dinner · dairy-free
Pork and sauerkraut with caraway
Seared pork loin chops served over sauerkraut simmered with onion and caraway, with a little Dijon on the side. A hearty one-skillet meal.
- Time
- 30min
- Steps
- 4
Ingredients
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Allergens
None of the major allergens appear in the ingredient names.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Blot the pork dry and slice the onion thinly. Drain the sauerkraut.
-
2
Heat the oil in a skillet and sear the chops on both sides until the center reaches 63°C (145°F). Rest them on a clean plate for at least 3 minutes.
-
3
Cook the onion and caraway in the same skillet until the onion is soft.
-
4
Add the sauerkraut and stock and simmer without a lid for 8 minutes. Serve the pork on the sauerkraut with the mustard.
