PORK CHOPS WITH BEER SAUERKRAUT
This is the smell of Cleveland in late fall. Show up at the Municipal Parking Lot to tailgate before any home football game and you'll see a million variations on the theme of pork, kraut, and beer. The hoppy beer-I like Commodore Perry IPA from Great Lakes Brewing- deglazes the pan and makes a great sauce for the chops. Go Browns!
Provided by Michael Symon : Food Network
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Combine the paprika, coriander, 1 teaspoon salt and black pepper to taste in a small bowl. Season both sides of the pork with this spice mixture.
- Add the oil to the preheated skillet. Add the pork in a single layer in the pan. Cook, without moving, until lightly golden brown, about 1 minute. Flip the meat and scoot to the outer edges of the pan. To the open space in the middle, add the onions and a pinch of salt. Cook for 2 minutes, stirring the onions occasionally.
- Add the sauerkraut and continue cooking until the onions have softened and the sauerkraut turns golden brown, about 1 1/2 minutes. Add the beer and deglaze the pan, scraping with a wooden spoon to get up the browned bits on the bottom of the pan. Cook until the sauce reduces slightly, about 30 seconds.
- Remove from the heat and stir in the parsley. Serve the pork chops topped with the sauerkraut mixture, any accumulated juices and mustard.
PORK CHOPS AND SAUERKRAUT
This dish is a simple one pan meal for two people with healthy appetites, or an entree for 4 when served with salad, bread, and of course dessert. Eat Hearty!
Provided by PETEIYC
Categories Main Dish Recipes Pork Pork Chop Recipes Pan Fried
Time 45m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 244.9 calories, Carbohydrate 9 g, Cholesterol 59.4 mg, Fat 12.2 g, Fiber 3.7 g, Protein 24.6 g, SaturatedFat 2.7 g, Sodium 805.6 mg, Sugar 3.9 g
CHOUCROUTE ROYALE (BRAISED SAUERKRAUT)
Steps:
- Drain the sauerkraut and soak in cold water for 15 to 20 minutes. Taking it by small handfuls, squeeze out as much water as you can. Pick it apart to separate the strands.
- Remove the rind and slice the bacon into 1/2 inch cubes about 2 inches long. Simmer it in 1 quart of water for 10 minutes and drain.
- Preheat oven to 325 degrees.
- Cook bacon, carrots, and onions in butter slowly in the covered casserole for 10 minutes without browning. Stir in the sauerkraut and when itis well covered with the fat and vegetables, cover and cook slowly for 10 minutes more.
- Bury the herbs and spices in the saurkraut. Pour in the wine, and enough stock to just cover the sauerkraut. Season lightly with salt and pepper. Bring to a simmer on top of the stove. Lay a buttered round of wax paper on top of sauerkraut. Cover and set in the middle of preheated oven. Simmer slowly for 3 1/2 hours.
- Brown assorted meats in skillet. Bury them in the casserole while the sauerkraut is still braising.
- Continue to simmer in oven for another 1 1/2hours. (5 hours total).
EMERIL'S NEVER ENOUGH PORK BEER-BRAISED SAUERKRAUT
Provided by Food Network
Categories main-dish
Time 3h20m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 325 degrees F.
- Place the sauerkraut in a colander and rinse briefly to remove some of the salt from the brine-don't rinse it too much, or you will lose a lot of the flavor. (Alternatively, if the sauerkraut is not excessively salty, use as is.) Press to release most of the excess liquid and set aside. In a large nonreactive skillet, melt 3 tablespoons of the butter over medium-low heat and add the bacon. Cook until most of the fat is rendered, about 4 minutes. Add the onions and continue to cook until they are soft but not browned, 8 to 10 minutes. Transfer the bacon-onion mixture to a nonreactive roasting pan or large ovenproof Dutch oven. Add the drained sauerkraut and toss to combine. Using a small piece of cheesecloth, make a bouquet garni with the thyme, bay leaves, peppercorns, juniper berries, and garlic and place in the baking dish. Add the ham hocks, chicken stock, and beer and stir to combine. Cover the casserole and bake, undisturbed, until ham hocks are mostly tender, about 1 1/2 hours.
- Meanwhile, melt the remaining tablespoon of butter in a large skillet over high heat and brown the sausages on both sides. Set aside. Brown the pork chops and set aside.
