Ingredients with Measurements:
- 4 pork chops (ribs attached)
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (14 oz) sauerkraut, drained and rinsed
- 1 cup chicken broth
- 1 tablespoon brown sugar
- 1 tablespoon apple cider vinegar
Special equipment needed:
- Dutch oven or large pot with lid
- Tongs
Step-by-step instructions:
1. Preheat oven to 350°F (180°C).
2. Season pork chops with salt, black pepper, paprika, and garlic powder.
3. Heat olive oil in a Dutch oven over medium-high heat. Add pork chops and cook until browned on both sides, about 5 minutes per side. Remove pork chops from the pot and set aside.
4. Add chopped onion and minced garlic to the pot and cook until softened, about 3 minutes.
5. Add sauerkraut, chicken broth, brown sugar, and apple cider vinegar to the pot. Stir to combine.
6. Return pork chops to the pot, making sure they are submerged in the sauerkraut mixture.
7. Cover the pot with a lid and transfer to the preheated oven. Bake for 1 hour.
8. Remove the lid from the pot and bake for an additional 30 minutes, or until the pork chops are tender and the sauerkraut is caramelized.
9. Serve hot with a side of mashed potatoes or crusty bread.
Time:
Preparation time: 10 minutes
Cooking time: 1 hour 30 minutes
Temperature:
Preheat oven to 350°F (180°C).
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 360
Fat per serving: 18g
Carbohydrates per serving: 16g
Protein per serving: 34g
Substitutions for ingredients:
- Pork chops can be substituted with pork ribs or pork loin.
- Chicken broth can be substituted with vegetable broth or water.
- Brown sugar can be substituted with honey or maple syrup.
- Apple cider vinegar can be substituted with white wine vinegar or lemon juice.
Variations:
- Add sliced apples or pears to the sauerkraut mixture for a sweet and tangy flavor.
- Use beer instead of chicken broth for a richer flavor.
- Add caraway seeds or juniper berries to the sauerkraut mixture for a more traditional German flavor.
Tips and tricks:
- Make sure to rinse the sauerkraut before using it to remove excess salt.
- Brown the pork chops well before adding them to the sauerkraut mixture for extra flavor.
- Use tongs to flip the pork chops to avoid piercing the meat and losing juices.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or oven until heated through.
Presentation ideas:
Serve the pork chops and sauerkraut in a large serving dish with a garnish of fresh parsley.
Garnishes:
Fresh parsley
Pairings:
- German beer or Riesling wine
- Mashed potatoes or crusty bread
- Green salad or roasted vegetables
Suggested side dishes:
- Mashed potatoes
- Crusty bread
- Roasted vegetables
Troubleshooting advice:
- If the sauerkraut is too sour, add a little more brown sugar to balance the flavors.
- If the pork chops are tough, cook them for an additional 30 minutes until tender.
Food safety advice:
- Make sure to cook the pork chops to an internal temperature of 145°F (63°C) to ensure they are safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Rippchen mit Sauerkraut is a traditional German dish that originated in the Rhineland region. It is typically served with mashed potatoes or crusty bread.
Flavor profiles:
Savory, tangy, and slightly sweet.
Serving suggestions:
Serve hot with a side of mashed potatoes or crusty bread.
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Region: German