Pork Chops With Sauerkraut and Apple |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is a great recipe for people who think they don't like sauerkraut, as it's very mild and sweet prepared this way. I never would have thought of using wine in a sauerkraut dish, but it's great. Source lost in the mists of time. Ingredients:
4 pork chops |
olive oil or butter |
1 lb sauerkraut, rinsed with fresh water and drained |
1 large tart apple, peeled, cored and diced |
1 medium onion, chopped |
1 cup riesling wine |
Directions:
1. Salt and pepper the chops and brown them in hot oil or butter, about 3 minutes per side. Set aside.
2. Add the apple and onions to the same skillet and cook for about 5 minutes, until the onion starts to look golden.
3. Add the wine and stir, scraping up all the browned bits, and cook for an additional 3 minutes.
4. Stir in the sauerkraut, and place the chops on top, including any juices that have collected. Cover the skillet, lower the heat and cook until the chops are done, about 7 minutes, depending on thickness. Do not overcook.
5. Note1: I've also made this successfully with chardonnay, but riesling is the best.
6. Note2: Sauerkraut packed in plastic bags and sold in the refrigerator case tastes much better than the canned.
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