Smoked Pork Chops with Sauerkraut
These smoked pork chops with sauerkraut make a fairly quick-and-easy, satisfying weeknight meal. The chops are already fully cooked, so they don’t need a lot of time braising, but the flavor is there.
Ingredient
- 1 tablespoon unsalted butter
- 4 smoked, fully-cooked pork chops (such as Smithfield®)
- 1/3 cup chopped onion
- 1 (16 ounce) jar sauerkraut (such as Silver Floss®), mostly drained
- 1 apple - peeled, cored, and diced
- 1/2 cup beef broth
- 1 teaspoon bacon grease
- 1 clove garlic, minced
- 5 juniper berries
- 1 bay leaf
Direction
- Melt butter in a large skillet over medium-high heat. Quickly sear meat for 2 minutes on each side, and remove from pan. Reduce heat to medium, add onions, and saute for 3 minutes.
- Stir in sauerkraut, apple, beef broth, bacon grease, garlic, juniper berries, and bay leaf. Bring to a boil, reduce heat to low, cover, and simmer for 20 minutes.
- Remove bay leaf, add chops back to skillet, and nestle in the kraut. Simmer just until chops are warmed up, 3 to 5 minutes. Cooking further will dry them out.
