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Pork Chops Smothered in Pineapple Sauerkraut
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Servings:
4
Author:
10
30
Course:
Dinner
Cuisine:
German
Keywords:
pork chops
german recipes
german food
pineapple kraut
🧂 Ingredients
4
large pork chops boneless or
Kosher salt and freshly ground pepper
1 15 oz
can crushed pineapple
2
onions
3
carrots
3 tablespoons
canola oil
1 cup
sauerkraut
drained
1/2 cup
dry white wine
1 teaspoon
curry powder
1 tablespoon
butter
1 teaspoon
sugar
1 tablespoon
unsalted butter
1 tablespoon
chopped fresh rosemary
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Instructions
1
Rinse the pork chops and pat dry. Season with salt and pepper on both sides. Set
aside.
2
Drain the canned pineapple. Reserve the juice.
3
Peel the onions and dice into small pieces.
4
Peel the carrots and cut into thin coins.
5
Heat 1 tablespoon of the canola oil in a large skillet, add the onions and cook,
stirring occasionally until they become transparent.
6
Add the carrots and pineapple to the skillet and stir to coat.
7
Mix in the sauerkraut.
8
Cook for 5 minutes, stirring frequently.
9
Add the wine and the pineapple juice to the skillet.
10
Sprinkle the curry powder over the top and stir to combine.
11
When the liquid starts to boil, reduce the heat to low and simmer for 20
minutes.
12
Season with the sugar, kosher salt and freshly ground pepper to taste.
13
In a separate frying pan, heat the remaining 2 tablespoons of canola oil
together with the butter over high heat.
14
Sear the pork chops on both sides. Reduce the heat to medium and continue to
cook the pork chops 5 minutes on each side or until they are cooked through.
15
Transfer the pork shops to a serving platter, cover with the cooked pineapple
sauerkraut, garnish with the chopped fresh rosemary and serve.
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