Pork Chop with Sauerkraut and Potato Dumplings
Prep Time
60 minutes
Calories
950 kcal (est.)
Difficulty
Medium
Ingredients
- 2 bone-in pork chops (approx. 1 inch thick)
- 1 tbsp vegetable oil or lard
- Salt and freshly ground black pepper to taste
- 1 lb sauerkraut, drained (rinse if desired)
- 4 oz smoked bacon, diced
- 1 small onion, finely chopped
- 1 bay leaf
- 5-6 black peppercorns or juniper berries
- 1/4 cup chicken or vegetable broth (or white wine)
- 2 lbs starchy potatoes (e.g., Russet), peeled
- 1 large egg yolk
- 1/2 cup potato starch or all-purpose flour
- 1/4 cup breadcrumbs
- 2 tbsp unsalted butter
- Fresh parsley or dill for garnish
- Dijon mustard for serving
Instructions
- Prepare Potato Dumplings: Boil peeled potatoes in salted water until very tender, about 20-25 minutes. Drain thoroughly and mash or press through a ricer while hot. Let cool slightly. In a bowl, combine mashed potatoes with egg yolk, potato starch/flour, and a pinch of salt. Mix until just combined to form a smooth dough. Form into 6-8 uniform balls.
- Bring a large pot of salted water to a gentle simmer. Carefully add the potato dumplings and cook for 15-20 minutes, or until they float and are cooked through. Do not boil vigorously.
- While dumplings cook, melt butter in a small pan over medium heat. Add breadcrumbs and cook, stirring frequently, until golden brown and crispy. Set aside.
- Cook Sauerkraut: In a medium pot or Dutch oven, render diced bacon over medium heat until crispy. Remove crispy bacon bits and set aside. Leave about 1 tablespoon of bacon fat in the pot.
- Add chopped onion to the pot and sauté until translucent, about 5 minutes. Add drained sauerkraut, bay leaf, peppercorns/juniper berries, and broth/wine. Bring to a simmer, then reduce heat, cover, and cook for 20-30 minutes, or until the sauerkraut is tender and flavors have melded. Stir in the reserved crispy bacon bits before serving. Season with salt and pepper if needed.
- Cook Pork Chops: Pat pork chops dry with paper towels. Season generously with salt and black pepper on both sides.
- Heat vegetable oil or lard in a large skillet over medium-high heat. Once hot, carefully place pork chops in the skillet. Sear for 4-6 minutes per side, or until golden brown and cooked to an internal temperature of 145°F (63°C). Remove from skillet and let rest for a few minutes. If desired, add a splash of water or broth to the pan to scrape up any browned bits for a simple pan sauce.
- Assemble and Serve: Drain the cooked potato dumplings and roll them in the browned breadcrumbs. Place pork chops, a generous portion of sauerkraut, and potato dumplings on plates. Garnish with fresh parsley or dill. Serve immediately with Dijon mustard on the side.