Pork Chops With Sausage and Potatoes

Recipe by Sackville


  • 1
    tablespoon caraway seed
  • 12
    teaspoon salt
  • 6
    pork chops, 1/2 inch thick
  • 12
    cup flour
  • 2
    tablespoons butter
  • 12
    lb knockwurst, sliced (or other sausage)
  • 1
    cup coarsely chopped onion
  • 12
    cup coarsely chopped scraped carrot
  • 12
    cup coarsely chopped celery
  • 3
    small gherkins, drained and chopped
  • 1
    cup chicken stock
  • 1 12
    lbs boiling potatoes, peeled and sliced 1/8 inch thick
  • 6
    medium tomatoes, peeled, seeded and chopped


  • Mix the caraway, salt and pepper and press the mixture onto both sides of the chops.
  • Dip in flour, then shake off the extra.
  • In a heavy frying pan, melt the butter over a high heat and brown the chops on both sides.
  • Transfer the meat to a plate and add the sliced sausage, onions, carrots, celery and gherkins.
  • Cook over a medium heat for 5 minutes, stirring constantly.
  • Return the chops to the pan and pour in the stock, which should come just to the top of the chops without covering them.
  • Arrange the potato slices evenly over the chopps, covering them completely, and scatter over the tomatoes.
  • Bring to a boil, reduce the heat to low and cover the skillet.
  • Simmer undisturbed for 45 minutes or until the potatoes and chops are cooked.
  • Serve directly from the pan.