msmofet
🌹 🍉 Still trying to get it right.
Ms. Mofet's Pork Chops and Sauerkraut
≈ 4 Servings
4 - 8 Boneless or Bone-In Pork chops - allow 1 or 2 per person (bone-in tastes better)
Poultry seasoning - to taste
All-purpose House blend seasoning blend - to taste
Salt - to taste ONLY IF NEEDED
Ground black pepper - to taste
2 TBSP. choice of oil
1 (2 lb. or 32 oz.) Sauerkraut - bag - undrained (drained - save liquid/juice to deglaze pan)
6 - 8 small - medium Potatoes - peeled and cut into medium-thick slices
1 lg. Onion - sliced
2 pkgs. Pork gravy mix
2 C. water
Splash of White wine
1 - 2 TBSP. Fennel seeds -or to taste
1 - 2 TBSP. Caraway seeds - to taste
Season chops on both sides with the spices to taste and brown well on both sides in a small amount of olive oil in a heavy pan (NOT a non-stick pan).
Remove chops from pan.
Sprinkle the gravy mix packets over the fond to loosen.
Deglaze pan with liquid/juice from the sauerkraut.
Stir well to loosen and dissolve the fond on the pan.
Add potatoes and onions.
Stir the potatoes and onions well so they are coated with the loosened fond from the pan.
Add the water and stir well. Bring to a boil then lower to simmer and thicken gravy slightly.
Add the drained sauerkraut, fennel seeds, and caraway seeds and stir to combine.
Add chops to pan; reduce heat to simmer and cover.
After the first 15 minutes stir the potatoes, turn the chops then bury the chops under the potatoes.
Stir potatoes and turn chops several times (≈ every 15 min.) during simmering.
Simmer covered till potatoes and chops are tender, ≈45 min. - 1 1/2 hr. .
Add water to pan if gravy gets to thick.
Alternative Oven Cooking:
Cover the pan with lid or foil and bake in 425°F oven for ≈ 1 hr. or until chops and potatoes are tender.
Remove the lid and keep baking for 15-20 min. if needed till potatoes are tender.
Steps:
Season and brown chops on both sides in a heavy pan (not NON-stick).
After browning remove chops from pan.
Deglaze the pan with a splash of White wine and liquid/juice from the sauerkraut. Stir well to loosen and dissolve the fond on the pan.
Add potatoes and onions. Stir the potatoes and onions well so they are coated with the loosened fond from the pan. Sprinkle the gravy mix packets over potatoes and onions. Add the water and stir well. Bring to a boil then lower to simmer and thicken gravy slightly.
To be continued in next post
≈ 4 Servings
4 - 8 Boneless or Bone-In Pork chops - allow 1 or 2 per person (bone-in tastes better)
Poultry seasoning - to taste
All-purpose House blend seasoning blend - to taste
Salt - to taste ONLY IF NEEDED
Ground black pepper - to taste
2 TBSP. choice of oil
1 (2 lb. or 32 oz.) Sauerkraut - bag - undrained (drained - save liquid/juice to deglaze pan)
6 - 8 small - medium Potatoes - peeled and cut into medium-thick slices
1 lg. Onion - sliced
2 pkgs. Pork gravy mix
2 C. water
Splash of White wine
1 - 2 TBSP. Fennel seeds -or to taste
1 - 2 TBSP. Caraway seeds - to taste
Season chops on both sides with the spices to taste and brown well on both sides in a small amount of olive oil in a heavy pan (NOT a non-stick pan).
Remove chops from pan.
Sprinkle the gravy mix packets over the fond to loosen.
Deglaze pan with liquid/juice from the sauerkraut.
Stir well to loosen and dissolve the fond on the pan.
Add potatoes and onions.
Stir the potatoes and onions well so they are coated with the loosened fond from the pan.
Add the water and stir well. Bring to a boil then lower to simmer and thicken gravy slightly.
Add the drained sauerkraut, fennel seeds, and caraway seeds and stir to combine.
Add chops to pan; reduce heat to simmer and cover.
After the first 15 minutes stir the potatoes, turn the chops then bury the chops under the potatoes.
Stir potatoes and turn chops several times (≈ every 15 min.) during simmering.
Simmer covered till potatoes and chops are tender, ≈45 min. - 1 1/2 hr. .
Add water to pan if gravy gets to thick.
Alternative Oven Cooking:
Cover the pan with lid or foil and bake in 425°F oven for ≈ 1 hr. or until chops and potatoes are tender.
Remove the lid and keep baking for 15-20 min. if needed till potatoes are tender.
Steps:
Season and brown chops on both sides in a heavy pan (not NON-stick).
After browning remove chops from pan.
Deglaze the pan with a splash of White wine and liquid/juice from the sauerkraut. Stir well to loosen and dissolve the fond on the pan.
Add potatoes and onions. Stir the potatoes and onions well so they are coated with the loosened fond from the pan. Sprinkle the gravy mix packets over potatoes and onions. Add the water and stir well. Bring to a boil then lower to simmer and thicken gravy slightly.
To be continued in next post
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