Dutch Pork Chops with Sauerkraut & Mash

Directions

• Heat butter in a large frying pan on medium heat. Fry pork chops until brown and golden on each side (approx. 1-2 minutes each side). Add beef stock and simmer on low heat for 1 hour.
• Take pork chops and liquid out of pan and put aside separately. Return fry pan to low heat and add the flour and another 20g of butter. Slowly start to add the liquid back, a few tablespoons at a time while stirring the gravy continuously. Add the mustard and mix in. Season to taste.
• Bring water to boil in a pan. Add potatoes and cook until soft. Add the jar of sauerkraut into the mixture then drain the excess water. Mash the sauerkraut and potatoes together.
• Dish potato and sauerkraut mixture onto four separate plates and top with a pork chop. Drizzle with the gravy mixture and serve with a side of seasonal sesame beans or any other green vegetable.