"Discover Cooking, Discuss Life."
Advanced Search

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison > Pork
Reload this Page Ms. Mofet's Pork Chops and Sauerkraut

Join Forest River Forums Today

Reply
Page 2 of 2 1 2
 
Thread Tools Display Modes
 
Old 11-10-2011, 09:36 AM   #11
Master Chef
 
msmofet's Avatar
 
Join Date: Apr 2009
Posts: 6,783
Thank you everyone.

I hope you like it Timothy and Bucky, let me know what you think of it. I like the combo of fennel and caraway seeds. This was inspired by my dads adoptive parents. They were Danish and cousins of Victor Borge.

Bucky this is the pan. I got it at Chef Central in Paramus (which is the same price as the FoodNetwork's offering). I LOVE it.

MultiClad Pro Stainless Saute Pan (5.5-qt.) by Cuisinart (click)

Attached Thumbnails
Click image for larger version Name: cuisinart_saute_pan.jpg Views: 9 Size: 11.0 KB ID: 12384  

__________________
Be who you are and say what you feel, because those who mind don't matter and those who matter don't mind.
msmofet is offline   Reply With Quote
Old 11-10-2011, 09:41 AM   #12
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 12,079
I've got a 5.5 qt Cuisinart Chefs Classic saute pan. Now I know how you fit all those chops in there. That thing is huge.
Great tutorial.

__________________
This is not a link to a blog site. Do not click. You won't be taken anywhere.
pacanis is offline   Reply With Quote
Old 11-10-2011, 09:45 AM   #13
Master Chef
 
msmofet's Avatar
 
Join Date: Apr 2009
Posts: 6,783
Wink
Quote:
Originally Posted by pacanis View Post
I've got a 5.5 qt Cuisinart Chefs Classic saute pan. Now I know how you fit all those chops in there. That thing is huge.
Great tutorial.
Thank you Pac. I have several Cuisinart pots and pans and love them all. I cook for 4 and like to cook everything in 1 batch.
__________________
Be who you are and say what you feel, because those who mind don't matter and those who matter don't mind.
msmofet is offline   Reply With Quote
Old 11-10-2011, 09:49 AM   #14
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 12,079
I like that the lid fits on their skillets as well. I imagine all makes are like that.
__________________
This is not a link to a blog site. Do not click. You won't be taken anywhere.
pacanis is offline   Reply With Quote
Old 11-10-2011, 10:00 AM   #15
Master Chef
 
msmofet's Avatar
 
Join Date: Apr 2009
Posts: 6,783
Quote:
Originally Posted by pacanis View Post
I like that the lid fits on their skillets as well. I imagine all makes are like that.
Actually I only have 1 pan (the 5.5 qt) but I have about 3 pots and yes all the lids fit nicely. PLUS I like that I can start on the stove, cover and finish in the oven if I want. I make my stuffing in my Cuisinart Chef's Classic Stainless 5½ Quart Multi Pot then put it in the oven.
__________________
Be who you are and say what you feel, because those who mind don't matter and those who matter don't mind.
msmofet is offline   Reply With Quote
Old 11-10-2011, 04:11 PM   #16
Senior Cook
 
LindaZ's Avatar
 
Join Date: Nov 2010
Location: Lexington, SC
Posts: 239
Looks scrumptious! Ive never done this with fennel, but it looks so good, I might try it that way.
__________________
"Some people are alive only because it's illegal to shoot them."
LindaZ is offline   Reply With Quote
Old 11-11-2011, 07:39 AM   #17
Master Chef
 
msmofet's Avatar
 
Join Date: Apr 2009
Posts: 6,783
Quote:
Originally Posted by LindaZ View Post
Looks scrumptious! Ive never done this with fennel, but it looks so good, I might try it that way.
Thank you. Let me know what you think. Enjoy
__________________
Be who you are and say what you feel, because those who mind don't matter and those who matter don't mind.
msmofet is offline   Reply With Quote
Old 11-12-2011, 07:09 PM   #18
Executive Chef
 
Timothy's Avatar
 
Join Date: Jul 2011
Location: St. Augustine, Florida
Posts: 2,669
Quote:
Originally Posted by msmofet View Post
Thank you. Let me know what you think. Enjoy
Hey msmofet, I have this simmering on the stove right now! I decided to leave out the sauerkraut, but everything else is pretty much the same.

I have four HUGE browned chops buried in the taters,onions and mushrooms and it's simmering nicely. The whole house is smelling GREAT!

I used the portabella mushrooms. I love them because they have such a rich taste that blends so well with meats.

I figure since I'm finishing in a stove top simmer, I'll give it about 45 minutes at a simmer to match what the 350F oven would have done.

