Sausage, Pork Chops and Kraut

I had a bunch of sauerkraut leftover from a meal earlier this week and wanted to find a meal to use it up on and found this one - it turned out to be a good one. The recipe called for juniper berries but I looked in 2 different stores for them and couldn't find 'em so I subbed in black peppercorns. I also think I may have cut up the pork a little too thin so if you make it slice the pork in thick slices so it doesn't shrink up too much.

Sausage, Pork Chops & Kraut

ingredients

• 1/2 lb sauerkraut, rinsed
• 4 small red skinned potatoes, halved
• 1/2 Tbsp vegetable oil
• 1 boneless smoked pork chop, trimmed & thickly sliced
• 1 white onion, chopped
• 2 cloves garlic, smashed
• 1/2 tsp coriander seeds, crushed
• Kosher salt
• 1/2 apple, grated
• 1/2 cup chicken broth
• 1 tbsp fresh parsley, chopped
• Whole-grain mustard, for dipping

directions

1. Soak the kraut in a bowl of warm water to take the edge off a bit. Simmer the potatoes in water over medium heat until fork tender, 10-15 minutes. Drain and keep warm.

2. Heat the veg oil in a dutch oven over medium high heat, Prick the sausages with fork and add to the pot with the pork; cook until browned on one side, 2-3 minutes. Turn the meats and add the onion, garlic, coriander, pepper and salt to taste. Cook until onion is golden browned, 4-5 minutes. Add the apple and cook for 1-2 minutes.

3. Drain the kraut, then add to the pot along with the chicken broth and 1/2 cup water. Cover and simmer for 10 minutes, then uncover and cook until thickened, 5 minutes. Transfer to plates with potatoes and serve with parsley on top and mustard on the side for dipping.

This will make 3 servings.

Enjoy!

This recipe was adapted from Food Network.