Sauerkraut Smothered With Pork Chops And Sausage Recipes

PORK CHOPS AND SAUERKRAUT

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.

SLOW-COOKER PORK, SAUERKRAUT AND KIELBASA

Steps:

• Spray 5-quart slow cooker with cooking spray.
• In slow cooker, place potatoes, 1/2 teaspoon of the thyme, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Toss to coat.
• Season ribs with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. In 12-inch skillet, heat oil over medium-high heat; cook ribs in oil, turning occasionally, until browned. Transfer to large bowl.
• Add onion to skillet with drippings, stirring 5 to 6 minutes, until lightly browned. Transfer to slow cooker. Add broth to skillet; heat to boiling, scraping up any brown bits on bottom of skillet. Add to slow cooker.
• Add kielbasa and mustard to pork in bowl. Toss to coat.
• Arrange pork and kielbasa on top of onions in slow cooker.
• Spread sauerkraut over meat. Sprinkle remaining 1 teaspoon thyme over sauerkraut.
• Cover; cook on Low heat setting 6 to 8 hours or until ribs and potatoes are tender.

PORK CHOPS WITH BEER SAUERKRAUT

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.

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).

PORK CHOPS WITH SAUERKRAUT

Steps:

• In a large skillet over medium heat, brown pork chops in oil for 3-4 minutes on each side; drain. In a 5-qt. slow cooker, combine the sauerkraut and brown sugar. Top with the pork chops, green pepper and onion. , Cover and cook on low for 3 to 4 hours or until meat is tender. Serve with a slotted spoon.

SMOTHERED PORK CHOPS AND SAUSAGE

Steps:

• Mix ingredients for seasoning mix together in a small bowl and sprinkle generously on both sides of pork chops.
• (Save the extra seasoning mix to add to the sauce later if you think it needs more seasoning--I tossed it out, and then wished I had a little bit more to make it a little spicier).
• Heat the oil in a Dutch oven or large pot over medium-high heat.
• Add the pork chops, a few at a time and cook them until they are lightly browned on both sides (about 2 minutes per side).
• Remove the pork chops to a platter and set aside.
• Reduce the heat to medium.
• Add the flour and stir constantly until the roux is the color of peanut butter, about 4 minutes.
• Add the onions, salt, and pepper.
• Cook, stirring, until the onions are slightly soft, about 5 minutes.
• Add the garlic, bay leaves, chicken broth and water.
• Bring to a boil.
• Return the pork chops to the pot.
• Reduce the heat to medium-low, cover and simmer for 45 minutes.
• Add the smoked sausage and the potatoes.
• Bring to a boil, and then reduce the heat to medium-low and cook, uncovered, stirring occasionally, for 30 minutes.
• Serve with either steamed white rice or rice pilaf.

GREAT GRANDMA'S PORK AND SAUERKRAUT

Steps:

• Heat oil in a large skillet over medium heat. Add pork and brown. Add can of sauerkraut with liquids, then add apple. Stir until all are simmering, then lower heat and cover. Let simmer for 1 hour or until pork is cooked through and tender.