This dish masterfully pairs the smoky richness of perfectly cooked pork chops with the tangy zest of sauerkraut, creating a balanced and savoury meal. It’s a flavorful journey that combines traditional tastes with the comfort of home-cooked excellence.
What You’ll Need:
6 smoked pork chops (each about 1 inch thick)
2 tablespoons olive oil
6 1-pound bag of sauerkraut, rinsed twice, drained well
2 garlic cloves, sliced
6 bay leaves
10 whole black peppercorns
2 russet potatoes (about 1 1/2 pounds), peeled, cut in half lengthwise
2 large tomatoes, peeled, quartered
3 cups water
Step 1
Boil smoked pork chops in large pot of water 5 minutes. Drain pork chops well.
Step 2
Heat olive oil in heavy large Dutch oven over medium-high heat. Arrange half of sauerkraut in bottom of Dutch oven. Sprinkle sauerkraut with sliced garlic, bay leaves and whole peppercorns. Arrange pork chops, potato pieces and quartered tomatoes over. Cover with remaining sauerkraut. Pour 3 cups water over. Bring mixture to boil. Reduce heat; cover and simmer 25 minutes, stirring occasionally (be careful not to break up potatoes).
Step 3
Uncover and boil until most of liquid evaporates and potatoes are tender, about 20 minutes. Remove Dutch oven from heat. Cover and let stand 15 minutes. Discard bay leaves and peppercorns.
Step 4
Transfer pork chops, potatoes and tomatoes to large plate. Cut potatoes into large serving-size pieces. Spoon sauerkraut and any remaining liquid in Dutch oven onto centre of serving platter. Arrange pork chops, potatoes and tomatoes on serving platter around sauerkraut and serve.
Serves 6
