Pork with stewed sauerkraut
4 servings
60 minutes
Pork with stewed sour cabbage is a classic Russian dish that combines the rich, deeply aromatic flavors of meat and sauerkraut. Historically, it emerged from traditional Russian cuisine where cabbage held a special place as an accessible and nutritious product. Cooked with smoked bacon and juniper, the cabbage acquires a subtle smoky aroma and light spiciness, while juicy pork chops baked in chicken broth become tender and flavorful. The dish is perfect for a cozy family dinner, especially in cold weather due to its heartiness and warming properties. Garnishing with herbs adds freshness and visual appeal, making it a true centerpiece on the table. It pairs wonderfully with rye bread and rustic pickles.
1
Cut the bacon into pieces and lightly brown in a pan, then transfer to a dish.
- Smoked bacon: 150 g
2
Bread the cutlets in a mixture of flour, salt, and pepper, and fry until golden brown.
- Pork chops: 4 pieces
- Wheat flour: 3 tablespoons
- Salt: to taste
- Ground black pepper: to taste
3
Chop the garlic and lightly sauté it.
- Garlic: 1 clove
4
Add sauerkraut, juniper, peppercorns, and a little sugar.
- Sauerkraut: 500 g
- Juniper berries: 1 teaspoon
- Black peppercorns: 1 teaspoon
- Sugar: pinch
5
Place the cabbage in a heatproof dish and mix it with bacon.
- Smoked bacon: 150 g
- Sauerkraut: 500 g
6
Place the cutlets on top, pour chicken broth over them, put in the oven, and cook until done (about 30-40 minutes).
- Pork chops: 4 pieces
- Chicken broth: 200 ml
7
Serve in a form, garnished with greens.