Mangalica pork from Midtre Gauldal

Approach

1

Make sauerkraut: Finely shred the cabbage and layer cabbage, salt, and caraway seeds in a pot. Add water and vinegar. Cook the cabbage until tender under a lid, about 1–1.5 hours. Season with salt, pepper, and pork fat if you have it. Make sure there is enough liquid in the pot during cooking, and add more water if needed. Adjust the sweetness and acidity to taste. Sauerkraut can be made several days in advance.
2
Make mustard-glazed pork: Sear the pork chops well on both sides in a hot pan. Season with salt and pepper and spread mustard over the chops. Add water to the pan and simmer covered until the meat falls off the bone, about 2 hours. Remove the meat, then cut or shred it by hand while reducing the cooking liquid to the desired consistency. Finally, return the meat to the sauce and stir in more butter.
3
To serve: Serve the mustard-glazed pork chops in a local potato lefse with sauerkraut, and top with chopped apple, chives, and more mustard glaze.