Thursday, May 8, 2014

Sauerkraut, Pork Chops & Grated Potatoes

Uploaded from the Photobucket iPhone AppGrowing up with Italian and German extended family members, I experienced some mighty fine cooks and meals. Sauerkraut was a "must learn to enjoy" food, and most often served with pork, but great with hot dogs or sausages, too. 

When I published Our German Family Favorites Cook Book, a cousin sent me this recipe, which she received from a German World War II bride.


Pork (that other white meat) is often on sale in various cuts, but most often I make this with chops, or pork steaks.  It would work with loin slices, even sausages, and is an easy one-pot dish to double or increase for more servings.


Uploaded from the Photobucket iPhone App
Sauerkraut, Pork Chops & Grated Potatoes
1 can of sauerkraut, drained and rinsed, about 2 cups
1 medium grated potato, about 2 cups
water or broth to cover sauerkraut
2 - 4 pork chops, pork steaks, or pork medallions, seasoned with salt and pepper

In a 2 quart, or 12-inch fry pan, put in rinsed sauerkraut and cover with water. Place pork chops on top and simmer covered for 1-1/2 hours.

Grate a potato (I leave skins on) and mix it in with the sauerkraut the last 1/2 hour of cooking.  Remove pork chops and brown under the broiler, if wanting them crispy.
Uploaded from the Photobucket iPhone AppUploaded from the Photobucket iPhone App
 Serve chops on top of sauerkraut gravy, potato mixture.  A side serving of apple sauce goes well.

Serves 2-4.

Estimated cost per serving: $1.50 or less.