Sauerkraut And Pork Chops Food

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).

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).

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.

PORK CHOPS AND SAUERKRAUT

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.

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.

KNOCKS AND CHOPS: KNOCKWURST WITH SPICED SAUERKRAUT AND SMOKED PORK CHOPS WITH BACON, APPLE AND ONION

Steps:

• Pierce the casings of knockwurst and arrange in medium skillet. Add 1 inch of water, bring to a simmer and warm wursts through. Remove from the pan. Drain the skillet and add butter. Melt butter over medium heat. Cut each knockwurst into 1/3 and add back to the pan to crisp casings. Add sauerkraut to the pan, sprinkle in caraway, add bay leaf and peppercorns. Pour the beer into the skillet. When the beer comes to a bubble reduce heat to simmer.
• Heat a second skillet over medium high. Add oil, 1 turn of the pan and add chopped bacon. When the bacon renders its fat, add onions and saute 3 to 5 minutes, then add sliced apples and saute mixture another 2 or 3 minutes. Add smoked chops to the pan and caramelize meat on both sides, 2 or 3 minutes. Remove chops to a plate and loosely cover with foil. Pour the beer into the pan and reduce heat to a simmer.
• When you are ready to serve, cut several slices of pumpernickel in half down the middle. Place a bowl of spicy mustard alongside the pumpernickel bread for passing at the table.
• Place 2 or 3 chunks of the knockwurst on each dinner plate on a bed of spiced sauerkraut. Serve 3 pieces of smoked pork chops topped with bacon, apples and onions. Place deli style large dill or half sour pickles, German cheeses and pretzels out for an evening of uber snacking!

PORK LOIN, SAUERKRAUT AND DUMPLINGS

Steps:

• For the pork loin, pressure cooker method:
• In a pressure cooker set on high heat, brown the pork in the oil on all sides. Season with salt and pepper. Add about 6 cups water or broth so there is about 1 1/2 inches. For larger roasts, add 1/2-inch more liquid per pound. Pressure cook until the pork is extremely tender and falling apart, 1 1/2 to 2 hours. (This is important to the dish.) Remove the meat from the pot and reserve the juices.
• For the pork loin, oven method:
• Preheat the oven to 350 degrees F.
• Pierce the pork with a knife and insert the slices of garlic different parts of the roast. Season with salt and pepper. Heat the oil in a heavy cast iron pot over high heat. Sear the pork until brown. Add the beef broth and vermouth (this will also deglaze the pan) and cover the pot with a lid. Bake, basting frequently with the pan juices, until the pork is pink and juicy inside but not dry and gray, 1 to 1 1/2 hours. Be sure to periodically check your roast, as you want the roast to be pink and juicy inside, not dry and gray. Remove the meat from the pot and reserve the juices.
• Combine the cornstarch with 1/4 cup cold water. Slowly whisk the cornstarch mixture into the pan juices to thicken the juices so they will stick to the pork and dumplings. (However, Grandma and Grandpa preferred the traditional thinner juice.)
• For the potato dumplings:
• While the meat is cooking, prepare the dumplings. Place a pot of water to boil.
• Place the potato flakes in a large bowl. Place the milk, butter and 2 cups water in a saucepan. Bring to a boil, then remove from the heat. Pour the potato mixture over the potato flakes and whip with a fork until smooth. Let cool.
• Add the eggs to the potatoes and mix well. Add 2 cups of flour and mix until a dough forms, adding more flour if needed.
• Turn the dough out onto a floured bread board and knead in more flour until the dough is stiff and doesn't stick to your hands. Break off small pieces and form into flat balls, drop into rapidly boiling water. Bring back to a boil and cook 10 to 15 minutes. Cut 1 and if it isn't sticky inside, they are done.
• For the sauerkraut:
• Heat the oil in a heavy bottomed pot. Add the onion and cook until transparent. Add the sauerkraut, vermouth, beef bouillon to taste, caraway seeds to taste, salt (not much) and pepper. Simmer until the flavors meld, 30 to 45 minutes. Serve along side the pork.
• For serving:
• This was usually done homestyle. Place some pork, a dumpling (cut into hearty, bit-size pieces) and some sauerkraut on a plate. Then pass and spoon or drizzle some of the reserved meat juices over the pork and dumplings--this ties everything all together and gives you a forkful of flavor in each bite.
• There you have it: hearty, stick-to-your-ribs pork, dumplings and sauerkraut--an excellent dish on a cold, frosty night!

