Bored Cook In The Kitchen

Tried and true recipes, new twists on old favorites, and new dishes to expand my family's palate.

Tag Archives: pork chops

Pork Chops & Sauerkraut

Let me apologize now for the horrible photo of this dish.  There are several reasons why this photo is so horrible:

  1. I took this photo after the sun set under my normal kitchen lights, but aside from that…
  2. I don’t take fantastic photos anyway, so really, the lighting is not the issue.
  3. I don’t have a fancy camera because I wouldn’t know how to use it if I did.
  4. Is there a way to take a photo of pork chops and sauerkraut that looks beautiful?  (Don’t answer that since I already know there is, but I am not the one to do it.)

All of that aside, if you can get past the ugliness of this photo, it really is a perfect fall comfort dish to warm your belly and your soul.  Especially if you love sauerkraut like I do.

My eight year old son loves sauerkraut.  This is the same child who loves fish, venison, clams on the half shell and cabbage.  This is also the same child who won’t come near homemade macaroni and cheese and refuses to eat it unless it comes out of a box.  I have gotten to the point that I don’t even try to figure out his likes and dislikes anymore.   

Sauerkraut is one of those things that people either tend to love or hate.  If you are not overly fond of sauerkraut, don’t let that deter you from trying this dish.  The sauerkraut turns mild and sweet and really adds a load of flavor and tenderness to the pork chops.  Plus it’s all made in one pot and cooks slow and low making for an easy meal you can start earlier in the day.

Let’s get to making it!

PORK CHOPS & SAUERKRAUT:

Serves 4

  • 4 Large bone-in pork chops about 1″ to 1 1/2″ thick
  • 1 – 27 oz. Can of sauerkraut
  • 1 Medium onion, chopped
  • 1/2 Cup Apple Juice
  • 2 tbsp. Canola Oil
  • 2 tbsp. Brown sugar
  • Salt, Pepper, Garlic Powder & Celery Salt for seasoning

Preheat the oven to 275 degrees.

In a large dutch oven, add the canola oil and allow to heat.

Season both sides of the chops with the salt, pepper, garlic powder and celery salt going easy with the added salt as the sauerkraut is salty itself.

Once seasoned, add the pork chops to the dutch oven in batches of two and brown on both sides until a deep golden brown.

Once browned, remove the chops to a plate and dump in your chopped onion.  Allow the onion to sauté and carmelize.

Drain the sauerkraut well and save the liquid in a small mixing bowl.  Add the drained sauerkraut to the dutch oven with the onions and allow to carmelize, turning every few minutes.

Add the apple juice and brown sugar to the mixing bowl with the liquid from the sauerkraut and stir well. 

Remove the sauerkraut and onions from the dutch oven and add them to the bowl with the sauerkraut liquid, apple juice and brown sugar. 

Place the pork chops into the bottom of the dutch oven.  Pour the sauerkraut and all the liquid on top of the chops and spread out to evenly cover.  Cover the pot and place it in the oven on the middle rack.  Allow to cook for 1 1/2 to 2 hours.   The chops will be tender and ready to fall off the bone, and the sauerkraut will have become sweet and tender.

Serve immediately.  Enjoy!

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Potted Pork Chops

 

This is another dish I grew up with, and yet another dish that as a child I could not appreciate.  Which of course means that now as an adult, I love this dish!

It’s simple, filling, and very full of flavor.  It’s also something different to do with pork chops.  Does anyone else find it hard to find new ways of cooking them?  I have a few recipes for them that I like to use, but I just never seem to find too many new and exciting ways to make them. 

But here is one way.

POTTED PORK CHOPS:

Serves 6

  • 6 Thin Cut Bone-In Pork Chops
  • 1 Large Red Bell Pepper seeded and sliced
  • 1 Medium Yellow Onion sliced thick
  • 1 Clove of Garlic, minced
  • 1 Tbsp. Olive Oil (I use light tasting)
  • 1 14.5 oz. Can Low-Sodium Beef Broth
  • 1 tsp. Seasoned Salt
  • Freshly Ground Black Pepper, to taste

Begin by seasoning your pork chops with the seasoned salt and black pepper on both sides.

In a large dutch oven set on medium, heat up the olive oil.  Place three pork chops in and allow them to brown, very well on one side.  Then flip them over and do the same on the other side.  You want to get these nice and browned with a deep crust on the outside of them.  These are perfect:

Remove the first set of browned chops to a plate and keep warm.  Brown the remaining three chops and remove those to a warm plate.

Take your sliced onion and pepper and throw them into the pot and sauté them for a bit just to give them some color. 

Once they have some color, remove them to a separate bowl.  In the bottom of that pot you are going to have some delicious flavor.  To this you will add the beef broth.  Set it to a low simmer and using a whisk, scrape up all that goodness off the bottom of the pot. 

Add the pork chops back to the pot, place the onions and peppers on the top, and cover your pot.  Keeping it on a low simmer, allow these to cook for about 20 to 30 minutes. 

Remove the chops and the peppers and onions to a serving platter.  Set the burner to medium and reduce the sauce by half.  Pour this over the chops and serve.  I like this with rice or egg noodles, but since we are on a potato fest I’ll be serving these with roasted potatoes.  (Recipe to follow)

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