Recipe

Stuffed Chops Kraut And Kielbasa Recipe

Add Step-by-Step Photos	Smurfetta / All my dishes 1 year, 10 months ago A bit labor intensive but, oh so worth it. Prep:30m Cook:90m Servings:4	Smurfetta
	german

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Ingredients

Stuffing

1 cup finely chopped onion

1 garlic clove, minced

2 Tbsp minced fresh sage or 2 teaspoons crumbled dried

2 Tbsp unsalted butter

3 Tbsp dry bread crumbs

Pork chops, Kielbasa, and Sauerkraut

4 1-inch thick rib pork chops (about 1/2 pound each)

1 Tbsp grapeseed oil or canola oil

1/2 pound kielbasa, cut diagonally into 3/4-inch-thick slices

1 large onion, sliced

1 1/2 to 2 pounds sauerkraut, drained, rinsed well, and drained again

Salt and pepper

3/4 cup dry white wine

1/2 cup chicken broth

1 bay leaf

2 Tbsp thinly shredded fresh sage leaves or 2 teaspoons crumbled dried

1 Tbsp cornstarch dissolved in 2 Tbsp cold water

1 Tbsp minced fresh parsley

Directions

Make the stuffing.

In a heavy skillet cook the onion, the garlic, and the sage in the butter over low heat, stirring, until the onion is softened.

Remove the skillet from the heat, and stir in the bread crumbs and salt and pepper to taste.

Set aside.

With a paring knife, make a 3/4-inch long horizontal incision along the fat side of each chop and cut a deep wide pocket in the chop by moving the knife back and forth carefully through the incision. (your butcher will be glad to dothis for you)

Fill the chops with the stuffing.

Pat the chops dry.

In a large dutch oven, heat the oil over medium high heat.

Brown the chops on both sides, removing the chops from the pan to a plate when done.

Add the kielbasa slices to the pan, browning them lightly on both sides, removing to another plate when done.

Drain off all but 1 Tbsp of fat.

Cook the onion over medium heat, until softened.

Add half of the sauerkraut, spreading it to form a layer on the bottom on the pan.

Cover the sauerkraut with the pork chops.

Add salt and pepper.

Add the kielbasa.

Spread the remaining sauerkraut over the chops and kielbasa.

Add the wine, broth and bay leaf.

Bring the liquid to a simmer and simmer the mixture, covered for 1 1/2 hours, or until the chops are tender. Discard the bay leaf. Transfer the chops and the kielbasa to a plate; cover with and keep warm.

Add the sage to the sauerkraut mixture, bring mixture to a simmer. Add the cornstarch mixture to the sauerkraut then stir, and simmer for 2 minutes.

Spoon sauerkraut on to a large platter.

Place the chops and kielbasa on top of the sauerkraut, sprinkle with fresh parsley.

Serve hot.

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Comments

anniemay 1 year, 10 months ago said:
Oh my gosh. Great winter food!

conner909 1 year, 3 months ago said:
Another winner...looks like you haven't posted any recipes in a while...hope you are still checking out this site!

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