Apple Pork Chops with Sauerkraut Slaw
This recipe is such a favourite of mine, and so I’m particularly happy to share it with you here. It’s one of those simple stalwarts I rustle up for supper when I want something substantial but uplifting at the same time. While it might be straightforward to make, it is rewardingly complex in flavour: the allspice added to the apple juice in the pan when you deglaze it brings comforting warmth, and the sharp tangle of sauerkraut – itself a refreshing contrast to the rich meat – is also aromatically tempered by caraway seeds and a tiny pinch of ground cloves. I urge you, once you’ve drained the sauerkraut, not to throw away the sour brine but to drink it: there’s so much goodness in that ferment-tangy liquid. I adore it, I must say, though it is fierce! I drink it just as it is, but it does really offer itself up as a Pickleback, which involves drinking a shot of Bourbon (though I don’t see why you couldn’t use any spirit you wanted) followed by a shot of brine. That should put hairs on your chest!
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