Sausages And Pork Chops Baked With Fruited Sauerkraut Recipes

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:

• Preheat the oven to 350°F. Coat a 9 x 13-inch casserole dish with cooking spray.
• Line the bottom of the casserole dish with bacon. Scatter the sauerkraut over the bacon. Season the pork chops with salt and pepper, then lay them on top. Layer the potato and onion slices over the pork, then scatter the tomatoes over the top. Bake the casserole for 2 hours or until the potatoes are tender.
• That German Family Sauerkraut
• Pack the cabbage into sterilized quart jars. Add 1 teaspoon of pickling salt to each jar and cover with water. Place the lid and bands on the jars and close as tightly as you can by hand. You might want to place your jars on a baking sheet or in a shallow dish, because during the fermenting process the lids will loosen and juice will run down the sides of the jars. This is why you don't seal them completely airtight as you do when you are canning. Store in a dry dark place to ferment for 3 weeks. Crystal's family stored theirs in their basement, which added to the fun (it was so scary down there!). If you do not have a basement, use a pantry or cover them with a towel.

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 a large skillet or electric frying pan, cook bacon until it just begins to brown. Pour off fat, then add onion. Saute until onion is transparent.
• Stir in sauerkraut, carrots, brown sugar, chicken broth and wine.
• Tie up spices and herbs in a small bag of cheesecloth. Bury in the center of the sauerkraut mixture. Cover and simmer 10 minutes.
• Diagonally score 1 side of each bratwurst. In a separate skillet brown the bratwurst and pork chops.
• After the sauerkraut mixture has simmered 10 minutes, add potatoes, working them down into the mixture. Top with browned bratwurst and pork chops. Cover and simmer 15 minutes.
• Add smoked sausages. Simmer, covered another 15 minutes.
• Remove pouch of seasonings before serving.

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:

• Place sauerkraut in large bowl. Fill bowl with enough cold water to cover; soak 30 minutes. Drain.
• Preheat oven to 350°F. Cook bacon in heavy large Dutch oven over medium-high heat until brown and almost crisp, about 5 minutes. Using slotted spoon, transfer bacon to paper towels. Add pork chops to Dutch oven; cook over medium-high heat until golden, about 6 minutes per side. Transfer to plate. Add sausages to Dutch oven; stir until golden, about 3 minutes. Transfer to plate with pork chops. Reduce heat to medium. Add onions and carrots to Dutch oven and sauté until tender, about 8 minutes.
• Add broth, wine, sauerkraut, and bacon to Dutch oven; stir to blend. Cover and bake 45 minutes.
• Mix apricots and prunes into sauerkraut. Arrange pork chops and sausages over sauerkraut. Cover Dutch oven; bake until chops are cooked through and most of liquid is absorbed, about 30 minutes. Serve hot, passing mustards separately.