PORK CHOPS BAKED IN PEAR SAUERKRAUT

Steps:

• Heat oven to 375°F.
• Heat oil in a large ovenproof skillet over medium heat.
• Add pork chops and cook about 2 minutes per side, turning once, until lightly browned.
• Remove skillet from heat and remove chops to a plate.
• Sprinkle with pepper and salt.
• Meanwhile drain sauerkraut, rinse under cold water, and squeeze dry with paper towels.
• Mix sauerkraut and puréed pears in the skillet.
• Top with pork chops.
• Bake uncovered, 18 to 20 minutes, until centers of chops are opaque and barely pink.
• Serve with mashed potatoes.
• Note: My supermarket stores the bagged sauerkraut in the meat section near the bratwurst and other sausages.
• It really is better tasting than any of the canned or jarred kinds I've tried, if you can find it.

SAUERKRAUT SMOTHERED WITH PORK CHOPS AND SAUSAGE

Steps:

• In a large skillet or electric frying pan, cook bacon until it just begins to brown. Pour off fat, then add onion. Saute until onion is transparent.
• Stir in sauerkraut, carrots, brown sugar, chicken broth and wine.
• Tie up spices and herbs in a small bag of cheesecloth. Bury in the center of the sauerkraut mixture. Cover and simmer 10 minutes.
• Diagonally score 1 side of each bratwurst. In a separate skillet brown the bratwurst and pork chops.
• After the sauerkraut mixture has simmered 10 minutes, add potatoes, working them down into the mixture. Top with browned bratwurst and pork chops. Cover and simmer 15 minutes.
• Add smoked sausages. Simmer, covered another 15 minutes.
• Remove pouch of seasonings before serving.

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.

SAUTEED PORK CHOPS WITH SAUERKRAUT

Steps:

• In a heavy saucepan cook the bacon over moderate heat, stirring, until it is crisp, add the onion, and the caraway seeds, and cook the mixture, stirring, until the onion is golden. Add the sauerkraut and the apple juice and simmer the mixture, covered, for 20 minutes.
• While the sauerkraut mixture is the simmering, sprinkle both sides of the chops with salt, let the chops stand between layers of paper towel for 10 minutes, and season them with pepper. In a heavy skillet heat the oil over moderately high heat until it is hot but not smoking and in it sauté the chops for 5 to 6 minutes on each side, or until they are just cooked through. Stir 1 tablespoon of the dill into the sauerkraut mixture and transfer the mixture to a heated platter. Top the sauerkraut mixture with the chops and sprinkle the chops with the remaining 1 tablespoon dill.

NANA'S PORK CHOP AND SAUERKRAUT SKILLET

Steps:

• In a large skillet, melt bacon drippings over low heat.
• Sprinkle the pork chops with flour and pepper.
• Fry the chops over medium high heat until well browned on both sides, remove chops and set aside.
• Add sauerkraut and stir to pick all the browned bits, stir in beans and water.
• Scrape the sauerkraut and bean mixture to the sides of the pan, place the chops in the center and spoon some of the sauerkraut over the chops.
• Cover and simmer 15-20 minutes or until chops are tender.

SAUERKRAUT AND PORK CHOPS

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°.

PORK CHOPS WITH SAUTEED APPLES AND SAUERKRAUT

Steps:

• Sprinkle pork chops with 1/4 tsp salt and 1/8 tsp pepper.
• Heat 1 teaspoon of oil in a large nonstick skillet over medium high heat.
• Add pork and cook until browned and cooked through, 3-4 minutes on each side.
• Transfer to a plate and keep warm.
• Heat remaining oil in skillet.
• Add apples and cinnamon.
• Cook, stirring occasionally, until apples begin to brown, 3-4 minutes. Add sauerkraut, caraway seeds and remaining salt and pepper. Cook 2-3 minutes.
• Serve with pork.

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.