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Choucroute

According to some biologists, sauerkraut and other fermented foods such as kimchi are very healthy - apparently especially in protecting you during in this COVID-19 pandemic. I can't be sure, not being a doctor.  But one thing I am sure about is how much I love choucroute.


Any kind of pork seems to work well in this classic Alsatian dish of Northeastern France. Here, I use pork chops and kielbasa sausage.  Always use chops on the bone to maintain moisture and drive maximum flavor.  Also always be sure to use some sort of sausage - in France they often use more than one. I also kicked it up with some fresh herbs and my favorite olives.



2 Tbsp fresh rosemary

1 Tbsp fresh thyme leaves

palmful fresh parsley

2 cloves garlic


1 tsp Kosher salt

1/4 tsp crushed red pepper flakes, or to taste

2 Tbsp seasoned rice vinegar

2 Tbsp olive oil


3 stout pork chops on the bone

1 kielbasa (or favorite sausage), cut into 1-inch slices on a bias

1 lb bag fresh sauerkraut, drained

1 cup olives (I used mixed olives - use your favorite)


Add the rosemary, thyme, parsley and garlic to a small food processor and pulse to form a coarse grind.  Tip the mixture into a casserole (or a zip-tight bag)  and add the salt, pepper, vinegar and oil.  Mix well.

Add the pork chops.  Marinate at least an hour, or preferably overnight in the refrigerator, covered.

When ready to cook, preheat oven to 375F.  Heat 2 tablespoons olive oil in a wide oven-going pan.  Brown the pork chops, about 3-5 minutes per side.  

Distribute the sausage around the chops. 

Sprinkle the sauerkraut and olives on top of the meat.

Bake about 35-45 minutes, until the internal temperature of the pork reaches about 145F based on an instant-read digital thermometer.  Remove from oven and cover.  Let rest 10 minutes.


Serves 3-4.


My favorite restaurant to enjoy a choucroute is 'The Alsace '
on the famous Champs Elysées in Paris


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