Recipe: Braised pork chops with sauerkraut

1 Preheat your oven to 265°F (130 °C) (gas mark 4+).

2 In a casserole, heat your fat then brown your seasoned pork chops on each side, they should be nicely colored.

3 Remove them, then in this same casserole add half of your sauerkraut at the bottom, your pork chops, and finish with the rest of the sauerkraut on top. Pour in the beer, bring to a boil, cover with your lid then place in the middle of the oven for 2 hours.

4 While cooking prepare the garnish: in a pan heat the butter quickly with your lardons and your onion rings then transfer to absorbent paper. Cut your small dice of raw apples and mix with everything.

5 Now 2 hours have passed, arrange in a dish or in 4 plates with the sauerkraut at the bottom then place your braised chops on top and finish by topping them with your garnish. The beauty of this recipe lies in the fact that this sauerkraut, recooked at a very low temperature, has absorbed all the flavors from the roasted pork and the richness of the beer and in the mouth those combined tastes of the smoked lardons, the sweetness of the onions and the tartness of the apple.

P.S.: I had added a little gastrique of beetroot around which went very well with this dish.

Caramel of red beetroot