Recipe for Kassler Chops with a quick sauerkraut, caramelized apples and Dijon mustard
4 Kassler chops
1 cabbage – slice thinly
4 apples – peel and grate coarsely
4 apples – peel and cut into quarters
2 onions – slice thinly
4 tbsp apple cider vinegar
4 tbsp water
2 tsp xylitol
4 tbsp Dijon mustard
4 tbsp caraway seeds
butter (from your pantry)
olive oil, salt and pepper (from your pantry)
tin foil (from your pantry)
Prepare ingredients as indicated above.
Place a pan on a medium heat with a little bit of oil in it, enough to coat the pan lightly. Add the sliced onion and caraway seeds and cook for about 5 minutes until the onions are translucent. Add the cabbage and grated apple and cook for about a minute until the cabbage starts to wilt slightly. Now add the apple cider vinegar and water and let the mixture simmer (bubble gently) for about 7 minutes, stirring occasionally. (Turn the heat down if it’s bubbling too vigorously).
Then add the xylitol and a little salt to taste. There should be a balance of sweet and sour. Continue to cook for a further 10 minutes until most of the liquid has evaporated. Once done put aside and cover with foil.
Whilst the sauerkraut (cabbage and apple mixture) is cooking, place a clean pan on medium heat. Once the pan is hot, place the Kassler chops in the pan and cook for about 4 minutes each side. Remove the chops from the pan and set aside. Now add the apple quarters to the pan with the butter and cook for about 5 minutes until golden. Once cooked, remove from the heat.
Serve the Kassler chops on bed of sauerkraut and caramelized apples with a dollop of Dijon mustard on the side.
Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.