Recipe by duonyte
I have been making this recipe for more years than I care to admit to. It's simple to put together and very flavorful. I usually serve with boiled potatoes.
Top Review by Annacia
This was a real hit with us. We have sauerkraut seldom but we do enjoy it. I used a wine sauerkraut with it's liquid and no beer. Also the idea of boiled bacon didn't appeal to me so I topped the dish with it and then put it in the oven @ 400 for about 45 mins. this is one fine Fall dinner.
- 4 pork chops, 1-inch thick
- 2 tablespoons butter or 2 tablespoons lard
- 4 slices thick-cut bacon
- 2 lbs sauerkraut or 3 lbs sauerkraut
- 1 large onion, sliced
- 1 garlic clove, minced
- salt, to taste
- fresh ground black pepper
- 3 cups beer
Directions See How It's Made
- Melt the butter or lard in a skillet and quickly brown the pork chops on both sides. Place on platter and set aside.
- Arrange the bacon in the bottom of a large dutch oven or braising pan.
- Rinse the sauerkraut in a colander and squeeze out as much water as you can. (You can skip this step if you like a stronger flavor). Place half of it on top of the bacon.
- Place the sliced onions over the sauerkraut and sprinkle with 1 tsp freshly ground black pepper.
- Arrange the pork chops on top of the onions, and pour in any collected juices.Sprinkle with salt, pepper and the garlic.
- Add the rest of the sauerkraut, sprinkle with pepper and pour over as much beer as you need to cover.
- Bring to a boil, reduce to a simmer and cook one hour. The pot should never get completely dry.
- Note: I find 2 lbs sauerkraut to be enough, but if you have hearty eaters, you might want the larger quantity. I do not add additional salt.