A delightful twist on a classic dish, combining the tangy flavors of sauerkraut with the sweetness of apples and the richness of pork chops.
Season the pork chops with salt and freshly ground black pepper on both sides.
Let the pork chops sit for a few minutes after seasoning to allow the flavors to penetrate.
Heat a skillet over medium heat and add olive oil.
Ensure the skillet is hot before adding the pork chops to get a good sear.
Sear the pork chops on both sides until golden brown, then remove them from the skillet and set aside.
Avoid overcrowding the skillet to ensure even browning.
In the same skillet, sauté the sliced onion and diced apple until they start to soften and caramelize.
Stir occasionally to prevent sticking and ensure even cooking.
Deglaze the skillet with white wine and rum, scraping up any browned bits from the bottom.
This step adds depth of flavor by incorporating the browned bits into the sauce.
Add the sauerkraut to the skillet and mix it with the onion and apple mixture.
Use sauerkraut with some of its liquid for added tanginess.
Place the seared pork chops on top of the sauerkraut mixture, cover the skillet, and simmer for 20 minutes.
Check occasionally to ensure the liquid doesn't evaporate completely.
Uncover the skillet and cook off any remaining liquid, allowing the pork chops to brown slightly.
Flip the pork chops once during this step for even browning.
Serve the pork chops hot with the sauerkraut mixture on the side.
Garnish with fresh parsley for a pop of color and added freshness.
