May 13, 2021
Brined Pork Chops with Sauerkraut and Sweet Mustard Sauce
Juicy pork chops are quickly cooked and served atop a tangy and flavorful sauerkraut and onion mixture. A drizzle of sweet mustard sauce and some fresh herbs lift the dish.
Servings: 2
Calories: 379kcal
Ingredients
Pork Chops
- 1 pound pork chops boneless 2 chops, visible fat trimmed for a PSMF
- 1/2 cup pickle juice
- 1 teaspoons avocado oil (or 1 tablespoons if not using this for a PSMF)
Sauerkraut
- 1/4 onion chopped
- 1/4 teaspoon fennel seeds lightly crushed (or caraway)
- 1/2 cup chicken stock
- 1 cup sauerkraut drained
- salt and pepper to taste
- 2 tablespoons parsley minced, for garnish
Honey Mustard Sauce
- 1 tablespoon Dijon mustard
- 1 tablespoon yellow mustard
- 1 tablespoon apple cider vinegar
- pinch salt
- a drop or two of stevia glycerite or monk fruit, to taste (start adding slowly and adjust up to your taste
Instructions
- Add the pickle juice to a large ziplock bag. Add the pork chops and press out as much air as possible to ensure that the chops are covered in brine. Refrigerate overnight, or at least 6 hours.
- Preheat the oven’s broiler and line a rimmed baking sheet with foil. Set aside.
- Remove the chops from the brine and dry thoroughly. Rub with the teaspoon of avocado oil. Place the chops onto the baking sheet. Broil the pork about 4 inches from the broiler, flipping half way through.
- The size and thickness will determine the cooking time so the best way to tell is by temperature. Generally, 1/2-inch chops take 4-5 minutes per side, 3/4-inch chops take 6-8 minutes per side, and 1-inch chops take 8-10 minutes per side. Cook until the internal temperature of the pork reaches 145ºF. Let rest 5 minutes before serving.
- While the chops broil, add a teaspoon of avocado oil to a large pan. Add the onions and fennel seeds and cook over medium-high heat until the onions are soft and translucent, stirring often, about 5 minutes. Add the chicken stock and bring to a boil. Boil on high heat until the liquid is reduced by half. Add the drained sauerkraut and cook until little to no free liquid remains, another 5-10 minutes. Sprinkle with the parsley and set aside.
- Stir together the honey mustard sauce ingredients.
- Serve the pork atop the sautéed sauerkraut and drizzle with mustard sauce.
Nutrition Facts
Brined Pork Chops with Sauerkraut and Sweet Mustard Sauce
Amount per Serving
Calories
379
% Daily Value*
Fat
12
g
18
%
Saturated Fat
3
g
19
%
Trans Fat
1
g
Cholesterol
151
mg
50
%
Sodium
1727
mg
75
%
Potassium
1134
mg
32
%
Carbohydrates
5
g
2
%
Fiber
3
g
13
%
Sugar
3
g
3
%
Protein
54
g
108
%
Vitamin A
363
IU
7
%
Vitamin C
17
mg
21
%
Calcium
55
mg
6
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @PrimalWellnessCoaching or tag #PrimalWellnessCoaching!
