Pork Chop Sauerkraut Simmer |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Two foods we love at our house are pork and sauerkraut and this recipe combines the two for a delicious stove top casserole. Serve with boiled potatoes. Ingredients:
2 cups sauerkraut |
1 1/4 lbs pork shoulder chops |
1/2 teaspoon salt |
1/2 teaspoon ground black pepper |
2 tablespoons vegetable oil |
1 apple, cored and thinly sliced (you may leave the peel on if desired) |
2 garlic cloves, minced |
1 onion, thinly sliced |
1/2 teaspoon dried thyme |
1/2 teaspoon caraway seed |
1/2 cup apple juice |
2 tablespoons fresh parsley, minced |
Directions:
1. In a sieve, rinse the sauerkraut.
2. Drain and set aside.
3. Season the chops with salt and pepper.
4. In a large, shallow Dutch oven, heat the oil over medium-high heat and brown the chops about 8 minutes.
5. Drain off the fat.
6. Arrange the apple, garlic, onion, thyme, caraway seeds and sauerkraut evenly over the pork.
7. Pour the apple juice over the top and bring to a boil.
8. Reduce the heat to medium-low, cover and simmer until the pork is fall apart tender, about 30 minutes.
9. Sprinkle with parsley.
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