Imen Dridi Pioneer Woman Pork Chops and Sauerkraut is made of bone-in pork chops, sauerkraut, brown sugar, green pepper, and onion. It serves 6 and takes about 1 hour and 15 minutes to prepare, including browning and baking, offering a delicious, hearty meal.
More Pioneer Woman Recipe:
- Pioneer Woman Pork Ribs And Sauerkraut
- Pioneer Woman Pulled Pork Nachos
- Pioneer Woman Slow Cooker Pulled Pork
🧡 Why You’ll Love This Pork Chops And Sauerkaut Recipe:
- Flavor Fusion: The tangy sauerkraut perfectly complements the savory pork chops, while brown sugar adds a hint of sweetness, creating a harmonious blend of flavors.
- Easy Preparation: With straightforward steps and simple ingredients, this recipe is easy to follow, making it accessible for cooks of all skill levels.
- Aromatic Experience: The cooking process fills your kitchen with an inviting aroma, heightening the anticipation for the meal.
- One-Pan Wonder: The recipe requires minimal cleanup since it’s prepared and cooked in one pan, making it a convenient option for busy nights.
- Satisfying Texture: The pork chops offer a tender, juicy texture that contrasts nicely with the slightly crunchy sauerkraut, providing an enjoyable eating experience.
- Rich in Tradition: This classic combination has been enjoyed for generations, offering a taste of tradition and nostalgia with every serving.
❓ What Is Pioneer Woman Pork Chops And Sauerkaut Recipe?
Pioneer Woman Pork Chops and Sauerkraut recipe features seasoned, browned pork chops baked with undrained sauerkraut, brown sugar, green pepper, and onion, creating a savory, slightly sweet dish. It’s a hearty meal that serves 6 and takes about 1 hour and 15 minutes to prepare.
🥩 Pioneer Woman Pork Chops And Sauerkaut Ingredients
- 2 tablespoons canola oil
- 4 bone-in center-cut pork loin chops (8 ounces each )
- 1 jar (32 ounces) sauerkraut, undrained
- 3/4 cup packed brown sugar
- 1 medium green pepper, sliced
- 1 medium onion, sliced
🍲 How To Make Pioneer Woman Pork Chops And Sauerkaut
- Heat 2 tablespoons of canola oil in a large skillet over medium-high heat.
- Once the oil is hot, add 4 bone-in center-cut pork loin chops. Cook each side for 4-5 minutes or until golden brown. Remove the chops from the skillet and set them aside.
- In a large baking dish, spread half of the undrained sauerkraut on the bottom. Sprinkle half of the 3/4 cup packed brown sugar over the sauerkraut.
- Place the browned pork chops on top of the sauerkraut layer. Cover the pork chops with the remaining sauerkraut.
- Sprinkle the rest of the brown sugar on top. Distribute 1 medium sliced green pepper and 1 medium sliced onion over the sauerkraut.
- Cover the baking dish with aluminum foil or a lid. Bake in a preheated oven at 350°F (175°C) for about 1 hour, or until the pork chops are tender and cooked through.
- Carefully remove the baking dish from the oven. Let it sit for a few minutes before serving to allow the flavors to meld together.
💭 Recipe Tips:
- Browning the Pork Chops: Don’t skip browning the pork chops before baking. This step adds depth of flavor and improves the texture of the meat.
- Make Ahead: This dish can be prepared ahead and refrigerated before baking. It’s a great way to let the flavors meld together even more. Just add a few extra minutes to the baking time if you’re starting from cold.
- Balancing Flavors: Adjust the amount of brown sugar based on your taste and the tanginess of the sauerkraut. More sugar will mellow out the sauerkraut’s sharpness, while less will allow its natural flavor to shine.
- Checking for Doneness: Pork chops are done when they reach an internal temperature of 145°F (63°C). Use a meat thermometer to ensure they are cooked through but still juicy.
- Resting the Meat: Let the pork chops rest for a few minutes after baking. This allows the juices to redistribute throughout the meat, ensuring it’s moist and flavorful when you slice into it.
🥗 What To Serve With Pork Chops And Sauerkaut?
Serve Pork Chops and Sauerkraut with mashed potatoes or boiled potatoes to soak up the flavors, steamed green beans or roasted Brussels sprouts for a fresh contrast, and crusty bread or dinner rolls to complement the hearty, tangy dish.
🎚 How To Store Leftovers Pork Chops And Sauerkaut?
- Refrigerate: Cool Leftovers Pork Chops And Sauerkaut to room temperature then transfer them to an airtight container store it in the refrigerator for up to 3-4 days.
- Freeze: Place cooled Leftovers Pork Chops And Sauerkaut in freezer-safe containers or bags freeze for up to 2-3 months. Thaw in the refrigerator overnight before reheating.
