Pork Chop with Herb Crust and Sauerkraut Strudel

Bacon and ¼ onion finely diced and sweat with 2 pinches of sugar in the saucepan. Spike the remaining onion with bay leaf and cloves and add to the bacon form with the sauerkraut. Extinguish with white wine, simmer on low heat for 10 minutes, then add the whipped cream, cover and simmer on the edge of the stove for another 15 minutes.

Finely chop the kitchen herbs, melt the butter in a saucepan, add the breadcrumbs and the kitchen herbs. Roughly chop the garlic, crush it with a little bit of olive oil and add it to the kitchen herb mixture. Sear the chops heartily on both sides and then cover with the herb mixture.

Divide the cooled and no longer liquid sauerkraut mixture evenly among 4 wheat pastry sheets and wrap in them. Fry in a frying pan until golden brown on all sides and cook in the oven with the chops for another 5 minutes at high heat (even better under the broiler).

Extinguish the gravy from the chops with the jus, add the chopped tomatoes and season to taste with salt and freshly ground pepper.

Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!

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