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Pennsylvania Dutch Pork Chops

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Ingredients
  Pork shoulder chops 2 Pound, cut 1/2 inch thick (4 Pieces)
  Applesauce 8 Ounce (1 Can)
  Canned sauerkraut 16 Ounce, undrained and snipped (1 Can)
  Finely chopped onion 1⁄4 Cup (4 tbs)
  Brown sugar 2 Tablespoon
  Caraway seed 3⁄4 Teaspoon
Directions

Trim excess fat from chops; cook trimmings in skillet till 1 tablespoon fat accumulates. (Electric skillet 300°.)
Discard trimmings.
Brown the chops slowly on both sides in hot fat.
Remove chops; drain off fat.
Reduce heat (220°).
Reserve 1/4 cup applesauce.
Combine remaining applesauce with sauerkraut, onion, brown sugar, and caraway seed; add to skillet.
Add chops; season with salt and pepper.
Spoon dollop of reserved applesauce over each chop.
Cover and simmer till chops are tender, 35 to 45 minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Braising
Interest: 
Holiday, Gourmet
Ingredient: 
Pork
Preparation Time: 
5 Minutes
Cook Time: 
45 Minutes
Ready In: 
50 Minutes
Servings: 
4

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