Pork Chops and Sauerkraut Recipe (Fried)
Pork chops that are browned in the frying pan, then smothered in sauerkraut and allowed to simmer for a few hours to super tenderness.
Equipment
Ingredients
- 12 pork chops
- 1 jar Steinfeld’s homestyle sauerkraut 32 ounces
- 1/4 cup Canola oil
- 1/4 tsp ground black pepper
- 1/8 tsp table salt
Instructions
- Put the cooking oil and pork chops in the frying pan.
- Sprinkle the salt and pepper over the pork chops.
- Brown pork chops on medium-high. Keep turning them.
- Remove any fat with a spoon.
- After the pork chops are browned, pour the sauerkraut on top of the pork chops. Do not mix or stir.
- Fill the sauerkraut jar with water and pour it over the pork chops and sauerkraut, covering just about to the top of the sauerkraut.
- Reduce the heat to medium-low and simmer for 3 to 4 hours.
- Keep adding water while the pork chops and sauerkraut simmer.
- When it's just about dinner time, stop adding water and let it simmer until almost all the water has evaporated.
Notes
- You can use fewer pork chops for a smaller family, or have leftovers the next night.
- You don't have to simmer the pork chops for 3 to 4 hours, but the longer the pork chops simmer, the more tender they will be.
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