Stamppot Zuurkool
A traditional Dutch comfort dish of creamy mashed potatoes layered with sauerkraut and topped with crispy pan-fried pork chops. Ready in under 45 minutes.
- Total time
- 45 min
- Servings
- 4
- Calories
- 612
- Protein
- 48g
Ingredients
- 2 lb russet potatoes
- 1.5 cups sauerkraut, fresh or canned
- 4 chops (about 1.5 lb total) pork chops, bone-in
- 4 tablespoons butter
- ¾ cup whole milk
- 1 to taste salt and pepper
Instructions
- 1
Cut each potato lengthwise in half, then cut each half lengthwise again into quarters, so you have long potato wedges about 2 inches wide. Peel away the skin under running water, then cut the peeled potatoes into 1.5-inch chunks.
- 2
Pat the pork chops completely dry with paper towels on both sides, so they brown evenly when they hit the pan.
- 3
Place the potato chunks in a large pot, cover them with cold water, add a pinch of salt, and bring to a boil over high heat, about 12 minutes.
- 4
While the potatoes cook, place a large skillet over medium-high heat and let it warm for 1 minute until the surface shimmers when you tilt it.
- 5
Lay the pork chops flat in the hot skillet—they should sizzle loudly on contact. Cook without moving them for 5 minutes until the bottom is golden brown and releases easily when you lift an edge with tongs.
- 6
Flip the chops over and cook for another 4 minutes on the second side until golden, then transfer the chops to a plate.
- 7
Pour the sauerkraut and all its liquid into the same skillet, stir once to coat with the pork drippings, and let it warm over medium heat for 2 minutes while you finish the potatoes.
- 8
Pierce a potato chunk with a fork—it should fall apart with no resistance. If potatoes are still firm, simmer for 2 more minutes, then drain them in a colander.
- 9
Return the drained potatoes to the pot and add 4 tablespoons butter and 0.75 cup milk.
- 10
Mash the potatoes with a potato masher, pressing down and stirring until the texture is creamy and fluffy with no large chunks, about 2 minutes.
- 11
Taste the mashed potatoes and add salt and pepper until they taste savory and satisfying.
- 12
Divide the mashed potatoes among four shallow bowls or plates, placing a large spoonful in the center of each.
- 13
Spoon the warm sauerkraut mixture on top of each portion of mashed potatoes until the top is half-covered in sauerkraut.
- 14
Place one pork chop on top of each serving, leaning it against the mashed potato mound so it stands upright.
Tools you’ll need
- large pot with lid
- cutting board
- chef's knife
- paper towels
- 12-inch skillet
- tongs
- wooden spoon
- colander
- potato masher
- four shallow bowls or dinner plates
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