Pork Chops with Sauerkraut

 

The camera doesn't do this justice, but yer mush will. And yes us Anglo types need to get a larl bit more Saxon in our grub. This is a German dish, and I did put an English twist to it. So when you walk passed a Polish shop, stop and go in. Buy sauerkraut, caraway seeds oh and everything else your eyes desire, corn bread, rye bread, fab dried porcini, Lay's crisps, smoked sausage to list but a few... And yes a bottle of awesome proper vodka, rude not to I say.

Anyway there comes a point when the co-op have pork steaks on the second hand shelf, marked down to a few shekels, and you think well, I could cook 'em but need to do something radical before they're any gud, your'e minded that the co-op's pork steaks are to meat what Ryvita is to crackers. And it dawns on you, yes Andrew's sauerkraut stuff.

So in a pan that can go in the oven, in a drop or two of olive oil brown both sides of the pork steaks and set aside, brown diced bacon, lob in a chopped onion and fry till translucent, lob in some sliced mushrooms, add a teaspoon or more of caraway seeds, bay leaf, some oregano, season well, put back in the chops, peel a couple of apples, slice and lob in. Find the sauerkruat in the cupboard, it will be there as no one else will have touched it, and taste to see how strong it is, then either squeeze out or add as it is. Then pour over a can of cider to cover, stir everything about and put in an oven for about forty minutes.

Assemble your victims and present, they will peer at it suspiciously, then if they can smell they will raise their eyes, as if to say this isn't a con, it's real. Then a fork will go in gingerly, a mouthful tasted then like swine at the trough, their heads will be buried. The ungrateful one will utter, err why haven't you made that before.