Ananas or Pineapple flavored sauerkraut is extremely popular in Germany. Most Americans have never heard of it. I'm sad for them.
I added carrots for color and additional flavor. I know my last post was carrot-centric but we're ramping up for Easter posts and I've got bunnies and carrots and holiday recipes all flying around in my head. Leave the carrots out if they offend you.
The chops are seared separately and then combined with the kraut mixture. and theI believe this recipe works best with pork chops but you can try substituting lamb or chicken if you wish.
Cook Time: 30 minutes
Yield: 4 servings
- 4 large pork chops boneless or
- Kosher salt and freshly ground pepper
- 1 15 oz can crushed pineapple
- 2 onions
- 3 carrots
- 3 tablespoons canola oil
- 1 cup sauerkraut, drained
- 1/2 cup dry white wine
- 1 teaspoon curry powder
- 1 tablespoon butter
- 1 teaspoon sugar
- 1 tablespoon unsalted butter
- 1 tablespoon chopped fresh rosemary
- Rinse the pork chops and pat dry. Season with salt and pepper on both sides. Set aside.
- Drain the canned pineapple. Reserve the juice.
- Peel the onions and dice into small pieces.
- Peel the carrots and cut into thin coins.
- Heat 1 tablespoon of the canola oil in a large skillet, add the onions and cook, stirring occasionally until they become transparent.
- Add the carrots and pineapple to the skillet and stir to coat.
- Mix in the sauerkraut.
- Cook for 5 minutes, stirring frequently.
- Add the wine and the pineapple juice to the skillet.
- Sprinkle the curry powder over the top and stir to combine.
- When the liquid starts to boil, reduce the heat to low and simmer for 20 minutes.
- Season with the sugar, kosher salt and freshly ground pepper to taste.
- In a separate frying pan, heat the remaining 2 tablespoons of canola oil together with the butter over high heat.
- Sear the pork chops on both sides. Reduce the heat to medium and continue to cook the pork chops 5 minutes on each side or until they are cooked through.
- Transfer the pork shops to a serving platter, cover with the cooked pineapple sauerkraut, garnish with the chopped fresh rosemary and serve.