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Old 11-09-2011, 12:07 PM   #1
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Ms. Mofet's Pork Chops and Sauerkraut

Ms. Mofet's Pork Chops and Sauerkraut

Pork chops - allow 1 or 2 chops per person or to appetite (bone in taste better)

ALL SEASONING AND SEEDS TO TASTE:

Poultry seasoning
Garlic powder
Onion powder
Adobo seasoning (spice mix - not the Chile paste)
Accent (or MSG) - optional
Ground Sea Salt
Ground black pepper
Cayenne
Olive oil
Sauerkraut - (16 oz. bag) - drained - save liquid/juice to deglaze pan
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
Splash of dry white wine (I used Pinot Grigio)

Heat small amount of olive oil in heavy bottom pan (DO NOT use a non-stick pan).
Season chops on both sides with the spices to taste and brown well on both sides.
Remove chops from pan.
Deglaze pan with a splash of White wine and liquid/juice from the sauerkraut.
Stir well to loosened and dissolve the fond on the pan.
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.
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.

Pictures step by step:

Season and brown chops on both sides in a heavy pot pan (DO NOT use a non-stick pan).





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.



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.



Add sauerkraut, caraway seeds, fenell seeds to the pan and stir well.



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).



Dinner is served



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Old 11-09-2011, 12:21 PM   #2
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That looks and sounds like my kind of meal MsM!! That's real comfort food.

I have it all printed up and ready to try.
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Old 11-09-2011, 01:15 PM   #3
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Sounds very tasty! I love sauerkraut.
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Old 11-09-2011, 04:30 PM   #4
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Thank you Kay and Steve
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Old 11-09-2011, 06:00 PM   #5
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Yum! Chops and kraut, one of my faves! Thanks, MM!
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Old 11-09-2011, 06:41 PM   #6
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Good heavens Woman you just made me drool all over a NEW sweater...Thanks for sharing looks and sounds wonderful.
kades
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Old 11-09-2011, 07:05 PM   #7
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Quote:
Originally Posted by Dawgluver View Post
Yum! Chops and kraut, one of my faves! Thanks, MM!
Quote:
Originally Posted by kadesma View Post
Good heavens Woman you just made me drool all over a NEW sweater...Thanks for sharing looks and sounds wonderful.
kades
Thank you DL and kades.

Kades!!
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Old 11-09-2011, 09:13 PM   #8
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MsMoffet, I've never eaten Pork Chops and Sauerkraut, so this recipe will be a first for me! You've explained it perfectly and your results are nothing short of fantastic looking! I'm sure they taste as wonderful as they look!

I'm going to pick up some chops and kraut tomorrow and make this! Thank you for such inspiration!
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Old 11-09-2011, 11:00 PM   #9
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oh baby, now we're talking!

we love kraut, pork, and the rest, especially fennel seeds. what a great combo.

i will definitely be making this soon. thanks, mofet.

nice pan, btw. that thing looks huge! is it heavy for you?
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Old 11-10-2011, 10:00 AM   #10
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That looks YUM
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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
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