Pennsylvania Dutch Pork Chops Recipe
Pennsylvania Dutch Pork Chops is one of my favorite dishes and you can try this, if you are searching for a variety dish. The flavors of applesauce, krauts and seasonings just add to the flavor of Pennsylvania Dutch Pork Chops. Just give it a try.
Ingredients
| 2 pork shoulder chops, cut 1/2 inch thick | ||
| Sauerkraut | 1 8 Ounce, drained, rinsed | |
| Caraway seed | 1/2 Teaspoon | |
| Water | 1/4 Cup (16 tbs) | |
| Applesauce | 1/2 Cup (16 tbs) | |
| Chopped onion | 2 Tablespoon, frozen | |
| Packed brown sugar | 1 Tablespoon | |
Directions
Trim fat from chops.
In skillet cook trimmings till about 1 tablespoon fat accumulates; discard trimmings.
Brown the chops in hot fat.
Remove chops from skillet; drain off fat.
Combine sauerkraut and caraway seed in skillet; add water.
Place chops atop.
Season well with salt and pepper.
Combine applesauce, onion, and brown sugar; pile atop chops.
Cover; simmer till done, about 35 minutes.
Makes 2 servings.
In skillet cook trimmings till about 1 tablespoon fat accumulates; discard trimmings.
Brown the chops in hot fat.
Remove chops from skillet; drain off fat.
Combine sauerkraut and caraway seed in skillet; add water.
Place chops atop.
Season well with salt and pepper.
Combine applesauce, onion, and brown sugar; pile atop chops.
Cover; simmer till done, about 35 minutes.
Makes 2 servings.
Chef
