Roast pork with pineapple herb

Name: Roast pork with pineapple herb
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 1-1.2 kg pork chop roast with rind; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 4 medium-sized onions; 1/2 l + 1/8 -1/4 l clear broth (instant); 7-10 Tbsp 750 g-1 kg potatoes; 1 can(s) (850 ml) Pineapple Rings; 1 TEASPOON butter/margarine; 1 can(s) (850 ml) Sauerkraut; 3 TABLESPOONS Whipped cream; 7-10 Tbsp Parsley

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

1-1.2 kg pork chop roast with rind
7-10 Tbsp Salt
7-10 Tbsp white pepper
4 medium-sized onions
1/2 l + 1/8 -1/4 l clear broth (instant)
7-10 Tbsp 750 g-1 kg potatoes
1 can(s) (850 ml) Pineapple Rings
1 TEASPOON butter/margarine
1 can(s) (850 ml) Sauerkraut
3 TABLESPOONS Whipped cream
7-10 Tbsp Parsley

Directions

1
Wash the meat and pat dry. Cut the rind with a long knife. Rub the meat all around with salt and pepper. Put it on the fat pan or in a roasting pan. Peel onions and cut into slices. Put 3/4 of the onions on the fat pan
2
Roast the meat in a preheated oven (electric cooker: 200 °C / convection oven: 175 °C / gas: level 3) for approx. 1 1/2 hours. After approx. 45 minutes, gradually pour 1/2 l stock over the meat
3
Peel and wash the potatoes. Drain the pineapple (use the juice for other purposes if necessary). Fry 4 rings in hot fat until golden brown and put aside. Cut the rest of the pineapple into small pieces. Fry the sauerkraut and the remaining onion in the frying fat. Add the pineapple pieces and fry for about 5 minutes. Season with salt and pepper. Deglaze with 1/8-1/4 l broth, cover and stew for about 25 minutes. Finally heat the pineapple rings on the cabbage again
4
Cook the potatoes in salted water for about 20 minutes. Remove roast, keep warm. Pour the stock through a sieve into a pot (degrease if necessary), brush the onions with it. Or mash onions in the sauce. Refine sauce with cream and season to taste. Drain the potatoes. Serve with roast, pineapple herb and rings. Serve with extra sauce. Garnish with parsley if desired.