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
GERMAN PORK CHOPS WITH SAUERKRAUT AND APPLE
German food is so good, particularly when fall arrives. There are no better meals than those which are made in a Dutch Oven. If you don't own one, put it on your wish list...you'll be glad you did. The ingredients in this dish combine to make a very mild yet very flavorful dish. I like mashed potatoes with this, but you could go...
Provided by Garrison Wayne
Categories Pork
Time 2h50m
Number Of Ingredients 15
Steps:
- 1. In a large frying pan, cook bacon until crisp. Remove from pan. Place on a plate to set aside. When cooled, chop roughly.
- 2. In the same pan, brown all the pork chops in the bacon fat. Do this in batches, setting the browned pieces on a tray. Season the pork with the 2 tsp salt and the 1/2 tsp pepper.
- 3. Add 2 Tbsp butter to the same pan and saute the onion for 4-5 minutes, or until clear. Add the drained sauerkraut,1 tsp salt, 1/4 tsp pepper, and caraway seeds. Cook 2 minutes more. Remove from heat. Transfer the sauerkraut/onion mix to a large Dutch oven.
- 4. Bury the 3 pieces of bay leaf in the sauerkraut, evenly spaced. Bury the sliced apples in the sauerkraut too. Place the browned pork chops on top of the apples and sauerkraut.
- 5. To the same large frying pan, which has residual bits left in it, return to the stove and over high heat deglaze with the wine and gin. When boiling, cook for a couple of minutes. Remove from heat and pour the juices over the top of the pork.
- 6. Cover the Dutch Oven with lid and bake at 325 degrees for 1 hour. Reduce to 300 degrees and cook 1 hour more. Turn off oven and rest while you finish up your side dishes.
- 7. Serves 8 generously. Mashes potatoes and peas are the perfect accompaniments.
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.
BAVARIAN PORK CHOPS AND SAUERKRAUT
Chops and kraut are in the oven in minutes. Beets and dark bread make natural sides for this hearty German-style meal.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h35m
Yield 6
Number Of Ingredients 7
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.
Nutrition Facts : Calories 195, Carbohydrate 14 g, Cholesterol 45 mg, Fiber 3 g, Protein 17 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 870 mg
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
In Omaha, Nebraska, Stephanie Miller pairs tender pork chops with tangy sauerkraut in this filling main dish. "It' so quick and easy to put together," she notes.
Provided by Taste of Home
Categories Dinner
Time 3h15m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large skillet over medium heat, brown pork chops in oil for 3-4 minutes on each side; drain. In a 5-qt. slow cooker, combine the sauerkraut and brown sugar. Top with the pork chops, green pepper and onion. , Cover and cook on low for 3 to 4 hours or until meat is tender. Serve with a slotted spoon.
Nutrition Facts : Calories 361 calories, Fat 12g fat (3g saturated fat), Cholesterol 28mg cholesterol, Sodium 1536mg sodium, Carbohydrate 55g carbohydrate (45g sugars, Fiber 7g fiber), Protein 12g protein.
PORK CHOPS WITH SAUERKRAUT
Steps:
- Preheat the oven to 350°F. Coat a 9 x 13-inch casserole dish with cooking spray.
- Line the bottom of the casserole dish with bacon. Scatter the sauerkraut over the bacon. Season the pork chops with salt and pepper, then lay them on top. Layer the potato and onion slices over the pork, then scatter the tomatoes over the top. Bake the casserole for 2 hours or until the potatoes are tender.
- That German Family Sauerkraut
- Pack the cabbage into sterilized quart jars. Add 1 teaspoon of pickling salt to each jar and cover with water. Place the lid and bands on the jars and close as tightly as you can by hand. You might want to place your jars on a baking sheet or in a shallow dish, because during the fermenting process the lids will loosen and juice will run down the sides of the jars. This is why you don't seal them completely airtight as you do when you are canning. Store in a dry dark place to ferment for 3 weeks. Crystal's family stored theirs in their basement, which added to the fun (it was so scary down there!). If you do not have a basement, use a pantry or cover them with a towel.
GERMAN PORK CHOPS
I was a high school student when I received this recipe from my friend's mom, who is German. She often made these chops for us after church on Sunday. Forty years later, I still love them. -Roberta Byers, Chaffee, Missouri
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large skillet over medium-high heat, brown pork chops in butter on both sides. Transfer to a greased 13-in. x 9-in. baking dish. , In a bowl, combine the sauerkraut, applesauce, onion, garlic, brown sugar, caraway seeds and cinnamon. Spoon over chops. , Cover and bake at 375° for 45-50 minutes or until meat juices run clear.
Nutrition Facts : Calories 451 calories, Fat 24g fat (11g saturated fat), Cholesterol 126mg cholesterol, Sodium 558mg sodium, Carbohydrate 21g carbohydrate (16g sugars, Fiber 3g fiber), Protein 37g protein.
GERMAN PORK CHOPS WITH SAUERKRAUT FROM THE GEHOS
Make and share this German Pork Chops With Sauerkraut from the Gehos recipe from Food.com.
Provided by Mme M
Categories Pork
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 320.6, Fat 21.2, SaturatedFat 5.9, Cholesterol 75, Sodium 1400.2, Carbohydrate 8, Fiber 3, Sugar 2, Protein 24
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