Another quick, easy, favorite dish. If you haven't caught the theme of a lot of the recipes we post, let me help you. Simple, easy, delicious.
We have raised 3 children separated in age by all of 3 1/2 years. Nothing too earth shattering until you throw in 2 full time jobs and 2 part time jobs. Years with my wife going to school full time. Followed by her working full time while getting her masters. Layer over top of that kids activities ranging from hockey, fencing, baseball, and 4-H to figure skating, rowing and Girl Scouts. Oh, and I coached travel baseball for 8 of those years while my wife was board chair for a group of local farmers markets.
So yeah. Our family is pretty much like your family. Crazy busy. That means meals that are simple, easy, and delicious are a necessity. And that's where Pork Chops with Sauerkraut comes in to play on a cold autumn night.
This recipe calls for browning the chops first. Honestly, I rarely bother with that. I should. It would deepen the flavors. But, sometimes there frankly isn't time for that extra step.
Ingredients
8 center cut pork chops
2 pounds sauerkraut, drained
2-3 potatoes, peeled, chopped
1 large apple, diced
1 onion, chopped
1 cup brown sugar
1 tablespoon caraway seeds (optional)
Directions
Preheat the oven to 350 degrees F
Heat a large nonstick skillet over medium-high heat.
Brown pork chops on both sides, about 5 minutes per side.
Place chops into a 9x13-inch baking dish.
Mix sauerkraut, apple, potato, onion, brown sugar, and caraway seeds in a bowl until well combined, and spread the sauerkraut mixture over the pork chops. Cover the dish with lid. (Or foil)
Bake in the preheated oven until the pork is no longer pink inside, about 45 minutes.
An instant-read thermometer inserted into the center of a chop should read 145 degrees F
*I prefer to use a ceramic casserole dish with a glass lid for this. You know, bake, serve, store in fridge all in the same dish. Fewer dishes to wash.
As the Germans wouldsay, Kostlich!
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