Wednesday, February 17, 2016

Perfect Pork Chops

I feel like I am finally back to the land of the living. I don't know about everyone else, but this past winter has been crazy. First a head cold, then the stomach bug (that lasted a week!) and then -20° F... and now today it was 56°F... so weird. I hope that everywhere else is faring much better. Before all the craziness started, I had lunch with a dear friend. She cooked one of the most delicious meals. I seriously considered licking the plate once the kids had run off to play and she took her toddler to the bathroom. Not the dainty lick, either, the furious "must get every last drop" kind of lick. When I again expressed my appreciation, she laughed and told me how easy it was, and that this was the leftovers.

Needless to say, I had to learn to make it.

You know what the funniest thing is? It is ridiculously simple and everyone I have raved about it to has said, oh yeah, that's old school. Or something along those lines. Seriously? Where the heck have I been living? The only bright side of this rock is that my dad hadn't ever had it (he doesn't like sauerkraut) and he is now interested in growing extra cabbage so he can make sauerkraut so that he can make this recipe. Yep, it really is that good.

Perfect Pork Chops a.k.a. Braised Pork Chops with Sauerkraut
*this recipe takes 3 hours to cook but only about 10 minutes or less of active work.
Organic, pasture raised pork Chops
organic sauerkraut
salt and pepper
water

1. Preheat the oven to 375° F.
2. Liberally salt and pepper the pork chops.
3. Brown pork chops on both sides in a dutch oven or oven safe pan that has a cover.
4. Top the pork chops with sauerkraut.


5. Add water to the pan, double the amount that you want to have left. I add enough water to almost over the pork chops, about an inch.
6. Cover and cook at 375° F for 45 minutes.
7. Turn the heat down to 300°F and cook for at least 2 hours.


8. Serve. Enjoy your (real) When Harry Met Sally moment.

The verdict? I don't have enough pork chops and pork steaks in my freezer to have this once a week and so I am a little sad. But then I cook it again and forgot all about that. This recipe is so good. It has even made a sauerkraut eater out of me. (I know, I know, another thing I am learning to like.)

If you do anything in the next 30 days, try this recipe. Serve it with mash potatoes, serve it with noodles, bread or just a salad. I promise you won't be disappointed.

Okay, I am now off to pull another package of pork chops/steaks out of the freezer.

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