Pork Chops With Sauerkraut and Apple
This is a great recipe for people who think they don't like sauerkraut, as it's very mild and sweet prepared this way. I never would have thought of using wine in a sauerkraut dish, but it's great. Source lost in the mists of time.
- Ready In:
- 4 pork chops
- olive oil or butter
- 1 lb sauerkraut, rinsed with fresh water and drained
- 1 large tart apple, peeled, cored and diced
- 1 medium onion, chopped
- 1 cup riesling wine
- Salt and pepper the chops and brown them in hot oil or butter, about 3 minutes per side. Set aside.
- Add the apple and onions to the same skillet and cook for about 5 minutes, until the onion starts to look golden.
- Add the wine and stir, scraping up all the browned bits, and cook for an additional 3 minutes.
- Stir in the sauerkraut, and place the chops on top, including any juices that have collected. Cover the skillet, lower the heat and cook until the chops are done, about 7 minutes, depending on thickness. Do not overcook.
- Note1: I've also made this successfully with chardonnay, but riesling is the best.
- Note2: Sauerkraut packed in plastic bags and sold in the refrigerator case tastes much better than the canned.
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We used 4 boneless chops, it was the right amount of sauerkraut. Following the recipe to the letter the chops didn't dry out, served with a baked potato and the peppered and sea salted steambag Birdseye brussel sprouts. Not a difficult meal to prepare and very tasty! total cook time about one hour start to finish.