Pork Chops and Sauerkraut

Sometimes you need a quick, easy meal.  This is it.  We like sauerkraut.  We like cabbage.  We like pork chops.  Why not combine them.  

My mom make this all the time while I was growing up.  She made it on top of the stove, though, in a frying pan and didn't add the extra cabbage.  I like it baked in the oven - mostly because I don't have to stand over it as long.  I also add extra fresh cabbage.  The kraut gives the cabbage the "sour" flavor, but it has a crunch and more texture.


Pork Chops and Sauerkraut

pork chops (as many as you need for your family) - I like thick cut with the bone because they stay moist and tender
1 can sauerkraut - large if you have a big family
1/4 - 1/2 head of cabbage - rough chopped
seasoned salt
1 Tablespoon oil (I used olive)

Heat oven to 350 degrees.

Mix the raw cabbage and sauerkraut (undrained) in the bottom of a baking dish.

Heat a skillet over medium high heat on the stove.  Add oil.

Season (both sides) your pork chops with the seasoned salt.  If you don't have/like seasoned salt, just use salt and pepper or whatever seasoning you want.

Brown the chops in the hot skillet, about 1-2 minutes per side.

Place the browned chops on top of the cabbage and push them down a little.

Bake, uncovered, at 350 for about 30 minutes, or until the chops are done.

That's it.

No comments:

Post a Comment