Pork Chops and Sauerkraut |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 2 |
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My mother made this dish years ago, when she was a young girl living in Germany. Later on, she continued to make it for our family. Today when I cook it, the wonderful aroma of sauerkraut fills the house, bringing back many warm memories for me. Mother usually served plain boiled potatoes with this dish, but for a special treat she'd serve steamed dumplings. Ingredients:
4 bone-in pork loin chops (3/4 inch thick) |
2 tablespoons canola oil |
1 cup chopped onion |
1/4 teaspoon pepper |
1 can (14-1/2 ounces) chicken broth |
1/2 teaspoon caraway seeds |
1/4 teaspoon celery seed |
1 can (16 ounces) sauerkraut, rinsed and well drained |
1 red apple, chopped |
4 bacon strips, cooked and crumbled, optional |
Directions:
1. In a skillet, brown pork chops in oil; drain. Stir in the onion, pepper, broth, caraway seeds and celery seed. Cover and cook over medium heat for 45-50 minutes. Add sauerkraut and apple.
2. Cover and simmer 10-15 minutes or until heated through. Before serving, sprinkle with bacon if desired. Yield: 2-4 servings.
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