I love pork chops, falling apart, tender and moist. You can have such a variety of flavors: Mexican, Italian, Asian, whatever hits your mood or is in your pantry or fridge. A post on What’s For Dinner Moms reminded me of a jar of sauerkraut in my cupboard that needed to be used. I also had apples that had been around awhile. Time for a riot of flavors.
I had my P.S. (Pork Supplier/ hubby) bring home pork chops. A package of 10? Eek. I decided one good-sized boneless chop each was enough for each of us. I froze the remaining chops in packages of 2. I put a drizzle of oil into a pot and seasoned the chops well. I seared both sides on medium high heat until browned, about 2 minutes per side. I removed the chops to a plate.
I opened and drained a quart jar of Michelle’s sauerkraut that we’d bought at a local farmers market. I tasted it and it was the best I’d ever tried! I almost hated to add sugar to it and muddle the natural flavor. Wincing, I continued on with the recipe.
I put all of the ingredients but the chops into a bowl, mixed well then poured half of the mixture into a pot. You could use a skillet or a Dutch oven for this. Mine was the top unit of a slow cooker I favor for things you can start on the stove then finish in a heated base so it’s like a crockpot.
Cover in place, I set a timer for 30 minutes. I cooked it for 90 minutes, stirring and turning the chops every 30 minutes. The blogger used a crockpot but I was late in starting dinner so used the stovetop. For crockpot directions, check out her blog!
My P.S. loved it so much he asked that I make it again, often. I pointed out that we now had plenty of pork chops in the freezer! We didn’t have any more of Michelle’s lovely sauerkraut, but we did have other sources to try.
Thanks for the recipe, What’s for Dinner Moms!
Pirk Chops with Sauerkraut and Apples
Add some exciting flavors to your pork cops!
- 2-4 pork chops; thick cut
- 4 cups sauerkraut, drained
- 1/3 cup brown sugar
- 1/2 cup chicken stock
- black pepper
- 1-2 large apples; peeled, cored and diced (I used 3)
- mashed potatoes or pasta for serving, if desired
Heat a drizzle of oil in a skillet or Dutch oven on medium high heat. Generously salt and pepper the pork chops and sear until browned on each side. Remove chops to a plate.
Mix together sauerkraut, brown sugar, chicken stock, black pepper, and apples in a large bowl. Place 1/2 of the mixture in the bottom of the Dutch oven or skillet.
Place pork chops on top of sauerkraut mixture. Cover chops with rest of sauerkraut.
Cover and cook for 1 1/2 hours, stirring and turning chops every 30 minutes.
Prepare noodles or potatoes.
Serve pork chops and sauerkraut hot on top of pasta or mashed potatoes.