Kassler Pork with Sauerkraut, Juniper and Caraway

• 1 tbsp Sunflower oil
• 800 g Smoked pork loin, cut into chops
• 1 large Yellow onion
• 8 pieces Juniper berries
• 1 tsp Caraway seeds
• 2 pieces Bay leaves
• 800 g Sauerkraut
• 250 ml Apple juice
• ½ tsp Black pepper

1. Heat the sunflower oil in a Dutch oven over medium-high heat. Add the smoked pork loin chops and brown for 2 to 3 minutes per side, then transfer to a plate.
2. Reduce the heat to medium and add the yellow onion. Cook for 5 to 6 minutes until softened and lightly golden.
3. Lightly crush the juniper berries with the back of a spoon, then stir them into the pot with the caraway seeds and bay leaves. Cook for 30 seconds until fragrant.
4. Add the sauerkraut and apple juice, stirring to combine and scraping up any browned bits. Nestle the pork back into the sauerkraut and bring to a gentle simmer.
5. Cover and simmer on low for 45 to 50 minutes, turning the chops once, until the pork is tender and the flavours have melded. If it looks dry at any point, add a small splash of apple juice to keep it moist.
6. Season with black pepper, then remove and discard the bay leaves. Serve the pork hot with the sauerkraut spooned over the top.

Made this recipe? Rate it — a comment is optional.