Recipe by gailanng
I know, I know...it's hard to believe any recipe with sauerkraut could even be beyond a two star recipe. All I can say is that in its category, this recipe can give any sauerkraut recipe a run for its money. It originally showed up in the 80's and I have to give credit to Marseille Bienvenue, a local cooking columnist and legend. Potatoes that have been slightly precooked may be added, and using one whole pound of sausage is my personal preference.
Top Review by teresas
Delicious! The only thing I added was a touch of brown sugar to cut the sourness of the sauerkraut. That's what the Germans do. We loved this. I also added the potatoes. Very easy to prepare. Thanks for posting. :)
- 6 pork chops, seasoned
- 1⁄2 lb smoked sausage, sliced
- 1 cup onion, chopped
- 1 -2 garlic clove, minced
- 32 ounces sauerkraut
- 1 teaspoon caraway seed
- 1 cup dry white wine (can substitute water or apple juice)
- 1 cup beef broth
- potato, quartered (precooked, but slightly firm)
Directions See How It's Made
- Brown pork chops in a large skillet; set aside.
- In same skillet, brown smoked sausage and onion; add garlic.
- Place sauerkraut in a colander; rinse and drain well, squeezing out excess moisture.
- Add sauerkraut to sausage and onion.
- Stir in caraway seed, wine and broth.
- Cook and stir, uncovered, for 10 minutes.
- Transfer sauerkraut mixture to a large baking dish.
- Arrange browned chops on top; add the optional potatoes, if desired.
- Cover tightly with foil.
- Bake in a preheated 350 degree Fahrenheit oven for 1 hour.