KOTLET SCHABOWYZ KISZONA KAPUSTA (Pork Cutlets And Sauerkraut)

Recipe taken from The International Table: Recipes from the Seattle Sister Cities

This classic dish is a favorite in many a Polish home —tart sauerkraut and flavorful pork, offset with just the slightest bit of sweet. Every family has their own recipe, varying the flavors with caraway, cardamom, allspice, or other spices. It can be made with a chop or a roast. Serves 4 .

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INGREDIENTS

2 tsp ground cardamom

1/4 tsp ground clove

1/2 tsp ground black pepper

3 Tbsp honey, divided

4 Tbsp lemon juice

¼ cup white vinegar

1 Tbsp neutral oil such as canola oil

4 pork cutlets

3 Tbsp butter, divided

1 onion, diced

1 garlic clove, diced

1/2" piece of fresh ginger, peeled and grated

2 parsley roots, carrots, or parsnips, peeled and sliced into medallions

1 lb sauerkraut, rinsed and chopped

1/2 cut water

salt and ground black pepper, to taste

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DIRECTIONS

Mix together the cardamom, cloves, and ground black pepper. Put half of these spices into a bowl with 2 table - spoons of honey, lemon juice, vinegar, and oil. Mix well. Cover the pork in this mixture and set aside to marinate for 2 hours.

Put 2 tablespoons of butter and remaining tablespoon of honey into a frying pan over medium heat. When the butter and honey have melted together, add the onion and garlic. Fry for a few minutes and then add the ginger and remaining spice mix. Stir until fully incorporated.

Add the root vegetables, sauerkraut, and water and heat covered for 10 minutes. Add water as needed to prevent from drying out.

Remove the port cutlets from the marinade and pat dry. Season with salt and ground black pepper. Heat 1 tablespoon of butter in a frying pan over medium high heat until melted. Place the cutlets in the pan, cooking 3–4 minutes per side. Pork is cooked when the internal temperature is 145°F.

Serve hot with a heaping spoonful of the sauerkraut mixture and a side of steamed and buttered potatoes.