Instructions
Step 1: Heat oil or butter in a skillet over medium heat. Add smoked pork chops and brown them for 3–4 minutes per side until heated through and golden.
Step 2: Remove the pork chops and set aside. In the same skillet, add onions if using, and sauté until soft.
Step 3: Add sauerkraut and caraway seeds to the pan, season with salt and pepper, and stir until warmed through.
Step 4: In a separate pan or the same skillet, lightly brown the boiled potatoes until crisp on the edges.
Step 5: Return the pork chops to the pan, nestling them into the sauerkraut. Cover and heat for an additional 5 minutes.
Step 6: Plate the pork chops with a side of sauerkraut and crispy potatoes. Garnish with parsley if desired.
Storage Information
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave until warmed through.
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