msmofet
Chef Extraordinaire
- Joined
- Apr 5, 2009
- Messages
- 13,943
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
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