Pork Chops N Kraut Food

CHOPS 'N' KRAUT

Steps:

• Sprinkle both sides of pork chops with salt and pepper. In a large nonstick skillet coated with cooking spray, cook three chops in 1 teaspoon oil for 2-3 minutes on each side or until browned; drain. Repeat with remaining chops and 1 teaspoon oil. , Place pork chops in a 13-in. x 9-in. baking dish coated with cooking spray; set aside. In the same skillet, cook onion in remaining oil until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, sauerkraut, brown sugar and caraway seeds. Cook and stir until mixture comes to a boil. , Carefully pour over chops. Cover and bake at 350° for 20-25 minutes or until a thermometer reads 160°.

GERMAN PORK CHOPS AND SAUERKRAUT

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).

BAKED PORK CHOPS WITH SAUERKRAUT

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a casserole dish.
• Rub pork chops with salt and pepper on both sides. Heat oil in a skillet over medium-high heat and pan-fry pork chops on both sides until browned, 5 to 7 minutes per side. Place browned pork chops into the prepared casserole dish.
• Combine sauerkraut, apple, onion, brown sugar, and caraway seeds in a bowl; cover pork chops with the mixture. Cover dish with aluminum foil.
• Bake pork chops in the preheated oven until no longer pink in the center, about 45 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

PORK CHOPS WITH BEER SAUERKRAUT

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 WITH SAUERKRAUT

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.

CROCK POT PORK CHOPS AND SAUERKRAUT

Steps:

• Layer in your crock pot about 1/4 the can of Sauerkraut.
• Then layer a level of potatoes, then layer the pork chops and more Kraut.
• Repeat if needed.
• Cook on low for 6-8 hours or until the chops are cook though.
• I have also used country style ribs instead of pork chops.

BRAISED PORK CHOPS WITH SAUERKRAUT

Steps:

• Melt the butter or lard in a skillet and quickly brown the pork chops on both sides. Place on platter and set aside.
• Arrange the bacon in the bottom of a large dutch oven or braising pan.
• Rinse the sauerkraut in a colander and squeeze out as much water as you can. (You can skip this step if you like a stronger flavor). Place half of it on top of the bacon.
• Place the sliced onions over the sauerkraut and sprinkle with 1 tsp freshly ground black pepper.
• Arrange the pork chops on top of the onions, and pour in any collected juices.Sprinkle with salt, pepper and the garlic.
• Add the rest of the sauerkraut, sprinkle with pepper and pour over as much beer as you need to cover.
• Bring to a boil, reduce to a simmer and cook one hour. The pot should never get completely dry.
• Note: I find 2 lbs sauerkraut to be enough, but if you have hearty eaters, you might want the larger quantity. I do not add additional salt.

PORK CHOP 'N' KRAUT DINNER

Steps:

• In a pressure cooker, cook pork chops in oil until lightly browned on each side; drain. Remove chops; sprinkle with salt and pepper. Add sauerkraut to cooker; sprinkle with brown sugar. place pork chops and potatoes over sauerkraut; add water., Close cover securely; place pressure regulator on vent pipe. Bring cooker to full pressure over high heat. Reduce heat to medium and cook for 15 minutes. (Pressure regulator should maintain a slow steady rocking motion or release of steam; adjust heat if needed.) Remove from the heat. Immediately cool according to manufacturer's directions until pressure is completely reduced.

PORK CHOPS AND SAUERKRAUT

Steps:

• Season the pork chops with salt and pepper.
• Heat a skillet and oil lightly.
• Brown chops on both sides, and remove them from skillet.
• In remaining oil and residue, saute the onion and apple, till they begin to color.
• Add the white wine or rum to the skillet.
• Add the sauerkraut with about half of its liquid to your pan.
• Combine well with onion-apple mixture.
• Add the chops back to the pan, atop the sauerkraut mixture.
• Cover and simmer for approximately 20 minutes.
• Remove cover and cook off any remaining liquid, moving chops to the bottom of the pan for final browning on both sides.
• When all the liquid is gone, the dish is ready to serve.

BAKED PORK CHOPS AND SAUERKRAUT

Steps:

• Preheat oven to 375 degrees.
• Season chops with salt and pepper-brown in 1 tbs. butter. Place in 9x13 baking dish.
• Melt remaining tbs. butter-lightly brown diced apple-sprinkle over chops.
• Cover chops and apple with undrained sauerkraut.
• Separate onion into rings-sprinkle over kraut.
• Sprinkle on caraway seeds.
• Sprinkle on brown sugar.
• Pour onion soup over all.
• Cover with foil-bake for 1 hour.

SLOW COOKER PORK CHOPS

Steps:

• Place the chops in the bottom the slow cooker and pour the sauerkraut over the top. Cook on low for 8 to 9 hours or on high for 4 to 5 hours.

SLOW COOKER PORK CHOPS WITH SAUERKRAUT

Steps:

• In a skillet, heat oil over med-high heat and add pork chops in batches to brown on both sides, then add to slow cooker.
• Sprinkle with flour, salt, pepper, cayenne, and dry mustard.
• In a bowl, combine sauerkraut and grated apple, then spread over he top of the pork and add chicken stock.
• Cover and cook on low for about 5 hours or high for about 2 1/2 hours.