Pork Chops and Sauerkraut

I was in the mood for pork chops, and since I had part of a jar of pretty decent sauerkraut in the fridge from those tasty Reubens, it would seem that pork chops and sauerkraut would be the way to go.

And, since I had already settled on serving Apple Cider Pork Stuffing with apple and onion, it made sense to use apple and onion here as well, so, I went to da google.

Hmmm. Parts of one recipe looked good, as did parts of others, so, I made stuff up!

And, I am glad I took notes, because, YUM!

•2 tbsp bacon fat (or olive oil)
•2 thick cut, bone-in pork chops
•3 cups sauerkraut, drained
•1 apple, diced
•1 onion, diced
•2 tbsp brown sugar
•1 tsp dried mustard
•1 tsp dried thyme
•1/2 tsp dried oregano
•1/2 tsp celery salt
•1/2 tsp black pepper
•1/2 tsp Aleppo pepper
•1 tsp Cajun Power Spicy Garlic Pepper Sauce – or your fave hot sauce, to taste

Stir the brown sugar together with the dried mustard, thyme, oregano, celery salt, and the black and Aleppo pepper, then stir in the hot sauce.

Note: this is not a “spicy” recipe, the hot sauce just helps to build the flavor.

Heat your oven to 350º.

Add the diced apple and onion and toss to coat evenly.

Melt the bacon fat (or olive oil) in a large skillet over medium-high heat, then add the chops and cook for five minutes, until browned. Turn the chops over and cook for another five minutes or so to brown the other side.

Transfer the chops to a baking dish.

Add the seasoned apple and onion to the skillet and sauté for five minutes.

Remove from the heat, add the sauerkraut, and toss to combine.

Arrange the sauerkraut mixture over and around the chops in the baking dish, then cover tightly with foil and bake for one hour.

Remove from the oven, uncover and let rest for five minutes before serving.


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