Smoked pork chops braised with sauerkraut,
potatoes, tomatoes, herb and spices.
Braised Sauerkraut
with Smoked Pork Chops
6 smoked pork chops (each about 1-inch
thick)
2 tablespoons olive oil
1 (32-ounce) package refrigerated sauerkraut, rinsed and drained
2 garlic cloves, sliced
6 bay leaves
10 whole black peppercorns
4 medium russet potatoes peeled, cut in half lengthwise
2 large tomatoes, peeled, quartered
3 cups water
- Boil smoked pork chops in large pot of
water 5 minutes. Drain well.
- Heat olive oil in large Dutch oven over
medium-high heat. Arrange half of sauerkraut in bottom of Dutch
oven. Sprinkle with sliced garlic, bay leaves and whole peppercorns.
Arrange pork chops, potato pieces and quartered tomatoes over.
Cover with remaining sauerkraut.
- Pour water over all and bring mixture
to boil. Reduce heat; cover and simmer 25 minutes, stirring occasionally.
- Uncover and boil until most of liquid
evaporates and potatoes are
tender, about 20 minutes. Remove Dutch oven from heat. Cover
and let stand 15 minutes. Discard bay leaves and peppercorns.
- Transfer pork chops, potatoes and tomatoes
to large serving platter. Cut potatoes into serving-size pieces.
Spoon sauerkraut and any remaining liquid in Dutch oven onto
center of serving platter. Arrange pork chops, potatoes and tomatoes
around sauerkraut and serve.
Makes 6 servings.
