Kassler chops with stewed lentils and sauerkraut

Ingredients

• 4 kassler chops
• 50 g butter, plus 10 g for the kassler
• 1 large carrot, finely chopped
• 1 onion, finely chopped
• 2 celery stalks, finely chopped
• 2 cups green lentils, rinsed
• 1 litre chicken stock
• Salt and black pepper
• 3 tbsp finely chopped parsley
• 2 tbsp Chardonnay vinegar
• Sauerkraut, to serve
• German-style mustard, to serve

For the bouquet garni

• 2 bay leaves
• 6 sprigs thyme
• 1 sprig rosemary
• Stems from the 3 tbsp finely shredded parsley

Instructions

1. Melt the butter in a large saucepan over medium heat. Fry the carrot, onion and celery for about 2 minutes, then add the bouquet garni, lentils and stock and bring to a simmer. Simmer for 30 minutes until the lentils are tender, then remove the bouquet garni, season with salt and pepper and stir through the parsley and vinegar.
2. While the lentils are cooking, melt the butter for the kassler chops in a large frying pan over medium heat. Fry the kassler chops until lightly browned on both sides and warmed through. Serve with the kassler chops with stewed lentils, sauerkraut and a dollop of German-style mustard.

Photography by Jiwon Kim.

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