Pork Chops N Kraut Recipes

Steps:

• Sprinkle both sides of pork chops with salt and pepper. In a large nonstick skillet coated with cooking spray, cook three chops in 1 teaspoon oil for 2-3 minutes on each side or until browned; drain. Repeat with remaining chops and 1 teaspoon oil. , Place pork chops in a 13-in. x 9-in. baking dish coated with cooking spray; set aside. In the same skillet, cook onion in remaining oil until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, sauerkraut, brown sugar and caraway seeds. Cook and stir until mixture comes to a boil. , Carefully pour over chops. Cover and bake at 350° for 20-25 minutes or until a thermometer reads 160°.

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.

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).

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a casserole dish.
• Rub pork chops with salt and pepper on both sides. Heat oil in a skillet over medium-high heat and pan-fry pork chops on both sides until browned, 5 to 7 minutes per side. Place browned pork chops into the prepared casserole dish.
• Combine sauerkraut, apple, onion, brown sugar, and caraway seeds in a bowl; cover pork chops with the mixture. Cover dish with aluminum foil.
• Bake pork chops in the preheated oven until no longer pink in the center, about 45 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

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.

Steps:

• In a Dutch oven, cook ribs and onion in oil until ribs are browned and onion is tender. Remove from the heat. Combine remaining ingredients and pour over ribs. , Cover and bake at 350° until ribs are tender, 1-1/2 to 2 hours.

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.

Steps:

• In a pressure cooker, cook pork chops in oil until lightly browned on each side; drain. Remove chops; sprinkle with salt and pepper. Add sauerkraut to cooker; sprinkle with brown sugar. place pork chops and potatoes over sauerkraut; add water., Close cover securely; place pressure regulator on vent pipe. Bring cooker to full pressure over high heat. Reduce heat to medium and cook for 15 minutes. (Pressure regulator should maintain a slow steady rocking motion or release of steam; adjust heat if needed.) Remove from the heat. Immediately cool according to manufacturer's directions until pressure is completely reduced.

Steps:

• Place the chops in the bottom the slow cooker and pour the sauerkraut over the top. Cook on low for 8 to 9 hours or on high for 4 to 5 hours.

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.