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Sounds like a great recipe. Do you strain the sauerkraut or do you pour the sauerkraut and liquid into the Dutch oven? Thanks!
Hi John! Everything goes into the Dutch oven. No need to strain. Enjoy!
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.
Awesome Margaret, I’m so glad you like it!
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.
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
I have to make another comment. The RS article on pig raising was so horrifying, it made me cry. In a way it’s good to have these reminders of why I buy (almost all) meat from a local farmer, but reading about it is so awful. One wants to DO something to stop it. I guess buying local is something — but it certainly isn’t enough to stop the madness.
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.
Trish, My mom makes a dish simillar to this one, and she just simmers some small potatoes in with the lot. When doing that, you might want to omit the corn starch, as the potatoes will absorb some of the liquid and thicken it up by themselves.
This seems like a great “American-style” variation on choucroute, which we love this time of year. I’m going to try it with some boneless pork chops and some plain, ol’ New Braunfels smoked sausage. Instead of the sage, though, I think I’ll use black peppercorns and juniper berries, which I’ll remove before serving. And the mashed potatoes sound great, trish, but I am going to oven-roast some reds to go with this. The photo is mouth-watering!
This looks seriously good Elise. It’s 7 degrees here in cold Nebraska and this sounds like good wintertime comfort food. We’re making the grocery list and the ingredients for this are on it. It’s on the dinner menu tonight. I’ll let you know how it turns out. What do you serve as side dishes? We’re thinking mashed potatoes…
Do you use fresh or smoked kielbasa?
I’m guessing smoked kielbasa. It would better suit this dish. Sounds fantastic. I, too love sauerkraut and it’s really cold today. *dashing to the grocery store for pork* :)