Austria

Austria (#41) Schweinekotelett auf Sauerkraut (Pork and Sauerkraut)

 
When I was in Austria, I ate some of the best food ever, and I especially recall the pork and sauerkraut dishes.  This one brought back memories and was exactly as I remembered.  I love one-pot dishes cooked all day on the stove or in the oven.  For this dish, I cooked onions and tart apple slices with chopped bacon, then added the sauerkraut and lots of white wine and some water and a big heap of caraway seeds and let it simmer.  In the meantime, I browned the pork loin chops and nestled them into the sauerkraut mixture and cooked in the oven for about two hours.   I served this with small boiled potatoes.  This was a wonderful hearty dish that has me longing to go back to Austria.  I’m also going to tackle making schnitzel in the next few weeks.