- When the hocks are mostly tender, remove the casserole from the oven. Place the sausages on top of the sauerkraut. If the liquid has reduced to less than 2/3, add a bit more water. Cover the casserole and return it to the oven. Cook for about 30 minutes, or until the sausages are tender and heated through. Add the pork chops and press them into the sauerkraut. Cover and return to the oven and cook until pork chops are heated through and tender, about 30 minutes longer. Remove the casserole from the oven and discard the bouquet garni. Serve immediately, with each person receiving some of each of the sausages, part of a hock, part of a pork chop and some of the sauerkraut. Pass the mustard at the table.
GERMAN PORK CHOPS AND SAUERKRAUT
As a soldier during WWII my Dad learned to make this hearty pork dish from a local German woman during the Allied occupation of Germany. I don't know the German name for it, but it is delicious!
Provided by Pat Mathena Oglesby
Categories World Cuisine Recipes European German
Time 1h10m
Yield 8
Number Of Ingredients 6
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).
Nutrition Facts : Calories 362.6 calories, Carbohydrate 38.6 g, Cholesterol 70.2 mg, Fat 10.4 g, Fiber 4.4 g, Protein 29.2 g, SaturatedFat 4 g, Sodium 800 mg, Sugar 32.5 g
PORK CHOPS, WITH SAUERKRAUT
Provided by Moira Hodgson
Categories dinner, easy, weekday, main course
Time 40m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a heavy skillet, fry the bacon until golden. Remove and drain on paper towels. Brown the chops in the bacon fat and add the onion, the sauerkraut, the bacon, caraway seeds and pepper. Cover the chops well with the sauerkraut.
- Add the beer, bring to boil, turn down heat and simmer gently for 25 minutes, or until the pork chops are cooked.
Nutrition Facts : @context http, Calories 535, UnsaturatedFat 17 grams, Carbohydrate 14 grams, Fat 30 grams, Fiber 6 grams, Protein 47 grams, SaturatedFat 10 grams, Sodium 1430 milligrams, Sugar 4 grams, TransFat 0 grams
SAUERKRAUT AND PORK CHOPS
I make this hearty dish often for guests. I think the sauerkraut tastes similar to what we enjoyed in Munich restaurants when we visited Germany. -Delma Carretta, Wallingford, Connecticut
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the sauerkraut, applesauce, broth, bacon, brown sugar and seasonings; spoon into an ungreased 13x9-in. baking dish. , In a large skillet, brown pork chops in oil; drain. Place chops over the sauerkraut mixture. Sprinkle with paprika. Cover and bake at 350° for 1 to 1-1/4 hours or until a thermometer reads 160°.
Nutrition Facts : Calories 378 calories, Fat 19g fat (6g saturated fat), Cholesterol 96mg cholesterol, Sodium 1008mg sodium, Carbohydrate 15g carbohydrate (11g sugars, Fiber 3g fiber), Protein 35g protein.
BRAISED PORK CHOPS
This recipe for Braised Pork Chops is from "Southern Country Cooking from the Loveless Cafe," by Jane and Michael Stern. Try serving this with hush puppies and sour slaw.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 8
Steps:
- Heat oil in a large heavy-bottomed skillet over medium-high heat. Brown pork chops on all sides, 2 to 3 minutes per side.
- Meanwhile, in a medium bowl, stir together mustard, vinegar, sugar, Worcestershire sauce, and garlic salt with 1/3 cup water. Pour over pork chops. Reduce heat, cover, and cook until tender, about 1 hour.
- Transfer pork to a serving platter. Raise heat to medium-high and cook sauce until thickened, about 5 minutes. Pour sauce over pork chops; garnish with parsley and serve immediately.
BRAISED SAUERKRAUT WITH LOTS OF PORK
Two classic mixed braises always come to mind at this time of year. One is cassoulet, based on white beans and a blend of goose, duck and pork. The better alternative for my purposes was choucroute garnie, a vat of simmering sauerkraut that serves as a nice bed on which to mix and match a variety of pig parts. The beauty of a choucroute is that it lets you use whatever pork products you like or have on hand. A couple of hours later, the meat is cooked through while the sauerkraut has absorbed all the porky, smoky flavors, utterly transforming from pickled and puckery into something brawny in flavor and meltingly soft, especially if you add a couple of apples to bring out the cabbage's sweeter nature. Pigs' feet are not necessarily traditional in choucroute, but they add excellent flavor and body to the mix. If you are like my husband and prefer to eat your meat with a knife and fork (and I know that he is not alone in that department), you can always leave them out.
