Time 1h20m Yield 6 servings. Number Of Ingredients 13 Steps:
In a large bowl, combine the sauerkraut, applesauce, broth, bacon, brown sugar and seasonings; spoon into an ungreased 13x9-in. baking dish. , In a large skillet, brown pork chops in oil; drain. Place chops over the sauerkraut mixture. Sprinkle with paprika. Cover and bake at 350° for 1 to 1-1/4 hours or until a thermometer reads 160°.
Time 1h10m Yield 8 Number Of Ingredients 6 Steps:
Preheat oven to 350 degrees F (175 degrees C). Heat a large nonstick skillet over medium-high heat, and brown the pork chops on both sides, about 5 minutes per side. Place the chops into a 9x13-inch baking dish. Mix the sauerkraut, apple, onion, brown sugar, and caraway seeds in a bowl until well combined, and spread the sauerkraut mixture over the pork chops. Cover the dish with aluminum foil. Bake in the preheated oven until the pork is no longer pink inside, about 45 minutes. An instant-read thermometer inserted into the center of a chop should read 145 degrees F (63 degrees C).
Time 40m Yield 3-4 serving(s) Number Of Ingredients 5 Steps:
Season the pork chops with salt and pepper. Heat a skillet and oil lightly. Brown chops on both sides, and remove them from skillet. In remaining oil and residue, saute the onion and apple, till they begin to color. Add the white wine or rum to the skillet. Add the sauerkraut with about half of its liquid to your pan. Combine well with onion-apple mixture. Add the chops back to the pan, atop the sauerkraut mixture. Cover and simmer for approximately 20 minutes. Remove cover and cook off any remaining liquid, moving chops to the bottom of the pan for final browning on both sides. When all the liquid is gone, the dish is ready to serve.
Time 55m Yield 4 servings. Number Of Ingredients 10 Steps:
In a skillet, brown pork chops in oil. Stir in the onion, broth, caraway seeds, pepper and celery seed. Cover and cook over medium heat for 30 minutes or until tender. Add sauerkraut and apple. , Cover and cook 10-15 minutes or until heated through. Before serving, sprinkle with bacon if desired.
Time 45m Yield 4 Number Of Ingredients 8 Steps:
Heat oil in a large skillet over medium heat. Brown chops on all sides and remove from pan. Add the garlic, onion, sauerkraut, caraway seed, apple juice, and salt and pepper to taste to the hot skillet. Saute for 3 to 4 minutes. Lay browned pork chops on top of sauerkraut mixture, cover, reduce heat to low and cook for 20 minutes, stirring occasionally.
Time 35m Yield 4 Number Of Ingredients 7 Steps:
In 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium heat. Sprinkle pork with 1/2 teaspoon of the salt and the pepper; cook pork in oil 5 to 8 minutes, turning once, until brown. Remove pork from skillet; cover to keep warm. In same skillet, heat remaining tablespoon oil. Sprinkle potatoes with remaining 1/2 teaspoon salt; cook potatoes in oil 7 to 10 minutes, stirring occasionally, until just starting to brown. Add pork. Stir in sauerkraut and parsley. Cover; cook 7 to 10 minutes or until pork is no longer pink in center and potatoes are tender. Serve pork over sauerkraut.
Time 15m Yield 4 servings Number Of Ingredients 11 Steps:
Combine the paprika, coriander, 1 teaspoon salt and black pepper to taste in a small bowl. Season both sides of the pork with this spice mixture. Add the oil to the preheated skillet. Add the pork in a single layer in the pan. Cook, without moving, until lightly golden brown, about 1 minute. Flip the meat and scoot to the outer edges of the pan. To the open space in the middle, add the onions and a pinch of salt. Cook for 2 minutes, stirring the onions occasionally. Add the sauerkraut and continue cooking until the onions have softened and the sauerkraut turns golden brown, about 1 1/2 minutes. Add the beer and deglaze the pan, scraping with a wooden spoon to get up the browned bits on the bottom of the pan. Cook until the sauce reduces slightly, about 30 seconds. Remove from the heat and stir in the parsley. Serve the pork chops topped with the sauerkraut mixture, any accumulated juices and mustard.
Time 1h35m Yield 6 Number Of Ingredients 7 Steps:
Heat oven to 350°F. In ungreased 2-quart casserole or 11x7-inch glass baking dish, mix sauerkraut, carrots, onion, water and barley. Place pork chops on sauerkraut mixture. Spoon barbecue sauce on top of chops. Cover and bake 1 1/4 to 1 1/2 hours or until pork is no longer pink in center.
Yield Serves 2 Number Of Ingredients 8 Steps:
In a heavy saucepan cook the bacon over moderate heat, stirring, until it is crisp, add the onion, and the caraway seeds, and cook the mixture, stirring, until the onion is golden. Add the sauerkraut and the apple juice and simmer the mixture, covered, for 20 minutes. While the sauerkraut mixture is the simmering, sprinkle both sides of the chops with salt, let the chops stand between layers of paper towel for 10 minutes, and season them with pepper. In a heavy skillet heat the oil over moderately high heat until it is hot but not smoking and in it sauté the chops for 5 to 6 minutes on each side, or until they are just cooked through. Stir 1 tablespoon of the dill into the sauerkraut mixture and transfer the mixture to a heated platter. Top the sauerkraut mixture with the chops and sprinkle the chops with the remaining 1 tablespoon dill.
Time 55m Yield 6 serving(s) Number Of Ingredients 10 Steps:
In a large heavy skillet heat oil to medium high and brown the chops on both sides. Remove from pan. To the pan add the onions and garlic. Reduce heat to medium and cook onions until translucent. Season with salt and pepper. Add the bay leaf and the drained sauerkraut. Arrange chops on top. Pour the stock over top, bring to a slow boil and cook for 15 minutes. Peel, core and dice the apple. Add to the pan with the cumin seeds and stir well, simmering for another 15 minutes. Test for doneness. Remove bay leaf and serve.
More about “sauerkraut and pork chops recipes”
Time 40m Yield 4 servings Number Of Ingredients 8 Steps:
In a heavy skillet, fry the bacon until golden. Remove and drain on paper towels. Brown the chops in the bacon fat and add the onion, the sauerkraut, the bacon, caraway seeds and pepper. Cover the chops well with the sauerkraut. Add the beer, bring to boil, turn down heat and simmer gently for 25 minutes, or until the pork chops are cooked.
