msmofet
Chef Extraordinaire
- Joined
- Apr 5, 2009
- Messages
- 13,943
Ms.. Mofet's Pork Chops and Sauerkraut
Pork chops - allow 1 or 2 per person or to appetite (bone in taste better)
Poultry seasoning
Garlic powder
Onion powder
Goya Adobo seasoning
Accent (or MSG) - optional
Salt
Ground black pepper
Olive oil
Sauerkraut - bag - drained - save liquid/juice to deglaze pan
Potatoes - peeled and cut into medium thick slices
Onion - sliced into thin half moons
2 pkgs. Pork gravy mix
Fennel seeds
Caraway seeds
Splash of dry white wine (I used Pinot Grigio)
ALL SPICES AND SEEDS TO TASTE
Season chops on both sides with the spices to taste and brown well on both sides in small amount of olive oil in heavy pan (NOT a non-stick pan). 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. Add water to pan if gravy gets to thick.
Steps:
Season and brown chops on both sides in a heavy pan (not NON stick).
After brown remove chops from pan.
After brown 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 sauerkraut, caraway seeds, fennel seeds to the pan and stir well.
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. Add water to pan if gravy gets to thick.
Dinner is served
Pork chops - allow 1 or 2 per person or to appetite (bone in taste better)
Poultry seasoning
Garlic powder
Onion powder
Goya Adobo seasoning
Accent (or MSG) - optional
Salt
Ground black pepper
Olive oil
Sauerkraut - bag - drained - save liquid/juice to deglaze pan
Potatoes - peeled and cut into medium thick slices
Onion - sliced into thin half moons
2 pkgs. Pork gravy mix
Fennel seeds
Caraway seeds
Splash of dry white wine (I used Pinot Grigio)
ALL SPICES AND SEEDS TO TASTE
Season chops on both sides with the spices to taste and brown well on both sides in small amount of olive oil in heavy pan (NOT a non-stick pan). 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. Add water to pan if gravy gets to thick.
Steps:
Season and brown chops on both sides in a heavy pan (not NON stick).
After brown remove chops from pan.
After brown 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 sauerkraut, caraway seeds, fennel seeds to the pan and stir well.
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. Add water to pan if gravy gets to thick.
Dinner is served
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