Pork Chops Smothered in Pineapple Sauerkraut
Ingredients
- 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
Instructions
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Rinse the pork chops and pat dry. Season with salt and pepper on both sides. Set aside.
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Drain the canned pineapple. Reserve the juice.
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Peel the onions and dice into small pieces.
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Peel the carrots and cut into thin coins.
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Heat 1 tablespoon of the canola oil in a large skillet, add the onions and cook, stirring occasionally until they become transparent.
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Add the carrots and pineapple to the skillet and stir to coat.
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Mix in the sauerkraut.
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Cook for 5 minutes, stirring frequently.
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Add the wine and the pineapple juice to the skillet.
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Sprinkle the curry powder over the top and stir to combine.
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When the liquid starts to boil, reduce the heat to low and simmer for 20 minutes.
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Season with the sugar, kosher salt and freshly ground pepper to taste.
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In a separate frying pan, heat the remaining 2 tablespoons of canola oil together with the butter over high heat.
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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.
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Transfer the pork shops to a serving platter, cover with the cooked pineapple sauerkraut, garnish with the chopped fresh rosemary and serve.
