Bavarian Pork Chops And Sauerkraut Recipe 45

Steps:

• In a skillet, brown pork chops in oil. Stir in the onion, broth, caraway seeds, pepper and celery seed. Cover and cook over medium heat for 30 minutes or until tender. Add sauerkraut and apple. , Cover and cook 10-15 minutes or until heated through. Before serving, sprinkle with bacon if desired.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat a large nonstick skillet over medium-high heat, and brown the pork chops on both sides, about 5 minutes per side. Place the chops into a 9x13-inch baking dish.
• Mix the sauerkraut, apple, onion, brown sugar, and caraway seeds in a bowl until well combined, and spread the sauerkraut mixture over the pork chops. Cover the dish with aluminum foil.
• Bake in the preheated oven until the pork is no longer pink inside, about 45 minutes. An instant-read thermometer inserted into the center of a chop should read 145 degrees F (63 degrees C).

Steps:

• Heat oil in a large skillet over medium heat. Brown chops on all sides and remove from pan.
• Add the garlic, onion, sauerkraut, caraway seed, apple juice, and salt and pepper to taste to the hot skillet. Saute for 3 to 4 minutes. Lay browned pork chops on top of sauerkraut mixture, cover, reduce heat to low and cook for 20 minutes, stirring occasionally.

Steps:

• Heat oven to 350°F. In ungreased 2-quart casserole or 11x7-inch glass baking dish, mix sauerkraut, carrots, onion, water and barley.
• Place pork chops on sauerkraut mixture. Spoon barbecue sauce on top of chops. Cover and bake 1 1/4 to 1 1/2 hours or until pork is no longer pink in center.

Steps:

• 1 Heat oven to 350ºF. In ungreased 2-quart casserole or 11x7-inch glass baking dish, mix sauerkraut, carrots, onion, water and barley. 2 Place pork chops on sauerkraut mixture. Spoon barbecue sauce on top of chops. Cover and bake 1 1/4 to 1 1/2 hours or until pork is no longer pink in center. TIPS Barley is one of the first grains ever cultivated. Pearl barley, the most common variety, has the hull, most of the bran and some of the germ removed to shorten cooking time. Barley is available in both regular and quick-cooking varieties. For this recipe, use regular and not the quick-cooking variety.

Steps:

• Heat oven to 350°F.
• Mix sauerkraut, apple, onions and barley in ungreased 2 1/2-quart casserole or rectangular baking dish, 13x9x2 inches. Place pork on sauerkraut mixture. Spoon barbecue sauce onto pork.
• Cover and bake 1 hour 15 minutes to 1 hour 30 minutes, uncovering for last 15 minutes, until pork is slightly pink when cut near bone, barley is tender and liquid is absorbed.

Steps:

• Dry the pork chops. Salt and pepper them, then dredge them in flour.
• In a medium hot, seasoned cast iron skillet (or pan you can use on top of the stove and in the oven), brown the chops. Remove them to a dish.
• Add the sauerkraut to the pan and stir up the meat juices into it. Add the wine and water, and the juniper berries. (You may use all wine or all water!) The liquid should just come to the surface of the kraut, or just under. Sprinkle on some salt and pepper. Add the optional caraway, if you like. Using a fork, quickly blend everything.
• Bury the pork chops back into the sauerkraut. Cook in a 325 F oven for 40 minutes. Lift out the chops; check the liquid level. Add more liquid if little remains; you don't want the kraut to dry out and burn the pan its final 20 minutes in the oven.
• Arrange the chops on top of the sauerkraut. Return the dish to the oven and cook another 20 minutes. At the end of cooking, little liquid should remain to transfer to your dinner plate. The pork should have browned again. If the kraut should become dry, cover with foil to avoid scorching.
• Serve with boiled or mashed potatoes and a green vegetable. You can make this during the final 20 minutes the pork chops cook.
• *note: if using a very salty, brined sauerkraut, you must rinse it several times.

Steps:

• Preheat oven to 350 degrees.
• Mix sauerkraut, apple, onion, and barley in a ungreased 2 1/2-quart casserole or rectangular baking dish, 13x9x2 inches.
• Place pork on sauerkraut mixture, Spoon barbecue sauce over pork.
• Cover and bake 1 hour 15 minutes to 1 hour 30 minutes, uncovering the last 15 minutes, until pork is slightly pink when cut near the bone, barely is tender and liquid is absorted.