Savory Pork Chops and Sauerkraut
This pork chop and sauerkraut dish is so easy, yet so good—the flavor is simply incredible! Browned pork chops are simmered in sauerkraut seasoned with a little butter (practically every chef's secret), brown sugar and dry onion soup mix.
8 to 10 (5-ounce) boneless pork chops, 3/4-inch thick
2 tablespoons butter
1 (32-ounce) package refrigerated sauerkraut
2 tablespoons brown sugar, firmly packed
1 (1.5-ounce) package dry onion soup mix
Freshly ground pepper to taste
- Over medium heat, heat a large frying pan until hot. Brown pork chops on both sides. Remove from pan, set aside.
- Melt butter in pan, add sauerkraut, brown sugar, soup mix and pepper, mixing well. Return pork chops to pan and any juices that may have accumulated, distributing the sauerkraut mixture over and around the chops.
- Cover and simmer for 1 to 1 1/2 hours, or until pork chops are tender.
Makes 8 servings.
Variation: Add 6 to 8 red or white new potatoes, skins on but center pared, to frying pan the last 1/2 hour of cooking.
Tip: This dish goes wonderfully with Spatzle.