover with water and salt lightly. Bring to the boil over high heat, then cook over medium heat for 20–25 min, until easily pierced with a fork.
3. While the potatoes cook, heat 1 tsp oil (5 g) in a stewing pan over medium heat. Fry the onion for 3–4 min, until soft.
4. Add the sauerkraut, apple, caraway, bay leaf and 100 ml water. Braise covered over low heat for 30 min, stirring now and then; if it dries out – add a splash of water.
5. Cut the pork loin into 6 slices. Cover with cling film, pound to ~1 cm thick, salt lightly and season with pepper.
6. When the sauerkraut has 10 min to go, heat the rest of the oil (10 g) in a frying pan over high heat. Fry the meat for 3–4 min on each side, until browned.
7. Check: a slice cut open must have no pink left inside and the juices must run clear. If it's still pink – cook for another 1–2 min over medium heat.
8. Remove the bay leaf from the sauerkraut. Serve the pork with the sauerkraut and potatoes.