Prep 2 hrs
Cook 20 mins
(PORK CHOPS WITH BRATWURST AND POTATOES) We make this every year for Oktoberfest. We absolutely love it and my Father in Law who served in WWII in Germany says "Das Gut, ver gut!!"
- 1 tablespoon caraway seed (needs more)
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 6 center-cut pork loin chops (half inch thick)
- 1⁄2 cup flour
- 2 tablespoons lard (oil works fine)
- 1⁄2 lb bratwurst (cut to 1/4 inch rounds or whole)
- 1 cup onion, coarsely chopped (optional)
- 1⁄2 cup carrot (grated, (or more)
- 1⁄2 cup celery, chopped (optional)
- 4 small sweet gherkins (finely chopped)
- 3 -4 cups chicken stock (2-3 cans)
- 4 large potatoes (peeled, thick sliced)
- 1 (28 ounce) can tomatoes (chopped or ready to eat, drained)
- Take a sip of German beer then combine the caraway seeds, salt and pepper, and press the mixture firmly into both sides of the pork chops while singing "Edelweiss".
- Dip the chops in flour, then lightly shake off excess in a Polka like movement.
- In a large based pot, heat oil over med. high heat, then take a sip of German beer. Brown chops about 10 minutes on each side. Transfer chops to plate and add bratwurst, onions, carrots, celery, and gherkins to the fat remaining in the pot.
- Take a larger sip of German beer. Cook over moderate heat, stirring frequently for 10 minutes. Polka over to the chops and return them to the pot, and pour in stock. The stock should come to the top of the chops without covering them. Take a sip of German beer.
- Arrange potato slices evenly over the chops, covering them completely and scatter the tomatoes over them, being careful after all that German beer to aim in the general direction of the pot.
- Bring to a boil over high heat, reduce heat to low, cover and simmer undisturbed for about 45 minutes or until potatoes and chops show no resistance when pierced with the tip of a sharp knife. (Germans don't like resistance) or until you have danced to 7 choruses of "Roll out the barrel".
- Serve directly from pot , but use forks, as its pretty hot. Serve with warm sauerkraut (buy only in glass jars, even Himmler wouldn't have bought canned! -- Hitler maybe, but never Himmler) And rye bread und lots of GERMAN BEER!
Your Father In Law is right - it is Gut! While it's cooking, the flavors let you know you're about to have that wonderful German food experience. The caraway, Gherkins and seasoning in the brats combine to give an unmistable and wonderful flavor. Cooking the potatoes in a layer on top helps them keep their shape, but still absorb the flavor. Loved the idea of the tomatoes, too - I used fresh garden tomato slices. We also had dark brown bread to soak up the juices. My husband, a meat and potatoes man, absolutely loved it. Made for PAC Fall 2009.