🥵 How To Reheat Leftovers Pork Chops And Sauerkaut?
- On The Oven: Preheat the oven to 350°F (175°C) place Leftovers Pork Chops And Sauerkaut in an oven-safe dish cover it with foil to retain moisture and heat for about 15-20 minutes or until thoroughly warmed.
- In The Microwave: Transfer Leftovers Pork Chops And Sauerkaut to a microwave-safe dish cover with a microwave-safe lid or plastic wrap, and heat on medium power for 2-3 minutes, stirring occasionally to ensure even warming.
FAQ’S
What type of pork chops work best for Pork Chops And Sauerkaut?
Center-cut bone-in pork chops are ideal for this dish due to their flavor and tenderness. Bone-in chops tend to be juicier and more flavorful than boneless versions, enhancing the overall taste of the meal.
Can I use fresh sauerkraut instead of jarred in Pork Chops And Sauerkaut?
Absolutely fresh sauerkraut can be used and may even provide a crisper texture and fresher taste. Remember to adjust seasoning since fresh sauerkraut might have a different salt content than jarred.
How can I prevent my pork chops from becoming dry?
Avoid overcooking by using a meat thermometer to ensure the internal temperature reaches 145°F (63°C), which is the safe minimum for pork. The sauerkraut also helps to keep them moist during the baking process.
Is it necessary to brown the pork chops before baking?
Browning the pork chops before baking is highly recommended as it seals in the juices and adds a depth of flavor to the meat that you won’t achieve through baking alone.
What should I do if my sauerkraut is too sour?
If your sauerkraut is too sour for your liking, rinsing it under cold water before using can help mellow the flavor. Additionally, the brown sugar in the recipe also helps to balance the tartness.
Try More Pioneer Woman Recipe:
- Pioneer Woman Slow Cooker Pork Chops
- Pioneer Woman Cabbage Casserole
- Michael Symon Smoked Pork Shoulder
Pioneer Woman Pork Chops And Sauerkaut Nutrition Fact
Amount Per Serving
- Calories 234
- Total Fat 11.8g
- Saturated Fat 4.4g
- Cholesterol 71.4mg
- Sodium 488.7mg
- Potassium 401.3mg
- Total Carbohydrate 6.4g
- Dietary Fiber 1.3g
- Sugars 2.8g
- Protein 24.1g
- Vitamin A 0.3%
- Vitamin C 13.9%
- Calcium 4.1%
- Iron 8.4%
Pioneer Woman Pork Chops And Sauerkaut
Description
Pioneer Woman Pork Chops and Sauerkraut is made of bone-in pork chops, sauerkraut, brown sugar, green pepper, and onion. It serves 6 and takes about 1 hour and 15 minutes to prepare, including browning and baking, offering a delicious, hearty meal.
Ingredients
Instructions
- Heat 2 tablespoons of canola oil in a large skillet over medium-high heat.
- Once the oil is hot, add 4 bone-in center-cut pork loin chops. Cook each side for 4-5 minutes or until golden brown. Remove the chops from the skillet and set them aside.
- In a large baking dish, spread half of the undrained sauerkraut on the bottom. Sprinkle half of the 3/4 cup packed brown sugar over the sauerkraut.
- Place the browned pork chops on top of the sauerkraut layer. Cover the pork chops with the remaining sauerkraut.
- Sprinkle the rest of the brown sugar on top. Distribute 1 medium sliced green pepper and 1 medium sliced onion over the sauerkraut.
- Cover the baking dish with aluminum foil or a lid. Bake in a preheated oven at 350°F (175°C) for about 1 hour, or until the pork chops are tender and cooked through.
- Carefully remove the baking dish from the oven. Let it sit for a few minutes before serving to allow the flavors to meld together.
Notes
- Browning the Pork Chops: Don’t skip browning the pork chops before baking. This step adds depth of flavor and improves the texture of the meat.
- Make Ahead: This dish can be prepared ahead and refrigerated before baking. It’s a great way to let the flavors meld together even more. Just add a few extra minutes to the baking time if you’re starting from cold.
- Balancing Flavors: Adjust the amount of brown sugar based on your taste and the tanginess of the sauerkraut. More sugar will mellow out the sauerkraut’s sharpness, while less will allow its natural flavor to shine.
- Checking for Doneness: Pork chops are done when they reach an internal temperature of 145°F (63°C). Use a meat thermometer to ensure they are cooked through but still juicy.
- Resting the Meat: Let the pork chops rest for a few minutes after baking. This allows the juices to redistribute throughout the meat, ensuring it’s moist and flavorful when you slice into it.
