My father is of German Austrian descent, so naturally we eat a lot of pork chops and sauerkraut. Recipes containing the same have almost a genetic pull over him. Add some kielbasa and the urge to try the recipe becomes irresistable.
Dad found this recipe (made minor adjustments) in an old (1988) issue of Gourmet. Warm and hearty, it’s perfect for Winter.
Stuffed Pork Chops with Kielbasa and Sauerkraut Recipe
Ingredients
Stuffing:
- 1 cup finely chopped onion
- 1 garlic clove, minced
- 2 Tbsp minced fresh sage or 2 teaspoons crumbled dried
- 2 Tbsp unsalted butter
- 3 Tbsp dry bread crumbs
- 4 1-inch thick rib pork chops (about 1/2 pound each)
- 1 Tbsp grapeseed oil or canola oil
- 1/2 pound kielbasa, cut diagonally into 3/4-inch-thick slices
- 1 large onion, sliced
- 1 1/2 to 2 pounds sauerkraut, drained, rinsed well, and drained again
- Salt and pepper
- 3/4 cup dry white wine
- 1/2 cup chicken broth
- 1 bay leaf
- 2 Tbsp thinly shredded fresh sage leaves or 2 teaspoons crumbled dried
- 1 Tbsp cornstarch dissolved in 2 Tbsp cold water
- 1 Tbsp minced fresh parsley
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