Pennsylvania Dutch Pork Chops Recipe
Ingredients
| 4 shoulder pork chops, cut 1/2 inch thick (2 pounds) | ||
| Applesauce | 1 8 Ounce | |
| Sauerkraut | 1 16 Ounce, undrained | |
| Onion | 1/4 Cup (16 tbs), finley chopped | |
| Brown sugar | 2 Tablespoon | |
| Caraway seed | 3/4 Teaspoon | |
Directions
Trim excess fat from chops; cook trimmings in skillet till 1 tablespoon fat accumulates. (Electric skillet 300°.)
Discard trimmings.
Brown the chops slowly on both sides in hot fat.
Remove chops; drain off fat.
Reduce heat (220°).
Reserve 1/4 cup applesauce.
Combine remaining applesauce with sauerkraut, onion, brown sugar, and caraway seed; add to skillet.
Add chops; season with salt and pepper.
Spoon dollop of reserved applesauce over each chop.
Cover and simmer till chops are tender, 35 to 45 minutes.
Discard trimmings.
Brown the chops slowly on both sides in hot fat.
Remove chops; drain off fat.
Reduce heat (220°).
Reserve 1/4 cup applesauce.
Combine remaining applesauce with sauerkraut, onion, brown sugar, and caraway seed; add to skillet.
Add chops; season with salt and pepper.
Spoon dollop of reserved applesauce over each chop.
Cover and simmer till chops are tender, 35 to 45 minutes.
Chef
