Kasseler-Saltimbocca with sauerkraut

Name: Kasseler-Saltimbocca with sauerkraut
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Stalk leek (leek); 1 can(s) (850 ml) Sauerkraut; 4 Pineapple rings (canned); 1-2 TEASPOONS clarified butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 discs (120 g each) detached pork chop; 2 TABLESPOONS coarse mustard; 2 stem(s) flat leaf parsley; 1-2 TEASPOONS Oil; 7-10 Tbsp Parsley

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 Stalk leek (leek)
1 can(s) (850 ml) Sauerkraut
4 Pineapple rings (canned)
1-2 TEASPOONS clarified butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 discs (120 g each) detached pork chop
2 TABLESPOONS coarse mustard
2 stem(s) flat leaf parsley
1-2 TEASPOONS Oil
7-10 Tbsp Parsley

Directions

1
Clean the leek, wash it and cut it into rings. Drain the sauerkraut. Cut pineapple into small pieces. Heat lard. Brown leek and sauerkraut in it.
2
Season with salt and pepper. Add pineapple and fry for about 10 minutes more. In the meantime, wash and dry the pork loin. Tap a little flatter. Coat with mustard. Pluck the parsley and spread on the slices of Kasseler. Fold them over and pin them down. Fry in hot oil, turning over, for about 7 minutes. Season with pepper. Deglaze with 200 ml water.
3
Fold them over and pin them down. Fry in hot oil, turning over, for about 7 minutes. Season with pepper. Deglaze with 200 ml water. Add the gravy to the sauerkraut. Serve garnished with parsley. Tastes good with mashed potatoes