Favorite Pork Chops with Sauerkraut

Favorite Pork Chops with Sauerkraut Recipe | German Food Recipe

Region / culture: Germany | Preparation time: 15 minutes | Cooking time: 1 hour 30 minutes | Servings: 4

Introduction

Pork chops with sauerkraut is a classic dish that combines the savory flavors of pork with the tangy and slightly sour taste of sauerkraut. This recipe is a favorite for many, as it is hearty, comforting, and full of flavor.

History

Pork chops with sauerkraut is a traditional dish that has its roots in Eastern European cuisine. Sauerkraut, which is fermented cabbage, has been a staple in many European countries for centuries. The combination of pork and sauerkraut is a popular pairing due to the complementary flavors and textures of the two ingredients.

Ingredients

4 pork center loin chops, trimmed
2 tsp dried sage
salt
freshly ground black pepper
2 cup chicken broth
4 large shallots, thinly sliced
2 cloves garlic, minced
2 tbsp dry sherry, cognac, or brandy
2 lb (907 g) sauerkraut, undrained
1 tsp caraway seed

How to prepare

Preheat the oven to 350°F (177°C).
Sprinkle each pork chop with sage, salt, and pepper to taste.
Rub the seasonings into the pork chops to ensure they adhere.
Set the pork chops aside.
Place a large nonstick skillet over medium-high heat and pour 0.5 cup of chicken broth into it.
Once the broth begins to boil, add the shallots and garlic and sauté for 30 seconds.
Add the pork chops and some broth.
Allow the broth to almost evaporate and brown the chops on one side for 4 to 5 minutes.
Add 0.5 cup more broth to the skillet and turn the chops.
Allow the broth to almost evaporate as the chops brown on the other side for 4 to 5 minutes.
Remove the chops from the skillet and add the remaining broth and sherry.
Stir and scrape the brown bits from the bottom of the skillet.
Allow the liquid to reduce until slightly thickened.
Remove the skillet from the heat.
Place half of the sauerkraut in the bottom of a casserole dish large enough to hold the chops.
Sprinkle the sauerkraut with 0.5 tsp of caraway seeds.
Place the browned chops on top of the sauerkraut and pour the reduced skillet liquid over each chop.
Distribute the remaining sauerkraut evenly over the chops and sprinkle with the remaining 0.5 tsp of caraway seeds.
Cover the casserole and place it in the oven.
Bake for 1.5 hours or until the pork is very tender.
Remove the casserole from the oven.
Carefully remove the cover since steam will billow out.
Serve each chop with some sauerkraut.
Drizzle some of the liquid from the casserole over each chop.

Variations

Add apples or apple cider to the sauerkraut for a touch of sweetness.
Use bone-in pork chops for added flavor.
Substitute the pork chops with chicken thighs for a lighter option.

Cooking Tips & Tricks

Make sure to trim the pork chops of any excess fat before cooking to ensure a leaner dish.

- Browning the pork chops before baking them with the sauerkraut helps to seal in the juices and adds flavor to the dish.

- Allowing the pork chops to cook low and slow in the oven ensures that they become tender and flavorful.

Serving Suggestions

Pork chops with sauerkraut can be served with mashed potatoes, roasted vegetables, or a side salad. A glass of white wine or a cold beer pairs well with this dish.

Cooking Techniques

This recipe uses a combination of stovetop and oven cooking techniques to ensure that the pork chops are tender and flavorful.

Ingredient Substitutions

If you do not have brandy on hand, you can substitute it with white wine or apple cider vinegar. You can also use fresh sage instead of dried sage for a more intense flavor.

Make Ahead Tips

You can prepare the pork chops with sauerkraut ahead of time and refrigerate them before baking. This allows the flavors to meld together and makes for an easy weeknight meal.

Presentation Ideas

Serve the pork chops with sauerkraut on a large platter garnished with fresh herbs, such as parsley or thyme. The vibrant colors of the sauerkraut and pork chops make for an attractive presentation.

Pairing Recommendations

Pork chops with sauerkraut pairs well with a crisp white wine, such as Riesling or Sauvignon Blanc. A side of crusty bread or dinner rolls is also a great accompaniment to soak up the flavorful juices.

