Smoked Pork Chops In Sauerkraut Recipes

Steps:

• Mix the potatoes and the kraut.
• Place half the sauerkraut/potato mixture in a Pyrex pie plate.
• Spread 1 1/2 tbsp of mustard over the sauerkraut.
• Place the chops on the sauerkraut.
• Spread remaining mustard on the chops.
• Cover with remaining sauerkraut/potato mixture.
• Season with salt & pepper.
• Put the pat of butter on top.
• Seal with foil and bake in a 350°F oven for 45 minutes to an hour.
• I like uncover the chops for the last 15 minutes or so to lightly brown the potato topping.

Steps:

• Pierce the casings of knockwurst and arrange in medium skillet. Add 1 inch of water, bring to a simmer and warm wursts through. Remove from the pan. Drain the skillet and add butter. Melt butter over medium heat. Cut each knockwurst into 1/3 and add back to the pan to crisp casings. Add sauerkraut to the pan, sprinkle in caraway, add bay leaf and peppercorns. Pour the beer into the skillet. When the beer comes to a bubble reduce heat to simmer.
• Heat a second skillet over medium high. Add oil, 1 turn of the pan and add chopped bacon. When the bacon renders its fat, add onions and saute 3 to 5 minutes, then add sliced apples and saute mixture another 2 or 3 minutes. Add smoked chops to the pan and caramelize meat on both sides, 2 or 3 minutes. Remove chops to a plate and loosely cover with foil. Pour the beer into the pan and reduce heat to a simmer.
• When you are ready to serve, cut several slices of pumpernickel in half down the middle. Place a bowl of spicy mustard alongside the pumpernickel bread for passing at the table.
• Place 2 or 3 chunks of the knockwurst on each dinner plate on a bed of spiced sauerkraut. Serve 3 pieces of smoked pork chops topped with bacon, apples and onions. Place deli style large dill or half sour pickles, German cheeses and pretzels out for an evening of uber snacking!

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.

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:

• Preheat oven to 325°F.
• In a 1 quart size casserole put the kraut on the bottom, then the potato slices, next the carrots, tomato & onions. Pour in the tomato juice.
• Place the chop(s) on top.
• Spread the mustard on the chop(s) and cover with the applesauce.
• Cover tightly and bake in 325°F oven for 2 1/2 hours.
• Enjoy I hope.

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:

• 1. In large, heavy skillet over medium heat, cook bacon, apples and onion together until onion is softened. 2. Add sauerkraut, cumin, juniper berries, wine and water. Cook uncovered for 10 minutes. 3. Add chops, cover, and simmer for 1 hour.

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:

• 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 325°. In a large skillet, cook chops in oil over medium heat 2-3 minutes on each side or until lightly browned; drain. , Transfer to a greased 13x9-in. baking dish. Top with sweet potatoes. Combine brown sugar and pepper; sprinkle over sweet potatoes. Top with apples; drizzle with apple juice. , Cover and bake 30 minutes. Uncover; bake 10-15 minutes longer or until meat is tender.

Steps:

• Place a piece of foil in a baking dish large enough to hold the chop and other ingredients. The foil must be large enough to seal over the top of the chop
• Place half the apple sauce in the bottom of the dish.
• Add half of the sauerkraut.
• Add half the potato slices.
• Season with pepper.
• Coat one side of the chop with half the mustard and lay it, mustard side down on the potato slices.
• Coat the top side of the chop with remaining mustard.
• Add remaining applesauce, then kraut and top with remaining potato slices.
• Seal the foil over the top.
• Bake in 350° oven for 45 minutes.
• If you wish open the foil to brown the taters for the last 15 minutes.