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Wednesday, November 28, 2012

Sauerkraut Pork Chops

Tim, this is for you and anyone who enjoys German food.

When I was student teaching in Arizona, my supervising teacher would talk about this delicious meal she would often prepare.  I finally asked for the recipe.

2 large jars sauerkraut,* rinsed and drained      4-6 pork chops
½ chopped onion                                                          1/2 cup flour mixed with
2 Tbsp brown sugar                                                                  salt, pepper, and
2 Tbsp bacon fat                                                                        paprika
1 can of water                                                                   1/2 cup sour cream

Serve with mashed potatoes

Mix sauerkraut, onion, brown sugar, bacon fat, and water in a 4 qt pot.  Bring to a boil, then simmer for 1 ½ -2 hours.  (This makes the sauerkraut very mild and even some of those who think they don’t like sauerkraut may eat this.)

After about an hour of cooking, flour the pork chops.   Brown both sides in a little oil in skillet.

Drain the sauerkraut well.  Place into a 9 x 13 inch casserole, then put the browned pork chops on top.  Cover and bake  for about 1 ½ hours.  Pork chops should be fork tender by this time.  Remove them to a platter, drain liquid from sauerkraut and mix in sour cream.  Serve alongside pork chops with mashed potatoes, using the sauerkraut like gravy.

*It tasted best with the canned stuff from another era.  Choose a sauerkraut you like, whether it is in a jar or the fresh style from a deli.

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