Sauerkraut Smothered with Pork Chops and Sausage
Dive into the heartwarming flavors of Eastern European cuisine with this Sauerkraut Smothered with Pork Chops and Sausage recipe, a rustic dish that combines tender bone-in pork chops, savory sausages, and tangy sauerkraut in a rich, aromatic broth. Highlighted by fragrant caraway seeds, a touch of paprika, and optional white wine for added depth, this one-pot meal is simmered to perfection, ensuring juicy meats and a sauerkraut base that's both zesty and hearty. Perfect for cozy family dinners or gatherings, it’s served best with crusty bread or buttery boiled potatoes. Ready in just over an hour, this comforting recipe is a celebration of bold flavors and effortless cooking.
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 4 pieces sausages (e.g., kielbasa or bratwurst)
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 large yellow onion
- 3 pieces garlic cloves
- 1 teaspoon caraway seeds
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 3 cups sauerkraut (drained)
- 1 cup chicken broth
- 0.5 cup dry white wine (optional)
- 2 pieces bay leaves
- 2 tablespoons fresh parsley
Instructions
Season both sides of the pork chops with salt, pepper, and paprika.
In a large, heavy-bottomed skillet or Dutch oven, heat 1 tablespoon of butter and 1 tablespoon of olive oil over medium-high heat.
Sear the pork chops on both sides until golden brown, about 2-3 minutes per side. Remove from skillet and set aside.
Add the sausages to the same skillet, sear for 2-3 minutes until browned, and remove them to the same plate as the pork chops.
Add the remaining butter and olive oil to the skillet. Lower the heat to medium, and add the sliced onion to the pan.
Cook the onion, stirring occasionally, until softened and translucent, about 5 minutes. Add minced garlic and cook for another 30 seconds until fragrant.
Sprinkle in the caraway seeds and stir them into the onion mixture.
Add the drained sauerkraut to the skillet and toss to combine with the onions.
Pour the chicken broth and optional white wine over the sauerkraut. Stir to combine and add the bay leaves.
Nestle the browned pork chops and sausages into the sauerkraut mixture, ensuring they are partially submerged in the liquid.
Reduce the heat to low, cover the skillet, and let it simmer for 35-40 minutes until the pork chops are tender and cooked through.
Taste the sauerkraut mixture and adjust seasoning with additional salt and pepper, if needed.
Remove the bay leaves before serving. Garnish with freshly chopped parsley.
Serve hot on a platter with crusty bread or boiled potatoes on the side.
Nutrition Facts
Calories |
3690 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 253.7 g | 325% | |
| Saturated Fat | 90.5 g | 453% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 806 mg | 269% | |
| Sodium | 11012 mg | 479% | |
| Total Carbohydrate | 64.3 g | 23% | |
| Dietary Fiber | 26.0 g | 93% | |
| Total Sugars | 25.2 g | ||
| Protein | 253.4 g | 507% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 507 mg | 39% | |
| Iron | 24.3 mg | 135% | |
| Potassium | 5137 mg | 109% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
