Pork Chops, With Sauerkraut
- Total Time
- 40 minutes
- Rating
- Comments
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Ingredients
- 4slices thick bacon
- 4pork chops
- 1medium onion, sliced
- 1½pounds sauerkraut, washed
- 1tablespoon caraway seeds
- 1teaspoon freshly ground pepper
- 1cup beer
- Coarse salt to taste
Nutritional analysis per serving (4 servings)
529 calories; 29 grams fat; 10 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 4 grams polyunsaturated fat; 13 grams carbohydrates; 6 grams dietary fiber; 4 grams sugars; 48 grams protein; 1455 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a heavy skillet, fry the bacon until golden. Remove and drain on paper towels. Brown the chops in the bacon fat and add the onion, the sauerkraut, the bacon, caraway seeds and pepper. Cover the chops well with the sauerkraut.
- Step 2
Add the beer, bring to boil, turn down heat and simmer gently for 25 minutes, or until the pork chops are cooked.
- Serve this with Dusseldorf mustard and boiled potatoes.
Private Notes
Comments
Omitted bacon and browned the chops on their own in braising pan. Removed from pan. Added medium apple diced (sweet-tart Honeycrisp with skin left on) to saute with the onion. caraway seed and pepper. After adding beer and bringing to boil, covered and finished off in a 325 oven for about 25 minutes. Tender, juicy chops and the sauerkraut flavors were delicious. Very easy. Will make it again.
What the heck does washed sauerkraut mean?
It means rinsed and squeezed dry. Some recipes recommend that technique. It makes the sour taste milder and some people prefer it.
I omitted the bacon because I have bacon fat. I used a pork loin, browned it in the pork fat in a cast iron skillet. I didn’t have caraway, so I substituted star anise. I cooked it in a 325 degree oven for 25 minutes, as suggested, and then boiled potatoes.
Made this with dry hard cider and fennel seeds -- a great fall dish that we'll make again!
Picked this recipe to get dinner on the table quickly Used bacon fat and country ribs. Seasoned with Ozark & Cumin. Cooked onions w apple, garlic separately. Seasoned with bullion. Rinsed refrigerated sauerkraut. Added when pork was combined with onion mixture. Was seasoned well. I can imagine cooking this longer or in the oven for deeper flavor. Served with roasted mustard potatoes & Moroccan carrots slaw.