Pork Chops with Sauerkraut

I know this recipe might divide opinion and I’ll admit sauerkraut isn’t something I normally buy. I ended up with a monster sized pack of it from my vegetable box delivery as a substitution.

I asked round family and friends if there was anyone who was a sauerkraut lover, and couldn’t find a taker. One of them come back to me to explain that I should try to do something with it, as sauerkraut along with other fermented foods like kimchi are amazingly good for your gut health and we should all be eating more of these.

The only recipe I could think of was one I tasted about a million years when I lived in Germany. Kathy, the love lady I worked for made this dish for me once. It might sound a bit strange, and I know sauerkraut and pineapple aren’t two ingredients you would naturally think of together, but give it a chance. When they’re teamed up with pork chops, it works kind of like sweet and sour pork. The sauerkraut also helps make the pork really tender. This makes a great uncomplicated mid week dinner.

Ready for the oven


4 Pork chops

500 Grams Sauerkraut (drained)

350 Grams Can of pineapple rings


  1. Place pork chops in an oven proof baking dish
  2. Cover with the drained sauerkraut, and top with the pineapple rings
  3. Cover with foil and bake in an oven pre-heated to 200 degrees for 20 minutes. Remove the foil and bake for a further 20 minutes

Five Spice Pork Belly

Crispy and deeply delicious.

I love pork belly. If I go to a restaurant (remember those). I’m really predictable, if pork belly is on the menu that’s what I’m ordering.

If you haven’t tried it before, it’s pretty rich and can be fatty, but it’s also really tasty. I enjoy it, cooked long and slow, and then crisped up in the pan.

Pork belly lends itself particularly to Asian flavours. I like to marinade the pork, usually over night but at least for an hour.

This is really versatile, and freezes well. It’s great served with salad (if you’re following a keto or low carb diet), or sliced in sandwiches with coleslaw. Its also really good sliced and served with noodles. You can crisp it up on a barbecue instead of the pan for a delicious smokey flavour.

Marinade the pork for at least 1 hour


500 Grams Pork belly strips

2 Tbsp Soy sauce

1 Tbsp Sesame oil

2 Tsp Chinese five spice powder

1 Tsp White wine vinegar (or what ever vinegar you have, just not something really strong like malt vinegar)

1 Tbsp Sesame seeds (optional)


  1. Cut the pork belly into 2-3cm thick strips
  2. Add the oil, soy sauce, vinegar, and five spice powder, to an oven proof dish and mix.
  3. Coat the pork strips with the marinade. Cover the dish and refrigerate overnight (or for an hour at least)
  4. Preheat your oven to 160 degrees, put the covered dish in to cook for 90 minutes,
  5. Remove from the oven. Heat a frying, and add the pork to pan.
  6. Crisp for a few minutes on each side, and then sprinkle with sesame seeds

Pork Chops with Mushrooms and Dijon Mustard

These are a really quick and easy midweek, but are also impressive enough if you are cooking for friends

They are delicious with mashed potatoes and some greens, but also go well with rice or salad depending on how hungry you are feeling.

The recipe calls for stock, and a stock cube or bouillon powder mixed with hot water is fine.  While fresh stock is great, realistically how many of us have the time to make it. 

Pork chops with Dijon mustard and mushrooms
Pork chops with broccoli and potatoes

Serves 4


4 Broad pork chops

1 Onion

100gms Mushrooms

½ Cup of stock

100gms Low fat crème fraiche

1 Tbsp. Dijon mustard

1 Tbsp. Olive oil

Parsley to garnish (if you can be bothered)


  1. In a large frying heat the olive oil on a high heat, and add the pork chops. 
  2. When the chops have coloured on side, turn them and add the onions and mushrooms, cook for 5 minutes until the chops have coloured.
  3. Add the stock, and cover with a lid.  If you’re frying pan does have a lid you can use tin foil to cover the pan
  4. After another 5 minutes remove the lid or tin foil and cook for another 2 minutes until the stock has reduced a little.
  5. Stir in the Dijon mustard and crème fraiche, and make sure it’s fully mixed through the mushrooms and onions.
  6. Sprinkle parsley (if you’re arsed), and serve.  This keeps well for a day or two in the fridge if you have leftovers.