- Pork (chops) - 7 pieces
- Onion - 2 pieces
- Rye bread - 2 Slices
- Salt and pepper - 1 To taste
- Lemon Citrus - 1 Piece
- Dill - 1 To taste
- Water - 1 glass
- Beer (light) - 1 glass
1. Lightly fry the chops (seven pieces, the size with a small saucer), then put them into a saucepan. 2. Clean the onion, chop it finely and put it in a frying pan, where the chops were roasted. When the onion blushes, add the rye bread (two pieces), cut the bread into small pieces, fry a little more. 3. Add the bay leaf, pepper and salt, a glass of light beer and a glass of water. It turns out the sauce. In the sauce we put the chops. 4. Put the sauerkraut in the pan, where the chops were, add the sunflower oil. Put it on another burner, fry it, add a little water and put it on a small fire. On medium heat in a sauce, chop the chops. 5. After about thirty minutes, add dill seeds and a peel of one lemon to the chops. We extinguish another ten minutes. 6. The dish is ready. We put the meat on plates and can serve.
Servings: 7