Stuffed Chops Kraut And Kielbasa
From smurfetta 16 years agoIngredients
- Stuffing shopping list
- 1 cup finely chopped onion shopping list
- 1 garlic clove, minced shopping list
- 2 Tbsp minced fresh sage or 2 teaspoons crumbled dried shopping list
- 2 Tbsp unsalted butter shopping list
- 3 Tbsp dry bread crumbs shopping list
- pork chops, kielbasa, and sauerkraut shopping list
- 4 1-inch thick rib pork chops (about 1/2 pound each) shopping list
- 1 Tbsp grapeseed oil or canola oil shopping list
- 1/2 pound kielbasa, cut diagonally into 3/4-inch-thick slices shopping list
- 1 large onion, sliced shopping list
- 1 1/2 to 2 pounds sauerkraut, drained, rinsed well, and drained again shopping list
- salt and pepper shopping list
- 3/4 cup dry white wine shopping list
- 1/2 cup chicken broth shopping list
- 1 bay leaf shopping list
- 2 Tbsp thinly shredded fresh sage leaves or 2 teaspoons crumbled dried shopping list
- 1 Tbsp cornstarch dissolved in 2 Tbsp cold water shopping list
- 1 Tbsp minced fresh parsley shopping list
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.
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