A couple of weeks ago, Dining Alone featured a dish that combined pork, sauerkraut, apples and potatoes. With Fall upon us, it seemed like the perfect dish to warm me up on a cold night. Plus, sauerkraut makes everything better!
I did adapt the recipe to suit what I had on hand - the original calls for smoked pork chops, but I used regular ones. Next time, I would use the smoked, because I can definitely see where that would add a super flavor. I also used caraway-free sauerkraut, fresh potatoes that I pre-boiled instead of the canned, and Dijon mustard instead of the whole grain.
I adore mustard, so I'll definitely add more the next time. I don't think I'd cook the potatoes with everything else next time, simply because I prefer roasted potatoes with a hearty dish like this. Also, if you don't love sauerkraut, I would make a smalled portion of the mixture, and serve it on the side.
I served this with some steamed carrots seasoned with lemon pepper and Mural of Flavor.
Pork with Sauerkraut, Apples and Potatoes
adapted for a recipe featured on Dining Alone
- 3 fresh pork chops, thick cut and boneless
- 20 oz. sauerkraut, fresh (if you're unable to find fresh, use bottled)
- 4 small potatoes, boiled and sliced ( I used a combination of redskin and Idaho)
- 2 small apples, cored and chopped
- 1 1/2 tablespoons Dijon mustard
- 1/2 cup apple juice
- Preheat your oven to 350 degrees.
- Arrange the potato slices in a baking dish.
- In a medium mixing bowl, combine the chopped apples, the drained sauerkraut and the mustard.
- Stir everything together, and pour on top of the potato slices.
- Top with the pork, and pour the apple juice on top .
- Bake, covered, for 1 hour, or until everything is heated through and the pork is cooked.
I'm sending this over to Joelen for her Oktoberfest Round-Up - hope she enjoys it as much as I did!