Stamppot Zuurkool

Step 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.

Step 2

Pat the pork chops completely dry with paper towels on both sides, so they brown evenly when they hit the pan.

Step 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.

Step 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.

Step 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.

Step 6

Flip the chops over and cook for another 4 minutes on the second side until golden, then transfer the chops to a plate.

Step 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.

Step 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.

Step 9

Return the drained potatoes to the pot and add 4 tablespoons butter and 0.75 cup milk.

Step 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.

Step 11

Taste the mashed potatoes and add salt and pepper until they taste savory and satisfying.

Step 12

Divide the mashed potatoes among four shallow bowls or plates, placing a large spoonful in the center of each.

Step 13

Spoon the warm sauerkraut mixture on top of each portion of mashed potatoes until the top is half-covered in sauerkraut.

Step 14

Place one pork chop on top of each serving, leaning it against the mashed potato mound so it stands upright.