Kupus

(sauerkraut)

1 medium onion, coarsely chopped
Zest of 1/4 to 1/2 of an orange
2 to 3 Tbsp. of fresh parsley
2 jars of sauerkraut (use home made if possible)
meat of 2 to 3 pork chops (lean)
1 qt. of chicken stock
2 large cloves garlic
extra virgin olive oil


Sauté onion until slightly caramelized. Add garlic and parsley and
sauté. In a different pan caramelize the pork (brown it). Add a small
amount of chicken stock to the onions and continue to caramelize adding
more stock as it evaporates. Add the pork and the sauerkraut.
Continueto caramelize the sauerkraut until brown always adding small portions
ofchicken stock to keep from burning the vegetables. In about the last 5
minutes of cooking, add the zest and cook it to flavor the whole thing.
Then cut to the lowest heat and let sit for an hour. Heat up whenreadyto serve.