Oktoberfest may be over, but we eat German food all year round at GWG. These pork chops with potatoes and sauerkraut are pretty easy to whip up too so it’s great for a busy weeknight. It’s also arguably healthy and very substantial – especially with the kraut (& trendy might I add). Now that the temps are dropping, it’s a great time to bust out warm and hearty meals packed with nutrients.
Since this is a pretty substantial meal, I thought some hearty grooves were in order. I threw together a quick playlist of songs with a lot of oomph, vigor, and power. For me, certain songs just have that “hearty” quality: passionate and heavy rhythms and drumming, vocals filled with vitality and spirit, and generous, robust instrumentals.
Due to the small number of ingredients and the fact that the chops are already partially cooked from smoking, this meal really is easy and quick to prepare. I typically add a side of cucumber salad to a dish like this – both the vinegar and sour cream dressed varieties compliment the rest of the meal very well.
- 2-3 smoked pork chops
- 4-5 large onion slices (halved)
- 7-9 redskin potatoes (quartered)
- 2 tsp caraway seeds
- 16 oz. sauerkraut
- salt, pepper, and oil for cooking
- Begin lightly frying onion slices and potato quarters in oil over medium-high heat. Season with salt and pepper.
- After about 10 minutes add kraut and caraway seeds. Season more with salt and pepper if needed. Add kraut later if you prefer less-fried kraut.
- After about 5-7 more minutes, add pork chops and continue to cook until they are warm – you will notice that will begin to brown ever so slightly. Note: they have been thoroughly smoked so they do not need to be cooked very long.