Storage and Reheating Instructions

Leftover pork chops with sauerkraut can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the dish in a preheated oven at 350°F (177°C) for 15-20 minutes, or until heated through.

Nutrition Information

Calories per serving

Each serving of pork chops with sauerkraut contains approximately 300 calories.

Carbohydrates

Each serving of pork chops with sauerkraut contains approximately 15 grams of carbohydrates.

Fats

Each serving of pork chops with sauerkraut contains approximately 12 grams of fat.

Proteins

Each serving of pork chops with sauerkraut contains approximately 30 grams of protein.

Vitamins and minerals

Pork chops are a good source of vitamins B6 and B12, as well as niacin, phosphorus, and selenium. Sauerkraut is rich in vitamin C and also contains iron, potassium, and calcium.

Alergens

This recipe contains pork and may not be suitable for individuals with pork allergies. It also contains garlic and shallots, which may be allergens for some individuals.

Summary

Pork chops with sauerkraut is a nutritious dish that is high in protein and vitamins. It is a satisfying meal that can be enjoyed as part of a balanced diet.

Summary

Pork chops with sauerkraut is a delicious and comforting dish that is perfect for a cozy dinner at home. The combination of tender pork chops and tangy sauerkraut creates a flavorful and satisfying meal that is sure to become a favorite in your household.

How did I get this recipe?

The moment I found this recipe is one that will always be cherished. It all started when I was just a young girl living in the countryside with my family. My mother, who was an excellent cook, taught me the art of cooking from a very young age. She always emphasized the importance of using fresh, local ingredients and cooking with love and care.

One day, my mother's friend Mrs. Johnson came over for a visit and brought with her a dish that she called "Favorite Pork Chops with Sauerkraut". As soon as I took a bite, I knew that this dish was something special. The flavors of the tender pork chops and tangy sauerkraut melded together perfectly, creating a dish that was both comforting and delicious.

I begged Mrs. Johnson for the recipe, and she was kind enough to share it with me. As she dictated the ingredients and cooking instructions, I furiously scribbled them down on a piece of paper, eager to recreate this dish in my own kitchen. Little did I know that this recipe would become a staple in my cooking repertoire for years to come.

Over the years, I have made this dish countless times, tweaking and perfecting the recipe to suit my tastes. I have shared it with friends and family, who have all raved about its deliciousness. This dish has become a symbol of comfort and tradition in my household, a reminder of the simple pleasures of home-cooked meals and the joy of sharing them with loved ones.

To make my Favorite Pork Chops with Sauerkraut, you will need the following ingredients:

- 4 pork chops

- 1 teaspoon of salt

- 1/2 teaspoon of black pepper

- 1/2 teaspoon of paprika

- 1/2 teaspoon of garlic powder

- 1/2 teaspoon of onion powder

- 2 tablespoons of olive oil

- 1 onion, sliced

- 2 cloves of garlic, minced

- 1 can of sauerkraut, drained

- 1/2 cup of chicken broth

To begin, season the pork chops with salt, pepper, paprika, garlic powder, and onion powder. In a large skillet, heat the olive oil over medium-high heat. Add the pork chops and sear them on both sides until they are golden brown, about 3-4 minutes per side.

Remove the pork chops from the skillet and set them aside. In the same skillet, add the sliced onion and minced garlic. Cook until the onions are soft and translucent, about 3-4 minutes. Add the sauerkraut and chicken broth to the skillet, stirring to combine.

Return the pork chops to the skillet, nestling them in the sauerkraut mixture. Cover the skillet and let the pork chops simmer in the sauerkraut mixture for about 10-15 minutes, or until the pork chops are cooked through.

Serve the pork chops with a generous spoonful of sauerkraut on top. I like to serve this dish with mashed potatoes or crusty bread to soak up the flavorful juices. Enjoy!

This recipe holds a special place in my heart, not just because it is delicious, but because it reminds me of the simple joys of cooking and sharing meals with loved ones. I hope that you will enjoy making this dish as much as I have, and that it will become a favorite in your household as well. Happy cooking!