Sautéed Pork Chops with Sauerkraut
Pork chops, sauerkraut, bacon, onion, caraway seeds and apple—all the flavors of fall in one delicious autumnal dish.
2 slices smoked bacon, chopped
1 medium onion, sliced thin
1 teaspoon caraway seeds
1 (16-ounce) package refrigerated sauerkraut, rinsed and drained
1 cup apple juice
4 (1-inch-thick) loin pork chops
Kosher or sea salt to taste
Freshly ground black pepper to taste
2 tablespoons vegetable oil
3 tablespoons finely chopped fresh dill - divided use
- In a heavy saucepan cook the bacon over medium heat, stirring, until slightly crisp. Add the onion and caraway seeds, and cook , stirring, until onion is golden. Add the sauerkraut and apple juice and simmer mixture, covered, for 20 minutes.
- Meanwhile, sprinkle both sides of the chops with salt, let chops stand between layers of paper towel for 10 minutes, then season chops with pepper.
- In a heavy, large skillet heat the oil over medium-high heat until it is hot but not smoking and saute the chops for 5 to 6 minutes on each side, or until they are just cooked through.
- Stir 2 tablespoons of the dill into the sauerkraut mixture and transfer mixture to a warmed serving platter. Lay chops over sauerkraut mixture and sprinkle with remaining 1 tablespoon dill.
Makes 4 servings.
Recipe provided courtesy of National Pork Board.