Almost a one-dish meal
KAREN CIMMS/TIMES NEWS Pork Chops, Potatoes and Sauerkraut
I have to be in the mood to eat pork, and even then, there are only a few ways I actually like it.
This is one of them.
The pork is highly seasoned with lots of salt, pepper and garlic powder.
The potatoes cook along with the pork, and the sauerkraut is added at the end. However, if you prefer, you can add the sauerkraut after you turn the pork.
When the pork has finished cooking, remove it and the potatoes, and give the sauerkraut a good stir to pick up all of the flavor at the bottom of the pan.
This is delicious served with apple sauce. I also recommend a nice green vegetable to go with it to brighten up the plate and please the palate.
Pork Chops, Potatoes and Sauerkraut
Makes 4 servings
8 thin, bone-in pork chops
6 medium potatoes, peeled and sliced into one-eighth inch slices
1 pound sauerkraut, rinsed well and drained
Preheat oven to 400 degrees.
Par cook the sliced potatoes in boiling water for 8-10 minutes. Drain and set aside.
Spray a large baking dish (chose one that can go on the stove top as well as the oven) with a light coating of cooking spray. Season the pork chops liberally with salt, pepper and especially garlic powder, on both sides. Arrange in an even layer in the baking dish.
Toss the parboiled sliced potatoes in a little bit of oil, then season as well with salt, pepper and garlic powder, and arrange over pork chops.
Bake in the oven for 20 minutes, then turn the pork chops once, and return to the oven for another 15-20 minutes, or until an internal temperature of 160 degrees is reached.
Remove the pork and potatoes to a serving dish. Take the rinsed sauerkraut (and I mean rinsed!) and spread it into the baking dish and cook over low heat and stir so that it picks up all of the browned bits at the bottom of the pan.
Continue to cook and stir until heated through.