How to make it

  • 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.

Reviews & Comments 2

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  • conner909 9 years ago
    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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    " It was excellent "
    anniemay ate it and said...
    Oh my gosh. Great winter food!
    Was this review helpful? Yes Flag

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