German Pork Chops Potatoes Recipes

PORK AND SAUERKRAUT (GERMAN PORK CHOPS) - WHOLE30, PALEO

Steps:

• Peel and dice the potatoes, apple, and onion, if using. Set them aside.
• Preheat the oven to 350°F (176°C).
• While the oven preheats, pat the pork chops dry with a paper towel and season very lightly with salt and pepper. Heat a large dutch oven on the stovetop over medium-high heat.
• Add the oil. Once the oil is shimmering (about 1 minute), add the pork chops. Brown on each side for about 3 minutes per side. They should easily release once they're ready to be flipped.
• Set the pork chops aside and add the saurkraut to the hot dutch oven. With a wooden spoon, gently scrape the bottom to deglaze it. Add the onion, potatoes and apples and then lay the pork chops on top. Sprinkle the caraway seeds.
• Cover and bake in the oven for one hour. Remove the dutch oven, allow to cool slightly, and serve!

GREEK PORK CHOPS WITH POTATOES

Steps:

• Put a baking sheet in the oven and preheat to 475 degrees F. Toss the potatoes with 2 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper. Spread out on the hot baking sheet and roast, flipping halfway through, until browned and tender, about 25 minutes.
• Meanwhile, make 3 shallow cuts in the fat on the side of the pork chops to prevent curling. Rub the pork with 3/4 teaspoon oregano and season with salt and pepper. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the pork and cook until just cooked through, 2 to 3 minutes per side. Remove to a large plate.
• Add the tomatoes, garlic and remaining 1/4 teaspoon oregano to the skillet. Cook, stirring, until the tomatoes soften, about 2 minutes. Add the wine and cook until mostly dry, 1 to 2 minutes. Add 1/4 cup water and cook, lightly crushing the tomatoes, until slightly thickened, 1 to 2 minutes. Stir in the olives, sugar and any juices from the plate of pork; season with salt and pepper.
• When the potatoes are done, sprinkle with the feta and let soften for a minute. Sprinkle with the dill and gently toss. Divide the potatoes and pork among plates. Spoon the tomato sauce over the pork and drizzle with the remaining 1 tablespoon olive oil.

SLOW COOKER GERMAN-STYLE PORK ROAST WITH SAUERKRAUT AND POTATOES

Steps:

• Place the potatoes, garlic, salt, and pepper in a slow cooker; stir to coat. Season the pork roast with salt and pepper; lay atop the potatoes. Pour the sauerkraut over the roast; sprinkle with caraway seeds.
• Cook in slow cooker on Low 8 to 10 hours.

PORK CHOP AND POTATO CASSEROLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Heat oil in a large skillet over medium high-heat. Place the pork chops in the oil, and sear.
• In a medium bowl, combine the soup and the milk. Arrange the potatoes and onions in a 9x13 inch baking dish. Place the browned chops over the potatoes and onions, then pour the soup mixture over all.
• Bake 30 minutes in the preheated oven. Top with the cheese, and bake for 30 more minutes.

GERMAN PORK CHOPS & POTATOES

Steps:

• Use egg and a tablespoons of water stirred for egg wash in a shallow bowl for dipping pork chops.
• Create special bread crumb mix by taking 1-1.5 cups dry bread crumbs (I use Italian flavor, but any will do) - add salt, pepper, garlic powder (I like Lawry's), parmesan cheese, paprika, and lemon pepper - a few shakes of each to color and season crumbs.
• Dip pork chops in egg wash, then coat with bread crumb mixture, then place in hot frying pan with a tablespoons or two of garlic olive oil and butter mixed for flavor. Fry till just slightly golden on each side, don't worry about how done they are yet, they will get more cooking later.
• Remove pork chops and set to side. Use same frying pan to add sliced onion, and fry with some garlic oil until they turn golden and caramelized. Add sliced potatoes and fry along with onion, seasoning all with salt and pepper as you like.
• Preheat oven to 350 degrees. Add fried onion-potatoes to bottom of 9x12 casserole dish. Place browned breaded pork chops on top of potatoes. Cover all tightly with foil.
• Place dish with pork chop, potato-onion mixture in oven. Bake covered for about 45 minutes Take off foil.
• Can take foil off last few minutes and bake to crisp top a bit, if you like. Pork Chops will be incredibly moist and soft, potatoes will taste sweet and a bit greasy, but in a good way. Flavor from pork chops will have added to potatoes.

GERMAN PORK CHOPS

Steps:

• In a large skillet over medium-high heat, brown pork chops in butter on both sides. Transfer to a greased 13-in. x 9-in. baking dish. , In a bowl, combine the sauerkraut, applesauce, onion, garlic, brown sugar, caraway seeds and cinnamon. Spoon over chops. , Cover and bake at 375° for 45-50 minutes or until meat juices run clear.

GERMAN STYLE PORK CHOPS WITH MUSHROOMS

Steps:

• Coarsely chop onion.
• In a plastic bag, combine the flour, 1/2 tsp thyme and salt and pepper. Shake to mix.
• Add the pork chops and shake lightly to coat. Remove the chops and reserve the excess flour.
• In a large skillet warm oil over med-high and add chops. Cook until well browned(about 7 minutes per side). Remove chops and set aside to a plate (cover loosely with foil to keep warm).
• In same skillet, cook the onion, mushrooms and garlic over med-high heat, stirring for about a minute. Add 1 tbsp of reserved flour and cook until flour is no longer visible (about a minute).
• Stir in beer, chicken broth and remaining 1 tsp of thyme and bring to a boil. Reduce heat to low, add the pork chops then cover and simmer for 8 minutes, turning chops halfway through.
• Uncover skillet and cook for another 2 minutes or until the sauce has thickened slightly and the chops are cooked through.
• Serve with noodles or potatoes.

GERMAN PORK CHOPS AND SAUERKRAUT

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).