Smoked Pork Chop With Sauerkraut Potatoes Applesauce Recipes

SMOKED PORK CHOP WITH SAUERKRAUT, POTATOES & APPLESAUCE

Steps:

• Place a piece of foil in a baking dish large enough to hold the chop and other ingredients. The foil must be large enough to seal over the top of the chop
• Place half the apple sauce in the bottom of the dish.
• Add half of the sauerkraut.
• Add half the potato slices.
• Season with pepper.
• Coat one side of the chop with half the mustard and lay it, mustard side down on the potato slices.
• Coat the top side of the chop with remaining mustard.
• Add remaining applesauce, then kraut and top with remaining potato slices.
• Seal the foil over the top.
• Bake in 350° oven for 45 minutes.
• If you wish open the foil to brown the taters for the last 15 minutes.

PORK AND SAUERKRAUT WITH POTATOES

Steps:

• In a large bowl, combine the sauerkraut, onion, apples, corn syrup, bay leaves, caraway and pepper. Spoon half into a 5-qt. slow cooker; top with potatoes. , Broil pork chops 6 in. from the heat for 3-4 minutes on each side or until browned; place over potatoes. Spoon remaining sauerkraut mixture over pork. , Cover and cook on high for 1 hour. Reduce heat to low; cook 4-5 hours longer or until meat is tender. Discard bay leaves.

SAUERKRAUT AND PORK CHOPS

Steps:

• In a large bowl, combine the sauerkraut, applesauce, broth, bacon, brown sugar and seasonings; spoon into an ungreased 13x9-in. baking dish. , In a large skillet, brown pork chops in oil; drain. Place chops over the sauerkraut mixture. Sprinkle with paprika. Cover and bake at 350° for 1 to 1-1/4 hours or until a thermometer reads 160°.

GERMAN PORK CHOPS AND SAUERKRAUT

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat a large nonstick skillet over medium-high heat, and brown the pork chops on both sides, about 5 minutes per side. Place the chops into a 9x13-inch baking dish.
• Mix the sauerkraut, apple, onion, brown sugar, and caraway seeds in a bowl until well combined, and spread the sauerkraut mixture over the pork chops. Cover the dish with aluminum foil.
• Bake in the preheated oven until the pork is no longer pink inside, about 45 minutes. An instant-read thermometer inserted into the center of a chop should read 145 degrees F (63 degrees C).

SMOKED PORK CHOPS WITH POTATOES & SAUERKRAUT

Steps:

• Mix the potatoes and the kraut.
• Place half the sauerkraut/potato mixture in a Pyrex pie plate.
• Spread 1 1/2 tbsp of mustard over the sauerkraut.
• Place the chops on the sauerkraut.
• Spread remaining mustard on the chops.
• Cover with remaining sauerkraut/potato mixture.
• Season with salt & pepper.
• Put the pat of butter on top.
• Seal with foil and bake in a 350°F oven for 45 minutes to an hour.
• I like uncover the chops for the last 15 minutes or so to lightly brown the potato topping.

APPLESAUCE PORK CHOPS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Melt butter in a large skillet over medium heat; cook and stir onion and apple slices in the melted butter until tender, about 5 minutes. Transfer onion and apple to a bowl.
• Place pork chops in the same skillet; cook over medium heat until pork chops are browned on both sides, about 5 minutes per side.
• Mix applesauce, brown sugar, mustard, and cinnamon into onion and apple mixture.
• Place pork chops in a 9x9-inch baking dish; season with salt and black pepper. Spoon applesauce mixture over pork chops; cover dish.
• Bake in the preheated oven until pork chops are no longer pink in the center, about 30 to 45 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

SMOKED PORK CHOPS IN SAUERKRAUT

Steps:

• Preheat your oven to 300F. In a dutch oven, heavy pot or deep saucepan quickly brown the chops in a small amount of oil or pork fat. Remove the chops and set aside. Lower the heat and add the sauerkraut and remaining ingredients. Tuck the browned pork chops into the sauerkraut mixture, making sure they're completely surrounded to retain their moisture. Place in the oven uncovered for 1 to 2 hours. Serve with warm German-style potato salad and asparagus.