Larry Wolfe
Closed Account
4 thick cut bone in pork chops (approx. 2lbs) (I like to leave all the fat on the chops)
2 Large Granny Smith Apples (cored and cut into a large dice)
1 Large Onion (cut in a medium dice)(Vidalia is great)
2 lbs good Sauerkraut (I like the kind in the bags)
1 Teaspoon Caraway Seeds (optional)
Season pork chops with kosher salt and fresh cracked pepper
Sear in a hot skillet with a little vegetable oil for approx. 2 minutes per side (can be grilled)
Sauté onion and apple in the oil and pan juices for 2-3 minutes
Add sauerkraut with the juice to the pan of apples and onions to deglaze and simmer until warmed through (add caraway seeds at this point if using them)
In a large baking dish add a layer of the kraut, apple and onion mixture, then place the pork chops on top, then add the remaining kraut mixture overtop of the chops
Foil the dish and bake at 325* for 45 minutes, then remove foil and increase temperature to 350* for 15 more minutes to reduce the pan juices
The combination of the sweetness from the apples and onions combined with the tartness from the sauerkraut and the juices/fat from the chops are fantastic! My family does not care for sauerkraut but always requests I make this! This is a version of an old recipe my father used to make in a crockpot with spare ribs and sausages.
2 Large Granny Smith Apples (cored and cut into a large dice)
1 Large Onion (cut in a medium dice)(Vidalia is great)
2 lbs good Sauerkraut (I like the kind in the bags)
1 Teaspoon Caraway Seeds (optional)
Season pork chops with kosher salt and fresh cracked pepper
Sear in a hot skillet with a little vegetable oil for approx. 2 minutes per side (can be grilled)
Sauté onion and apple in the oil and pan juices for 2-3 minutes
Add sauerkraut with the juice to the pan of apples and onions to deglaze and simmer until warmed through (add caraway seeds at this point if using them)
In a large baking dish add a layer of the kraut, apple and onion mixture, then place the pork chops on top, then add the remaining kraut mixture overtop of the chops
Foil the dish and bake at 325* for 45 minutes, then remove foil and increase temperature to 350* for 15 more minutes to reduce the pan juices
The combination of the sweetness from the apples and onions combined with the tartness from the sauerkraut and the juices/fat from the chops are fantastic! My family does not care for sauerkraut but always requests I make this! This is a version of an old recipe my father used to make in a crockpot with spare ribs and sausages.