Recipe: Braised Pork Chops with Sauerkraut

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

2 In a casserole dish, heat your fat then brown your seasoned pork chops on each side until colored.

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

4 During cooking prepare the garnish:
In a frying pan heat your lardons and onion rings quickly in butter then remove onto paper towels, cut your small raw apple dice and mix with everything.

5 There, 2 hours have passed, plate in a dish or 4 plates with sauerkraut at the bottom then place your braised chops on top and finish by topping them with your garnish.
The interest of this recipe lies in the fact that this sauerkraut recooked practically at low temperature has taken on the flavors generated by the roasted pork and the smoothness of the beer and in the mouth those mixed with the smokiness of the lardons the sweetness of the onions and the acidity of the apple.
Ps: I had added around it a little beet gastrique which paired very well with this dish.
Red Beet Caramel