Golden Pork Chops with Sauerkraut and Creamy Mashed Potatoes

Golden seared pork chops simmered in tender sauerkraut with onions and garlic, balanced with a touch of sweetness and served over creamy mashed potatoes. A comforting, old-school meal that’s perfect for New Year’s Eve lunch or dinner

Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 40 minutes
Special Equipment: Large Skillet

Ingredients

• 4 pork chops, bone in or boneless

• 1 teaspoon salt

• ½ teaspoon black pepper

• 1 teaspoon garlic powder

• 1 teaspoon paprika

• 1 tablespoon olive oil

• 1 tablespoon butter

• 1 medium onion, sliced

• 2 cloves garlic, minced

• 1 apple, peeled and sliced optional

• 1 pound sauerkraut, drained with a little juice reserved

• ½ cup chicken broth

• 1 tablespoon brown sugar or honey optional

• 1 teaspoon caraway seeds optional

• 2 pounds potatoes, Yukon Gold or Russet

• 4 tablespoons butter

• ½ to 1 cup warm milk or cream

• Salt and black pepper to taste

• Sour cream optional

Directions

1. Season pork chops with salt, pepper, garlic powder, and paprika. Heat olive oil in a large skillet over medium high heat and sear chops 3 to 4 minutes per side until golden. Remove and set aside.

2. In the same skillet, melt butter and cook onion until softened. Add garlic and cook briefly, then stir in apple if using. Add sauerkraut, a splash of sauerkraut juice, chicken broth, brown sugar or honey, and caraway seeds. Bring to a gentle simmer.

3. Nestle pork chops back into the sauerkraut mixture. Cover and simmer on low 25 to 35 minutes until tender.

4. Meanwhile, boil potatoes in salted water until fork tender. Drain and mash with butter and warm milk or cream. Season with salt and pepper and add sour cream if desired.

5. Serve pork chops over mashed potatoes with sauerkraut and pan juices spooned over the top.