Nigella’s Apple Pork Chops with Sauerkraut Slaw

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Nigella

2 serving

3.9 8 ratings Review this recipe

Prep time: 5 mins

Cook time: 15 mins

Serves: 2

“This recipe is such a favourite of mine, and so I’m particularly happy to share it with you here. It’s one of those simple stalwarts I rustle up for supper when I want something substantial but uplifting at the same time. While it might be straightforward to make, it is rewardingly complex in flavour: the allspice added to the apple juice in the pan when you deglaze it brings comforting warmth, and the sharp tangle of sauerkraut – itself a refreshing contrast to the rich meat – is also aromatically tempered by caraway seeds and a tiny pinch of ground cloves.”

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Ingredients Method

Ingredients

1 (300g) tub Hurly Burly Original Organic Raw Sauerkraut
1 M&S Small Royal Gala apple, skin left on, cored and cut into matchsticks
1 tsp caraway seeds
1 pinch ground cloves
1 tbsp finely chopped dill
1 tbsp Brindisa North & South Extra-virgin Olive Oil
1 tbsp olive oil
2 Packington Free Range Pork Chops
¼ tsp ground allspice
4 tbsp Cawston Press Cloudy Apple Juice
1 generous pinch sea salt flakes

Method

Step 1

Put the sauerkraut into a sieve over a bowl and vigorously squeeze out the excess liquid, then leave in the sieve to carry on draining for about 5 mins (the drained weight should be about 150g).

Step 2

Tip the fully drained sauerkraut into a mixing bowl. I rather like to drink the mouth-puckeringly sour briny liquid that’s come out of it, though it’s not for everyone! Add the apple matchsticks, caraway seeds, cloves, chopped dill, extra-virgin olive oil and a good grinding of black pepper. Mix with a fork and set aside while you cook the pork chops.

Step 3

Heat the regular olive oil in a frying pan in which the chops will fit without too much space around them and cook them for 4-6 mins each side, depending on thickness, over a medium-high heat. When you’ve checked they’re cooked through, turn the heat up to high and, using 2 pairs of tongs – for full comedy value – hold the chops, rind-side down in the pan, for about 1 min, so that the fat crisps. Take the pan off the heat while you remove the chops to a couple of waiting plates.

Step 4

Put the pan back on a medium heat and quickly stir in the allspice, followed by the apple juice, and cook for 2 mins or until the juice has reduced just a little, to a rich syrup. Don’t walk away from the pan. Remove from the heat and sprinkle in the sea salt flakes. Stir and taste to see if you want any more salt before pouring the glossy juices over the chops. Serve with the tangy apple sauerkraut slaw. Leftover slaw can be stored chilled in an airtight container for 1-2 days.