__________________
Confirmed Sushi Addict
Timothy is offline   Reply With Quote
Reply
Page 2 of 2 1 2

Tags
pork, recipe

« Bored of dry pork chops, any ideas? | Garlic Pork »
Ms. Mofet's Pork Chops and Sauerkraut [U][B]Ms. Mofet's Pork Chops and Sauerkraut[/B][/U] Pork chops - allow 1 or 2 chops per person or to appetite (bone in taste better) [B]ALL SEASONING AND SEEDS TO TASTE[/B]: Poultry seasoning Garlic powder Onion powder Adobo seasoning (spice mix - not the Chile paste) Accent [COLOR=black](or MSG) - optional[/COLOR] Ground Sea Salt Ground black pepper Cayenne Olive oil Sauerkraut - (16 oz. bag) - drained - [B]save liquid/juice to deglaze pan[/B] Potatoes (1 or 2 per person depending on size of tater and appetite) - peeled and cut into medium thick slices Onion (1 large) - sliced into thin half moons 2 pkgs. Pork gravy mix Fennel seeds Caraway seeds [COLOR=black]Splash of dry white wine (I used Pinot Grigio) [/COLOR] Heat small amount of olive oil in heavy bottom pan ([B]DO[/B] [B]NOT[/B] use a non-stick pan). Season chops on both sides with the spices [COLOR=black]to taste[/COLOR] and brown well on both sides. Remove chops from pan. [COLOR=black]Deglaze pan with a splash of White wine and liquid/juice from the sauerkraut. [/COLOR] [COLOR=black]Stir well to loosened and dissolve the fond on the pan. [/COLOR] [COLOR=black]Add potatoes and onions. [/COLOR] [COLOR=black]Stir the potatoes and onions well so they are coated with the loosened fond from pan. [/COLOR] [COLOR=black]Sprinkle the gravy mix packets over potatoes and onions. Add the water and stir well. [/COLOR] [COLOR=black]Bring to boil then lower to simmer and thicken gravy slightly.[/COLOR] Add the drained sauerkraut, fennel seeds and caraway seeds and stir to combine. Add chops to pan reduce heat to simmer and cover. After first 15 minutes stir potatoes, turn chops then bury the chops under potatoes. Stir potatoes and turn chops several times during simmering. Simmer till potatoes and chops are tender (about 30 - 45 minutes). Add water to pan if gravy gets to thick. [B][U]Pictures step by step:[/U][/B] Season and brown chops on both sides in a heavy pot pan ([B]DO[/B] [B]NOT[/B] use a non-stick pan). [IMG]http://i396.photobucket.com/albums/pp48/msmofet/Pork%20Chops%20and%20Sauerkraut%20_Tutorial/pork_chops_kraut-1.jpg[/IMG] [IMG]http://i396.photobucket.com/albums/pp48/msmofet/Pork%20Chops%20and%20Sauerkraut%20_Tutorial/pork_chops_kraut-2.jpg[/IMG] When browned on both sides remove chops from pan. Deglaze pan with a splash of White wine and the liquid/juice from the sauerkraut. Stri well to loosened and desolve the fond/brown bits on the pan. [IMG]http://i396.photobucket.com/albums/pp48/msmofet/Pork%20Chops%20and%20Sauerkraut%20_Tutorial/pork_chops_kraut-3.jpg[/IMG] Add potatoes and onions. Stir the potatoes and onions well so they are coated with the loosened fond from pan. Sprinkle the gravy mix packets over potatoes and onions. Add the water and stir well. Bring to boil then lower to simmer and thicken gravy slightly. [IMG]http://i396.photobucket.com/albums/pp48/msmofet/Pork%20Chops%20and%20Sauerkraut%20_Tutorial/pork_chops_kraut-4.jpg[/IMG] Add sauerkraut, caraway seeds, fenell seeds to the pan and stir well. [IMG]http://i396.photobucket.com/albums/pp48/msmofet/Pork%20Chops%20and%20Sauerkraut%20_Tutorial/pork_chops_kraut-5.jpg[/IMG] Add chops to pan and cover. Reduce heat and simmer. After first 15 minutes stir potatoes, turn chops then bury the chops under potatoes. Stir potatoes and turn chops several times during simmering. Simmer till potatoes and chops are tender (about 30 - 45 minutes). [IMG]http://i396.photobucket.com/albums/pp48/msmofet/Pork%20Chops%20and%20Sauerkraut%20_Tutorial/pork_chops_kraut-6.jpg[/IMG] Dinner is served [IMG]http://i396.photobucket.com/albums/pp48/msmofet/Pork%20Chops%20and%20Sauerkraut%20_Tutorial/pork_chops_kraut-7.jpg[/IMG] [IMG]http://i396.photobucket.com/albums/pp48/msmofet/Pork%20Chops%20and%20Sauerkraut%20_Tutorial/pork_chops_kraut-8.jpg[/IMG] 3 stars 1 reviews
Thread Tools
Display Modes
Linear Mode Linear Mode

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts
BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



Are you Meal Planning Yet?

ChateauOnline-Europes leading online wine merchant

» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

RV & Travel Trailer Communities

Our RV & Travel Trailer sites encompasses virtually all types of Recreational Vehicles, from brand-specific to general RV communities.

» More about our RV Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002-2012 Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 08:29 PM.

Contact Us - Discuss Cooking - Cooking Forums - Archive - Community Rules - Terms of Service - Privacy - Privacy Statement - Top

Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2012, Jelsoft Enterprises Ltd.

Cooking News & Tips Straight to your Email!

Stay up-to-date with Cooking info to your inbox!

unsusbcribe at anytime with one click

Close [X]