Pork Chops, With Sauerkraut
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
Advertisement
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.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
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
What the heck does washed sauerkraut mean?
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.
Such a simple recipe -- but one that yielded fragrant and delicious results. I marinated the chops with a few splashes of fig vinegar for several hours, wiping them dry before browning. Rinsing the sauerkraut seemed important to the rich flavor of the dish, my guests remarking that the house smelled delectable, not always the case when cooking with sauerkraut. I served it with a mix of mashed russet and sweet potatoes and a green vegetable.
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.
This was comfort food at its best. Backed off on the caraway just a little but wished I hadn’t. Instead of cooking on the stove I put it in a 275 oven covered for about an hour and a half and then uncovered for 30 mins. It caramelized the sauerkraut a bit. Simple recipe but lots of depth.
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.
Advertisement