Norwegian Surkål with Pork Chops

Ingredients

• 1 medium head of cabbage, shredded (500g) 1 medium head of cabbage, shredded (500g)
• 2 tablespoons butter (30g) 2 tablespoons butter (30g)
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 tablespoons white vinegar (30ml) 2 tablespoons white vinegar (30ml)
• 2 tablespoons sugar (25g) 2 tablespoons sugar (25g)
• 1 teaspoon caraway seeds 1 teaspoon caraway seeds
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 4 pork chops 4 pork chops
• 2 tablespoons vegetable oil (30ml) 2 tablespoons vegetable oil (30ml)

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 24g, 9g
• Carbohydrates (total, sugars): 15g, 10g
• Protein: 35g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a large skillet, melt the butter over medium heat. Add the sliced onion and cook until softened, about 5 minutes.
2. 2.
   Add the shredded cabbage to the skillet and stir to combine with the onions. Cook for 2-3 minutes until the cabbage starts to wilt.
3. 3.
   Stir in the white vinegar, sugar, caraway seeds, salt, and black pepper. Reduce the heat to low, cover the skillet, and let the cabbage simmer for 30-40 minutes, stirring occasionally.
4. 4.
   While the cabbage is simmering, heat the vegetable oil in a separate skillet over medium-high heat. Season the pork chops with salt and pepper, then add them to the skillet. Cook for 4-5 minutes per side until the pork chops are cooked through and nicely browned.
5. 5.
   Serve the Surkål alongside the pork chops and enjoy!

Treat your ingredients with care...

• Cabbage — Make sure to shred the cabbage finely for even cooking.
• Caraway seeds — Toasting the caraway seeds before adding them to the dish enhances their flavor.
• Pork chops — Choose bone-in pork chops for extra juiciness and flavor.

Tips & Tricks

• For a smoky flavor, you can add a small amount of bacon or smoked sausage to the Surkål.
• Adjust the sweetness by adding more or less sugar according to your taste preferences.
• Serve the Surkål and pork chops with boiled potatoes or mashed potatoes for a complete Norwegian meal.
• Leftover Surkål can be stored in the refrigerator for up to 3 days and reheated before serving.
• To make the dish more colorful, you can add some shredded carrots or red cabbage to the Surkål.

Serving advice

Serve the Surkål and pork chops hot, with the cabbage placed alongside the pork chops on a plate. Garnish with fresh parsley for a pop of color.

Presentation advice

Arrange the pork chops on a bed of Surkål, allowing the vibrant green cabbage to showcase its flavors. Drizzle some of the cooking juices from the pork chops over the dish for added moisture and flavor.