Pork Chops with Apples and Sauerkraut

I decided to combine two of my favorite pork dinners - spare ribs with sauerkraut and smothered pork chops with onion into one recipe using bone in pork chops. This delightfully delicious meal is easy on the budget, simple to make and can be made in a variety of ways. (More on that later in the post.) Try and catch a sale on the chops. I prefer bone in center cut, but use any pork chop you like. Assorted chops are generally less expensive, however you never know what quality you will get in the larger packs. But only you can choose based on your own budget.

This recipe serves 4 people and can easily be increased to feed more.

• 4 bone-in pork chops
• 1 - 27 oz. can sauerkraut
• 2 apples - peeled, cored and diced (medium dice)
• 1 apple - cored, peeled and sliced into rings
• 1/2 cup sweet onion diced (medium dice)
• 1 tbsp. brown sugar
• 1/4 cup white wine
• flour for dredging - approximately 1/2 cup
• 1 tbsp. butter or margarine
• 1 tbsp. olive oil (or canola)
• 1/2 tsp. caraway seed
• 1/2 tsp. cinnamon
• salt and pepper to taste
• water - if needed

1. Begin by prepping your onion and the apples. (Keep them separate.) Add the diced apples to a bowl. To keep the apples from browning (oxidizing), squeeze a little bit of lemon juice (fresh or bottled is also fine) and mix.
2. Salt and pepper both sides of your pork chops.
3. Use an all purpose flour for dredging your pork chops. For four chops 1/2 cup of flour is probably the right amount. To that add in the cinnamon and mix. Dredge both sides of the chops in the flour mixture.
4. In a deep skillet or dutch oven over medium high heat, melt 1 tbsp. butter and 1 tbsp. oil. The olive oil helps the butter from burning.
5. Take the floured pork chops and add them to the heated pan. Sear until you have a deep golden brown on both sides. This will take about 2-3 minutes per side. Lower the heat slightly if you need to so the butter does not burn.
6. When the chops are browned remove them to an awaiting plate.
7. Turn the heat down to medium low and add in the onions. Stir and cook for 2 minutes until the onions begin to soften and become somewhat translucent.
8. Deglaze the pan with the wine. Stir, get up all of the good bits and cook for 2 minutes.
9. Next, add in the diced apples and the brown sugar. Stir and cook for 2 minutes.
10. Add the sauerkraut and caraway seeds, stir until combined.
11. In an oven proof casserole dish add some of the kraut mixture to the bottom of the dish. Place in the pork chops and cover with the remaining sauerkraut.
12. Top off with the apple rings.
13. Bake in a preheated 375 degree oven, covered, for at least 1 hour.
14. If the mixture needs any liquid just add in a bit of water.

Another Great Blue Plate Special from Cooking On A Budget.