In anticipation of the snow storm, I stocked up at Stew Leonards on Thursday. One purchase was two extra thick center-cut pork chops for Braised Pork Chops in Sauerkraut, using Dr. Pickle’s sauerkraut.
Winter Storm Jonas
We’re right in the middle of Winter Storm Jonas. Don’t you love how all storms now have names! I remember some unnamed storms when we lived in NYC, such as the Blizzard of 1978 – 17.7 inches and Metropolitan Snowstorm of 1983 – 17.6 inches. According to the news, the city already has 15 inches and the storm warning goes through 7am tomorrow!
We’re only at six inches and the forecast isn’t too bad here. It’s windy (35-40 mph winds) and I’m glad we’re home and warm. The aroma from the pork and sauerkraut is intoxicating and I’m anxiously awaiting dinner!
Final tally was 15 inches! Thanks Bren Landscaping & Masonry for the great job of clearing us out!
I met Dr. Pickle at the Larchmont farmer’s market through my friend Ellen. He’s a delightful young guy who sells his pickles at a multiple locations in the NY/NJ area and through mail order. Wish he came to CT!!
He sets up a table surrounded by wooden barrels filled with his half-sour pickles, probably my most favorite pickle of all, giardiniera, spicy peppers, pickled mushrooms and many more.
He even makes olives! A tasting dish is always filled with samples and needless to say, you leave with more than you intended to buy!
Well, back to cooking…
Braised Pork Chops in Sauerkraut
Generously season the pork chops on both sides with salt and pepper and brown them in oil over high heat four minutes per side. Remove and drain most of the fat.
I don’t drain or rinse Dr. Pickle’s sauerkraut. It’s so fresh and still has a nice crunch; it can be eaten without any additional cooking. If you’re using canned sauerkraut, I recommend draining and then soaking it for 20 minutes in cold water. Drain again and add ½ cup cold water to make up for the lost liquid.
To prepare the sauerkraut, combine dry white wine, very thin slices of Granny Smith apple and onion and some caraway seeds in the pot (remove chops and drain the fat first). Because I don’t drain or soak the sauerkraut, I don’t add any more salt at this point. If you use canned sauerkraut, taste it to determine if it needs a little salt after the soaking. Lay the pork chops on top of the sauerkraut, cover and cook on low for 4 hours turning the chops after 2 hours.
- 2 thick center-cut pork chops
- kosher salt
- freshly ground pepper
- 2 tablespoons olive oil
- 1 pint sauerkraut
- 1 medium onion, thinly sliced
- 1 Granny Smith apple, peeled, cored and thinly sliced
- ½ cup dry white wine
- ½ cup cold water, if you drained the sauerkraut
- 1 teaspoon caraway seeds
- Generously season both sides of the pork chops with salt and pepper.
- Heat the oil in a large Dutch oven or heavy-bottomed pot over high heat and sear the chops for 4 minutes per side. Remove to a plate and drain the fat from the pot.
- Stir in the sauerkraut, onion, apple, wine (water if needed) and caraway seeds and bring to a boil.
- Return the chops to the pot, placing them on top of the sauerkraut and cover the pan.
- Reduce the heat to barely a simmer and cook for 2 hours. Turn the pork chops and cook for another 2 hours. The chops are ready when they’re fork tender.