Provided by Melissa Clark
Categories dinner, main course
Time 3h
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Heat the oven to 325 degrees. In a large bowl, toss the ribs with 1 teaspoon salt and 1/2 teaspoon black pepper. Set a medium saucepan on high heat and add the pigs' feet, wine and bay leaves. Bring to a boil, then reduce heat, cover and simmer for 15 minutes.
- Meanwhile, set a large Dutch oven over medium heat and add the coriander seeds, toasting them until fragrant, about 2 minutes. Using a mortar and pestle or the side of a knife, lightly crush the seeds. Set aside.
- Return the Dutch oven to the heat and add the olive oil. Increase heat to medium-high. Add the bratwurst and cook, turning occasionally, until brown, about 5 minutes. Transfer to a plate. Turn down the heat to medium and melt the butter in the pot. Toss in the onions and cook until soft, about 5 minutes. Add the apples and cook until the apples and onions are golden, about 10 minutes. Add the garlic and cook 2 minutes.
- Add the wine and pigs' feet. Simmer for about 2 minutes, scraping up any browned bits from the bottom of the pot. Add the sauerkraut, rib tips, 3/4 cup water, carrots, coriander seeds, remaining teaspoon salt and 1/2 teaspoon pepper. Mix well, then nestle the pork chop in the sauerkraut.
- Cover the pot and bake in the oven for 1 hour. Turn the pork chop and add the bratwurst. Cover and cook 30 minutes longer. Simmer, uncovered, until the juices have thickened and the meat is tender, another 30 to 45 minutes. Serve with boiled potatoes and chopped parsley.
Nutrition Facts : @context http, Calories 738, UnsaturatedFat 23 grams, Carbohydrate 24 grams, Fat 43 grams, Fiber 8 grams, Protein 53 grams, SaturatedFat 16 grams, Sodium 1625 milligrams, Sugar 12 grams, TransFat 0 grams
More about "braised pork chops with sauerkraut recipes"
PORK CHOPS WITH SAUERKRAUT RECIPE | MAGNOLIA DAYS
From magnoliadays.com
4.8/5 (8)Category Main DishCuisine AmericanTotal Time 40 mins
- In a large skillet over medium-high heat, add a thin layer of oil. Heat until almost smoking. Add the chops to the pan and brown both sides, about 2 to 3 minutes on each side.
PIONEER WOMAN PORK CHOPS AND SAUERKAUT - TABLE FOR …
From ourtableforseven.com
Cuisine American, GermanTotal Time 1 hr 40 minsCategory Dinner, MainCalories 234 per serving
SIMPLE BRAISED PORK CHOPS RECIPE - THE SPRUCE EATS
From thespruceeats.com
PORK CHOPS POTATOES AND SAUERKRAUT (A ONE-POT MEAL)
From cheesecurdinparadise.com
PORK CHOP AND SAUERKRAUT BAKE RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.3/5 (63)Total Time 1 hr 35 minsCategory Entree, DinnerCalories 227 per serving
PORK CHOPS AND SAUERKRAUT | FRENCH'S
From mccormick.com
SOUTH YOUR MOUTH: BRAISED PORK & CABBAGE
From southyourmouth.com
BRAISED PORK AND SAUERKRAUT WITH BROWN SUGAR - THE HUNGRY …
From thehungrybluebird.com
BAKED PORK CHOPS WITH SAUERKRAUT ~ SCHWEINEKOTELETT & SAUERKRAUT
From quick-german-recipes.com
CHOUCROUTE GARNIE (ALSATIAN BRAISED SAUERKRAUT WITH MIXED MEATS)
From seriouseats.com
TOP 40 PORK CHOPS WITH SAUERKRAUT RECIPE RECIPES
From nyamaneilang.coolfire25.com
BAKED PORK CHOPS AND SAUERKRAUT RECIPE - EVERYDAY EILEEN
From everydayeileen.com
TOP 43 PORK STEAK AND SAUERKRAUT RECIPE RECIPES
From dmax.youramys.com
TOP 44 PORK CHOPS COOKED IN BEER RECIPES
From kasur.keystoneuniformcap.com
#weeknight #time-to-make #course #main-ingredient #preparation #occasion #main-dish #pork #easy #beginner-cook #fall #winter #dietary #one-dish-meal #seasonal #low-calorie #low-carb #low-in-something #meat #pork-chops #4-hours-or-less
You'll also love