Tuesday, February 19, 2013

Pork chop and sauerkraut casserole


As I said at the end of last year, German food is one of my new endeavors. My husband and I both have German heritage and grew up eating a few traditional dishes, but not that much. So after eating at a couple German restaurants, I decided that I wanted to learn more dishes from that heritage that we share. This recipe is inspired by one from The German Cookbook which I received for Christmas this past year. It's a really simple dish. It's full of simple ingredients that are quite delicious after cooking together. Sauerkraut is something that I've started fermenting in small batches myself, but I also buy this kind and we love it. If you use sauerkraut made with vinegar though, I would drain it so it doesn't overpower the rest of the ingredients. I used two pork chops because I was feeding two people, but you can definitely fit in four and maybe add another apple and potato to serve four people. Sausages could be substituted for the chops as well. We enjoyed this dish a lot and I liked that it was a one-pot meal. It's a great dish for a cool autumn or winter evening with a nice German beer.

  
Pork chop and sauerkraut casserole
1 pat of butter
sea salt and freshly ground black pepper
2 pork chops, preferably bone-in
1 medium white onion, diced
1 large Granny Smith apple, cored and diced
1/2 teaspoon caraway seeds
2 large Russet potatoes, peeled and sliced into 1/4-in discs
about 1-1/2 cups sauerkraut
3/4 cup chicken broth

In a large cast iron skillet, heat a pat of butter. Season the pork with salt and pepper. Add the pork to the hot pan and lightly brown on both sides. Remove the pork and set aside on a plate.

Add the onion, apple, and caraway seeds to the skillet. Stir well and cook until the onions begin to soften. Place on the plate with the pork.

Preheat the oven to 350 degrees. Layer the potato slices on the bottom of the skillet in concentric circles. Season them with salt and pepper. Top with half on the apple-onion mixture. Then top with the sauerkraut and the remaining apple-onion mixture. Nestle the chops into the kraut and pour in the chicken broth.

Cover tightly with foil and bake until you can pierce the potatoes with a fork and the pork is cooked through, about 45 minutes


What was I cooking one year ago?: avocado-chocolate pudding 
Two years ago?: roasted sweet potatoes with spinach and cranberries 
Three?: beef stroganoff     

17 comments:

  1. This is total winter comfort food! Yum!

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  2. I didn't use to think German food was anything interesting in particular. Until I met a German exchange student two summers ago, and he introduced me to Schweinhaxe (correct spelling, I hope?), Rouladen (his family lived near the French border) and so many sausages! I do like a well-made, hand-crafted sauerkraut as well! Yours look yummy!

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  3. I love cabbage! Putting a tart apple in while sauteing is a great trick! I see Jen mentioned Rouladen....I have a great recipe for that on my blog..... it was almost the very first post I did!

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  4. Bookmarking for my sister who loves sauerkraut!

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  5. This is hearty and delicious comfort food! My Dad would go crazy for this - especially with sausage - love that idea.

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  6. I haven't had pork chops in ages! This looks like a great way to make em!

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  7. This casserole looks absolutely inviting and mouth watering!

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  8. Yet another marvellous recipe!

    I usually hate pork chops, but this looks like it would be really soft and tender. Nice way of cooking them :) x

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  9. I love sauerkraut, but never thought in cooking with pork chops...looks delicious and so tasty.
    Great for the cold weather :)
    Enjoy the rest of your week Amy!

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  10. Oh my goodness. I feel like I need to devour the entire dish right now! Looove it! Sounds really delish!

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  11. flavors of my childhood :) love the apple in there!

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  12. Hi Amy, your comfort food look so tempting and mouth watering. Yummy!

    Have a great week ahead,regard.

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  13. My husband's family is all German (Schmidt) so they loooove food like this. And even though I'm an irish Donovan, I do, too. Sounds awesome!

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  14. Amy,
    This combo looks so good! Great use of sauerkraut!

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  15. Looks good & my kinda comfort food ! YUM! ;)

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  16. I use to make a similar recipe with spareribs. But now I am not cooking for a husband and kids. So this is pretty cool with just the 2 chops. I can verify it is delicious without even making it.

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    Replies
    1. Thanks, Carol! Spareribs sound like they would be really delicious like this, too!

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