Pork Chops with Sauerkraut / Káposztás Sertésborda
Charlotte Slovak Biro
Rural Hungarian families traditionally put up huge barrels of sauerkraut each season. Some believe that the only way to make good sauerkraut is to crush the cabbage and spices together with your feet, in the same way that an old-fashioned winemaker stomps grapes. In this classic dish the chops are simmered atop a bed of sauerkraut, and sour cream is stirred in at the last minute.
6 to 8 pork chops (about ½ in. thick)
Salt to taste
¼ cup bacon drippings
1 onion, chopped
½ Tbsp Hungarian paprika
1 can (16 oz) sauerkraut, drained and liquid reserved
1 cup water
½ green bell pepper, seeded, de ribbed, and sliced into rings, plus green bell pepper rings for garnish
1 cup sour cream
With a meat mallet lightly pound pork chops.
Sprinkle with salt. In a large skillet over medium-high heat, brown pork chops on both sides in their own fat; remove from skillet and set aside.
Add bacon drippings to skillet and melt over medium heat. Add onion and sauté until translucent (about 5 minutes). Stir in paprika, sauerkraut, and the water; simmer 2 to 3 minutes.
Reduce heat to low. Place pork chops and the 1/2 green pepper on top of sauerkraut, cover and simmer until pork is tender and flavors are well blended (45 minutes to 1 hour).
Remove pork chops to a heated plate. Stir sour cream into sauerkraut mixture. Add some reserved sauerkraut liquid if more tartness is desired. Mound sauerkraut on a heated serving plate and top with pork chops. Garnish with pepper rings.
Browned Potatoes / Resztelt Krumpli
Serve these onion-scented potatoes with any roasted meat or meat with gravy.
4 or 5 medium potatoes
3 Tbsp butter
1 onion, finely chopped
Salt to taste
Scrub potatoes but do not peel. Place potatoes in a large saucepan, add water to cover, and bring to a boil. Cook potatoes until barely tender when pierced with a fork (about 30 minutes).
Drain and let stand until cool enough to handle. Peel and cut into small cubes, set aside.
In a large skillet over medium heat, melt butter. Add onion and sauté until golden (about 6 minutes). Add potatoes and salt and mix well. Cook potatoes, turning occasionally, until they are browned (about 10 minutes). Cover and reduce heat to very low to let onion flavor infuse potatoes. Serve hot.