- Meat and poultry
- Cuts of pork
- Pork chop
The sweetness of apples, brown sugar and juniper berries compliment the sauerkraut in this hearty all-in-one pork dish.
15 people made this
- 4 rashers streaky bacon, cut into 2cm pieces
- 1 onion, chopped
- 1 (500g) jar sauerkraut, drained
- 1 1/2 tablespoons dark dark brown soft sugar
- 1L chicken stock, plus more if needed
- 3 potatoes, quartered
- 1 large Granny Smith apple, cored and sliced
- 12 juniper berries
- 6 whole black peppercorns
- 2 whole cloves
- 1 sprig fresh parsley
- 1 bay leaf
- 4 (170g) boneless pork chops, 1cm thick
- 450g Polish sausage, cut into 5cm pieces
MethodPrep:25min ›Cook:1hr20min ›Ready in:1hr45min
- Place the bacon in a large, deep saucepan or casserole pot, and cook over medium-high heat, stirring to turn pieces occasionally, until evenly browned, about 10 minutes. Drain the bacon pieces on kitchen paper. With another piece of kitchen paper, wipe the bacon dripping out of the pan but keep as much of the brown bits as possible. Stir in the sauerkraut, dark brown soft sugar and chicken stock, stirring to dissolve the sugar. Add the potatoes and apple slices.
- Place the juniper berries, peppercorns, cloves, parsley and bay leaf into a small square of muslin, and tie the ends together to make a spice bag (or place the spices into a stainless steel tea ball). Place the spice bag into the pot, and add the pork chops and sausage pieces. Add more chicken stock, if needed, to just cover the ingredients. Bring to the boil, reduce heat and simmer until the potatoes are very tender, about 1 hour.
- To serve, use a slotted spoon to remove the sauerkraut, potatoes and apple slices to the centre of a serving platter. Arrange pork chops and kielbasa pieces around the outside of the platter.
Reviews & ratingsAverage global rating:(16)
Reviews in English (12)
Not good. I threw most of it out.-30 Jun 2017
I gave this 5 stars because it's the real thing, just like I had in France! I made some changes because of what I had on hand. I used a 32-jar of sauerkraut, a golden delicious apple, no juniper berries, no pork chops and no fresh parsley. Instead of making a spice bag, I just added freshly ground black papper, one shake of ground cloves, and a teaspoon of dried parsley flakes directly into the pot. I used hot dogs for the meat, added the cooked bacon, and used about 8 peeled and quartered red potatoes, let it simmer about an hour and a half, and it all came out delicious. Great recipe! Thanks 4Nancy! Next time I'll follow the recipe exactly.-06 Jun 2010
by Nancy Gibson
excellent just like the French make it!!!If you follow the recipe.....it will come out perfect. You may need more Chicken broth if your pot is very full. To the lady that didn't have good results.....you didn't follow the recipe correctly, or your just not a sauerkraut person. I hope you will try it again and follow to a tee! Don't use russet potatoes they tend to melt down. Yukon Gold are the best for this recipe.-04 Feb 2011