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Cider-Glazed Pork with Sauerkraut and Mustard Cream

Counter 02 · Pork

Cider-Glazed Pork with Sauerkraut and Mustard Cream

A thick seared pork chop lacquered with reduced cider, set on butter-braised sauerkraut with a spoon of mustard cream sauce and crisp potato chips for crunch.

4.5 97 cooks rated this
Prep
15 min
Cook
35 min
Serves
4
Level
Medium
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Alsace and southern Germany have paired pork with sauerkraut for centuries, and for good reason: the acid of fermented cabbage cuts right through rich meat. This bistro-style plate keeps the kraut soft and mellow by braising it with butter and a little cider, then uses the same cider as a glaze for the pork. The mustard cream ties it together. Rinse the sauerkraut briefly if yours is very salty, and let the chops rest before glazing so the juices settle.

Method

  1. Season the chops all over with salt and let them sit at room temperature for 20 minutes.

  2. Meanwhile, melt 2 tablespoons butter in a saucepan, add the sauerkraut, caraway and 1/2 cup cider. Cover and braise over low heat for 20 minutes, stirring occasionally.

  3. Heat the oil in a large cast-iron skillet over medium-high heat. Sear the chops 4 to 5 minutes per side until deeply browned and 140 F in the center. Move to a plate to rest.

  4. Pour off the fat, add the remaining 1 cup cider to the skillet and boil, scraping up the browned bits, until reduced to a syrupy 1/4 cup, about 5 minutes. Swirl in the last tablespoon of butter.

  5. In a small pan, simmer the cream with the mustard for 2 minutes until it coats a spoon. Season with a pinch of salt.

  6. Return the chops to the skillet and turn them in the cider glaze. Spoon sauerkraut onto plates, set a chop on top, add a spoonful of mustard cream and finish with parsley and a few crushed potato chips.

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