No ImageStuffed Pork Chops with Kielbasa and Sauerkraut

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  1. John King

    Sounds like a great recipe. Do you strain the sauerkraut or do you pour the sauerkraut and liquid into the Dutch oven? Thanks!

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  2. Margaret Espaillat

    Dios mio, this was the best pork chop dish I’ve ever made. I cook for eight adults every night and I’m going to go over to my parents’ house next door right now to receive my medal for this meal.

    xxxxxyyyyy

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  3. Mike Brown

    Do not use hard cased kielbasa, try using fresh kielbasa instead. It makes a world of difference. My German grandmother would always make sauerkraut and kielbasa the old fashioned way, using cumin seed, onion, a diced apple, barley, salt and plenty of fresh cracked black pepper. She would bring it to a boil and then let it simmer for 4 hours. Make the sauerkraut on one day and then add it to a pork roast half way through cooking the next for a delicious meal.

  4. ChefMacho

    Great recipe! basic German I love to do this on grill and try to make potatoe dumplings. to grill , just put chops on grill a bit first then find a good pan that you can put on grill,add saurkraut and whatever cover tightly mild heat for 45 to an hour. PLZ does anyone have goo potatoe dumpling recipe

  5. Linda

    They serve choucroute here in France now-cooking it in huge metal pans in the markets. It doesn’t taste as good as I’m sure yours is as I always thinks it needs a little doctoring. Next time I will use your recipe. Can’t get the smoked saugage here but by baking everything in the oven, I think the taste will be terrific.

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