Recipe by Irina Georgescu: "Towards the end of winter, we shred any leftover fermented cabbage into all sorts of soups and stews – the tanginess it adds is extremely delicious."
- CourseMain meal
- Prepare5 mins
- Cook35 mins
- Total time40 mins
Heat 3 tbsp oil in a large frying pan with a lid. Add the onion and cook over a medium heat for 5 minutes until starting to soften. Stir in the sauerkraut until well coated in the oil, then fry for 10 minutes, stirring regularly. Dissolve the stock cube in 750ml boiling water, stir in the tomato purée and paprika, then pour the mixture over the sauerkraut. Stir in the prunes until combined. Simmer for 10 minutes, stirring regularly, then put on the lid and turn off the heat.
Heat the remaining 3 tbsp oil in another large frying pan. Season the chops, then use tongs to stand them in the pan rind-down, one next to another, to render the fat. Cook for 2-3 minutes until the rind is golden. Add ½ the butter; fry on a medium heat for 5 minutes more on one side. Turn them over, add the remaining butter and fry for another 2-3 minutes on the other side, until both sides are a deep golden colour, there is no pink meat remaining and the juices run clear. Transfer to a plate and rest, covered, for up to 10 minutes.
Meanwhile, cook the polenta. In a large pan, bring 600ml water to the boil with the salt. Whisk in the polenta, reduce the heat to low and cook gently for 5-8 minutes, stirring occasionally, until smooth and thick. Serve the polenta topped with the stew and pork chops, sprinkled with the walnuts, if liked.