Recipe by Damon Lee Fowler, featuring
Salt Table Old Man River Blend
Salt Table’s Old Man River Seasoning Blend was designed for customers who were looking for a salt-free seasoning, but it’s great for seasoning dozens of savory dishes even when you’re not watching the sodium. It’s an especially good seasoning for these chops, since two of the key ingredients—bacon and sauerkraut—are already salty.
This recipe serves two and is perfect for an intimate fall dinner, but it doubles easily if you have a larger family.
Serves 2
- 2 1-inch-thick center-cut pork loin chops
- Salt Table Fine Sea Salt or Fine Himalayan Pink Salt
- Salt Table Old Man River Seasoning Blend
- 1 extra-thick-cut slice applewood or hickory smoked bacon, diced
- 1 small yellow onion, peeled and diced
- 1 medium tart apple such as Granny Smith, washed, cored, (peeled if preferred), and diced
- 1½ cups sauerkraut, rinsed and drained
- 1 level tablespoon light brown sugar
- 2 teaspoon Dijon mustard
- ¼ cup Auslese Riesling wine
- Position a rack in center of the oven and preheat to 350° F. Pat the pork chops dry with paper towels and season with salt and Old Man River Blend. Sauté the bacon in flame-proof casserole (such as an enameled iron Dutch oven or braiser) over medium heat until golden brown. Remove it with a slotted spoon and drain it on absorbent paper. Add the chops to pan and brown them well on both sides. Remove them from pan and spoon off most of fat.
- Add the onion to pan and sauté until translucent and golden, about 5 minutes. Add the apples and toss until they’re hot through. Pour in the wine, stirring and scraping pan to loosen cooking residue, then mix in the kraut, brown sugar, mustard, and reserved bacon. Season well with Old Man River Blend, stir, and level the top with spatula.
- Lay the pork chops on top the kraut, cover tightly, and bake in center of the oven until the chops are cooked through and tender, about 1 hour.