Wednesday, October 10, 2012
German Pork Chops and Kraut
It's Oktober Fest! Any one who has some German in them knows about all the yummy delicious food that comes with this month. Oh and the beer as well. Not sure just what Oktoberfest is click here. So since I am German and have a love for really all food, here is one of my fall favorites. Tender pork baked with Bavarian Sauerkraut (not the regular stuff) apples, onion and lot's of seasoning. Trust me on the Bavarian kraut, It shall not disappoint. It makes all the difference.
1 Tablespoon Olive Oil
6 whole Boneless Pork Chops - About 1" Thick
½ teaspoons Salt
½ teaspoons Black Pepper
¼ teaspoons Nutmeg
1 Tablespoon Butter
1 whole Red Onion, Thinly Sliced
1 Tablespoon Brown Sugar
1 tablespoon Chopped Fresh Thyme
1 teaspoon Dijon Mustard
2 whole Apples, Peeled, Cored And Sliced Thin, Any Kind Will Work
1 can (10 Oz. Can) Bavarian Sauerkraut
Preheat oven to 325 Degrees F.
Heat a large skillet over medium high heat with the olive oil. Season chops with salt, pepper, and nutmeg. Brown on all sides until well browned and the juices run clear; remove from skillet. Set aside.
Into the same skillet add the butter until melted . Then add onion and cook until soft. Add the brown sugar, apples, sauerkraut, dijon mustard and thyme. Stir to combine, remove from heat and place in a 13x19 inch baking dish. place chops on top of sauerkraut and bake 1-1 1/2 hours or until internal temperature is 160 degrees. Serve immediately.
*Shared over at Foodie Friday, Weekend Potluck