Another of my father's favorite meals was Chops and Kraut. A very simple, yet delectable dish that my mother often fixed when I was a child and I always loved. This dish will make your mouth waterespecially the cooking broth, so be sure to have a good rye or pumpernickel bread for sopping the juices......my grandma always serve fresh baked rye bread, still warm from the oven, along with freshly churned butter to slather on-uhhh, memories to live for!
Heat oven to 375 degrees F.
Place salt pork in a non-reactive dutch oven or stew pot over medium low heat and gently render fat until lardons are browned. Remove to a bowl and reserve.
Generously season chops with salt and pepper and brown in batches in rendered fat over medium high heat. Remove chops to a plate as browned.
Reduce heat to medium, add diced onion, and saute until lightly browned. Remove onions to the bowl containing the pork lardons, add juniper and lipton soup mix and mix thoroughly.
Add 1/2 cup of beer to pot and deglaze, scraping up browned bits. Remove pot from heat.
Add 1 cup kraut (including juice) to pot. Place two chops on kraut and arrange 1/3 of potatoes around chops. Sprinkle in 1/3 of onion mixture. Repeat layering ending with final 1 cup of kraut on top. Add all juices from chops, onions, and kraut juice. Add remaining beer and, if necessary, water to bring liquid level just to the top of the kraut.
Return pot to stove and bring to boil over high heat. Cover tightly, place in preheated oven, and cook for one hour or until chops are tender and falling off the bone.
This is essentially a one-dish meal, but some good rye or pumpernickle bread for sopping up the broth is highly recommended. Also, homemade stewed apples are a traditional as well as delicious side dish.
Makes 4 to 6 servings.
As with most stews and braises, it gets better with age, so it makes for great leftovers.
This dish can be easily modified for a slow-cooker; prepare ingredients as directed but layer in your crockpot, instead of the Dutch oven, then set to high, cover and cook for 2 hours. Decrease the heat to low and continue cooking for another 4-5 hours or until the pork is tender and falling away from the bone.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (900g)|
|Recipe Makes: 4|
|Calories from Fat: 454 (46%)|
|Amt Per Serving||% DV|
|Total Fat 50.5g||67 %|
|Saturated Fat 17.4g||87 %|
|Monounsaturated Fat 21.4g|
|Polyunsanturated Fat 6.5g|
|Cholesterol 230.3mg||71 %|
|Sodium 2888.1mg||100 %|
|Potassium 2541.6mg||67 %|
|Total Carbohydrate 56.5g||17 %|
|Dietary Fiber 11.4g||46 %|
|Sugars, other 45.1g|
|Protein 70.9g||101 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 993
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.