Pork Chops With Sausage and Potatoes |
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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 6 |
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A German recipe from the Time Life collection, a long time favourite of ours, circa 1969. Instead of fresh tomatoes, you can also use 2 cups canned tomatoes, drained. Ingredients:
1 tablespoon caraway seed |
1/2 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
6 pork chops, 1/2 inch thick |
1/2 cup flour |
2 tablespoons butter |
1/2 lb knockwurst, sliced (or other sausage) |
1 cup coarsely chopped onion |
1/2 cup coarsely chopped scraped carrot |
1/2 cup coarsely chopped celery |
3 small gherkins, drained and chopped |
1 cup chicken stock |
1 1/2 lbs boiling potatoes, peeled and sliced 1/8 inch thick |
6 medium tomatoes, peeled, seeded and chopped |
Directions:
1. Mix the caraway, salt and pepper and press the mixture onto both sides of the chops.
2. Dip in flour, then shake off the extra.
3. In a heavy frying pan, melt the butter over a high heat and brown the chops on both sides.
4. Transfer the meat to a plate and add the sliced sausage, onions, carrots, celery and gherkins.
5. Cook over a medium heat for 5 minutes, stirring constantly.
6. Return the chops to the pan and pour in the stock, which should come just to the top of the chops without covering them.
7. Arrange the potato slices evenly over the chopps, covering them completely, and scatter over the tomatoes.
8. Bring to a boil, reduce the heat to low and cover the skillet.
9. Simmer undisturbed for 45 minutes or until the potatoes and chops are cooked.
10. Serve directly from the pan.
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