Pork And Sauerkraut Dinner

Oxmoor House
4 servings


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4 slices bacon
1/4 cup chopped onion
1 (16-ounce) can shredded sauerkraut, drained
1 medium carrot, scraped and sliced
1 1/2 teaspoons sugar
3 whole peppercorns
1 whole clove
1 small bay leaf
1/4 cup plus 2 tablespoons chicken broth
1/4 cup Chablis or other dry white wine
2 medium potatoes, peeled and quartered
2 (1/2-inch-thick) smoked pork chops (about 3/4 pound)
2 (1/4-pound) knockwurst sausages, diagonally scored


Cook bacon in a 9-inch cast iron skillet until crisp; drain on paper towels. Crumble and set aside, reserving 1 1/2 tablespoons drippings in skillet.

Sauté onion in drippings until tender. Add sauerkraut, carrot, sugar, and crumbled bacon, stirring gently until well blended.

Combine peppercorns, clove, and bay leaf on a small amount of cheesecloth, and tie securely. Place cheesecloth bag in skillet, and cover completely with sauerkraut mixture.

Pour chicken broth and wine over sauerkraut mixture; bring to a boil. Reduce heat; cover and simmer 10 minutes. Place potatoes, pork chops, and sausages evenly over sauerkraut. Cover and simmer 1 hour. Discard cheesecloth bag.

To serve, place sauerkraut mixture on a warm serving platter. Arrange pork chops, sausages, and potatoes on top of sauerkraut. Serve immediately.

Created date

February 2010