Bertas Chops Sauerkraut Food

HUNGARIAN SAUERKRAUT

Hungarian Sauerkraut image

I'm German/American and sauerkraut was a must in our house. Growing up in Germany for 23 years we had it often and in many different varieties. Many times Mom made it just with hamhogs or smoked pigs feet.

Provided by Ri3603

Categories Vegetable

Time 2h30m

Yield 6-8 serving(s)

Number Of Ingredients 8

Ingredients

3 lbs sauerkraut or 2 quarts sauerkraut
1 tablespoon sweet paprika
4 tablespoons finely minced bacon
1 large onion, minced
3 -4 cups stock or 3 -4 cups water, as needed
caraway seed
1 cup sour cream
2 -3 tablespoons flour

Steps:

Drain sauerkraut pressing excess liquid out.
Rinse sauerkraut once or twice until the flavor is mild.
Melt bacon in a dutch oven or casserole; when hot add, onion and sweet paprika.
Saute for about 8 minutes or until onions are soft.
Add sauerkraut,stock and caraway seeds.
Cover and simmer slowly for 1 1/2 to 2 hours.
To thicken sauerkraut, stir 2-3 tablespoons flour into 1 cup of sour cream and add to sauerkraut.
Simmer for 10 more minutes.
Season with salt and pepper and a pinch of sugar if necessary.
If you like to add some sausages or some other"wurst" that would be fine too.
Add it during the last 1/2 hour of cookin.

GERMAN PORK CHOPS AND SAUERKRAUT

German Pork Chops and Sauerkraut image

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

Ingredients

8 center cut pork chops
2 pounds sauerkraut, drained
1 large red apple, diced
1 onion, chopped
1 cup brown sugar
1 tablespoon caraway seeds

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 BEER SAUERKRAUT

Pork Chops with Beer Sauerkraut image

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

Ingredients

1 teaspoon paprika
1/2 teaspoon coriander seeds, toasted and ground
Kosher salt and freshly ground black pepper
Four 4-ounce boneless pork chops, each 1/4-inch thick
3 tablespoons olive oil
2 cups thinly sliced red onions
1 cup sauerkraut
1 cup IPA-style beer
1/3 cup fresh flat-leaf parsley leaves, chopped
Put a large skillet over high heat.
Whole grain mustard, for serving

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.

MOM'S SAUERKRAUT

Mom's Sauerkraut image

Having married into a Polish family, I had to learn to cook sauerkraut "properly," as it was frequently served as an accompaniment to pork, ham and homemade kielbasa. This is how my M-I-L taught me to make it.

Provided by Dee514

Categories Vegetable

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

2 tablespoons butter
1/2 cup chopped onion
1 quart sauerkraut, well rinsed and squeezed dry
1 potato, peeled and grated
1 teaspoon caraway seed
2 -3 cups boiling water

Steps:

Melt butter in a Dutch oven or a heavy saucepan.
Add onion and cook until golden yellow.
Stir in sauerkraut and 1/2 cup water, cook for about 8 minutes.
Add potato and caraway seed, mix well.
Pour in about 2 cups of boiling water.
Cook uncovered over low heat for 30 minutes.
Cover, and continue cooking for 30 minutes longer.
If it starts to dry out, add the additional 1/2 cup of boiling water.

Nutrition Facts : Calories 129, Fat 6.1, SaturatedFat 3.7, Cholesterol 15.3, Sodium 985.8, Carbohydrate 17.7, Fiber 5.2, Sugar 3.8, Protein 2.7

PORK CHOPS WITH SAUERKRAUT

Pork Chops with Sauerkraut image

With just a few ingredients, you can bring hearty flavors home with this classic pork chops and sauerkraut recipe. You can't go wrong with the basics, if the basics are this beautifully made.

Provided by Betty Crocker Kitchens

Categories Entree

Time 35m

Yield 4

Number Of Ingredients 7

Ingredients

2 tablespoons olive or vegetable oil
4 bone-in pork loin chops, thin cut (about 1 lb)
1 teaspoon salt
1/4 teaspoon pepper
1 lb small red potatoes, cut into 1/4-inch wedges
1 can (1 lb) sauerkraut, drained
1 teaspoon parsley flakes

Steps:

In 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium heat. Sprinkle pork with 1/2 teaspoon of the salt and the pepper; cook pork in oil 5 to 8 minutes, turning once, until brown. Remove pork from skillet; cover to keep warm.
In same skillet, heat remaining tablespoon oil. Sprinkle potatoes with remaining 1/2 teaspoon salt; cook potatoes in oil 7 to 10 minutes, stirring occasionally, until just starting to brown. Add pork. Stir in sauerkraut and parsley.
Cover; cook 7 to 10 minutes or until pork is no longer pink in center and potatoes are tender. Serve pork over sauerkraut.

Nutrition Facts : Calories 340, Carbohydrate 24 g, Cholesterol 70 mg, Fat 1, Fiber 5 g, Protein 27 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1300 mg, Sugar 1 g, TransFat 0 g

BAVARIAN PORK CHOPS AND SAUERKRAUT RECIPE - (4/5)

Bavarian Pork Chops and Sauerkraut Recipe - (4/5) image

Provided by jackiemo

Number Of Ingredients 7

Ingredients

1 can (16 ounces) sauerkraut, undrained
1 cup thinly sliced carrots
3/4 cup chopped onion
1/2 cup water
1/4 cup uncooked barley
6 pork loin or rib chops, 3/4 inch thick
1/2 cup prepared barbecue sauce

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.