Pork Chops & Sauerkraut - BBQ Central

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Old 02-17-2005, 06:22 PM   #1
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Pork Chops & Sauerkraut

4 thick cut bone in pork chops (approx. 2lbs) (I like to leave all the fat on the chops)
2 Large Granny Smith Apples (cored and cut into a large dice)
1 Large Onion (cut in a medium dice)(Vidalia is great)
2 lbs good Sauerkraut (I like the kind in the bags)
1 Teaspoon Caraway Seeds (optional)

Season pork chops with kosher salt and fresh cracked pepper

Sear in a hot skillet with a little vegetable oil for approx. 2 minutes per side (can be grilled)

Sautť onion and apple in the oil and pan juices for 2-3 minutes

Add sauerkraut with the juice to the pan of apples and onions to deglaze and simmer until warmed through (add caraway seeds at this point if using them)

In a large backing dish add a layer of the kraut, apple and onion mixture, then place the pork chops on top, then add the remaining kraut mixture overtop of the chops

Foil the dish and bake at 325* for 45 minutes, then remove foil and increase temperature to 350* for 15 more minutes to reduce the pan juices


The combination of the sweetness from the apples and onions combined with the tartness from the sauerkraut and the juices/fat from the chops are fantastic! My family hates sauerkraut but always requests I make this! This is a version of an old recipe my father used to make in a crockpot
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Old 02-17-2005, 08:23 PM   #2
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Larry,

Do you add the juice from the kraut as well or do you drain it off?
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Old 02-18-2005, 06:33 AM   #3
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Bruce,
The juice and all. I've used both the sauerkraut in the bag and cans too, and do not notice any difference in flavor or moisture content. BTW, I recently used Bush's canned sauerkraut (never new they made anything other than beans) but it was very good.
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Old 02-18-2005, 08:41 AM   #4
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Thanks Larry!
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Old 02-18-2005, 08:45 AM   #5
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Bruce please post some feedback if you decide to try it.
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Old 02-18-2005, 08:56 AM   #6
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I've got a catering job next month and they're considering a German theme, specifically mentioned chops and kraut. I'm a little concerned about the texture of those thick pork chops....Should I just get a tenderlon and chop that? Advice?
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Old 02-18-2005, 08:59 AM   #7
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Also, do you like the kraut with the carraway seeds in it? (makes it a little sweeter.)
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Old 02-18-2005, 09:05 AM   #8
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Cap'n as long as you do not over cook the tenderloin I'm sure it would be fine. But, I prefer it done with a fairly fatty chop for the flavor and to aid keeping the chops moist. The combination of the fat juices, kraut and the apples blend together, without the fat I'm not sure if you'd get the same effect with a lean tenderloin. If you want to try something other than the chops, like more of an appetizer type thing. Try country ribs or spares, I've used those before and they were delicious. Plus they retain alot more moisture and have a longer hold time due to the fat/moisture content compared to the "TL". Just a suggestion, if you do the German Gig, throw some brat's in with the pork. Sounds good to me!
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Old 02-18-2005, 09:06 AM   #9
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Quote:
Originally Posted by Captain Morgan
Also, do you like the kraut with the carraway seeds in it? (makes it a little sweeter.)
I do, the wife and kids don't.
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Old 02-18-2005, 10:31 AM   #10
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Any other suggestions for this German feast? Sides? I'm not real familiar with German cuisine, other than beer.
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