Ingredients and Weight:
- 8 boneless pork chops (1 inch thick), 1 pound
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 (16-ounce) can sauerkraut, drained
- 1/2 cup dry white wine (optional)
- 1/2 cup chicken broth
- 1 tablespoon caraway seeds
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
Preparation Time:
15 minutes
Cooking Time:
30-35 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Season pork chops with salt and pepper.
- Heat olive oil in a large skillet over medium heat.
- Brown pork chops on both sides for 2-3 minutes per side.
- Remove pork chops from skillet and set aside.
- Add onion and garlic to the skillet and cook until softened, about 5 minutes.
- Stir in sauerkraut, wine (if using), broth, caraway seeds, honey, and mustard.
- Bring to a boil, then reduce heat and simmer for 10 minutes.
- Return pork chops to the skillet and nestle them in the sauerkraut mixture.
- Cover and cook until pork chops are cooked through and the internal temperature reaches 145°F, about 15-20 minutes.
- Serve immediately with additional sauerkraut, if desired.
Nutritional Information:
Per serving (without sauerkraut):
- Calories: 250
- Fat: 12 grams
- Protein: 30 grams
- Carbohydrates: 15 grams
Dish Characteristics:
- Tender and juicy pork chops
- Tangy and flavorful sauerkraut
- Perfect for a weeknight dinner or special occasion
User Comments:
- "These pork chops were so delicious! The sauerkraut added a nice sour tang to balance the sweetness of the honey."
- "I love how easy this recipe was to make. It's definitely going into my regular rotation."
- "This dish is perfect for a cold night. The warm and comforting flavors are sure to satisfy."
Special Precautions and Tips:
- Do not overcook the pork chops, as they will become tough.
- If the sauce becomes too thick, add a little more chicken broth or water.
- You can also add other vegetables to the sauerkraut mixture, such as shredded carrots or green peppers.
