15 April 2011

Pork Chops in Sauerkraut or Schab w Kiszonej Kapuście

The temperature here dropped again.  We had a couple of wonderful East Coast Spring days recently.  Now, it is cold with the temperatures in the 40's and 50's with a strong wind whipping across the prairie to the lake. 

The wind and temperatures seem to contradict the recent deer birth my husband witnessed and the Easter bushes blooming outside of my window.

It seems to be the perfect time to make a simple meal out of Pork and Sauerkraut, two of my kitchen staples that I lean on during winter months to get me through to summer.  Schab w Kiszonej Kapuscie is a recipe my mother made when I was little, so it is a family classic.

I can remember her making this dish once when we were living in our 2 bedroom apartment and a blizzard was blowing outside.  My brother and I played Indiana Jones in the living room, fighting Nazis hunting for the Holy Grail.  We both were Indiana Jones.

We didn't know what Nazis were but we knew their accents were supposed to be German and we knew they were mean in the movie.  My mother had of course reminded us that the character Elsa was Austrian and that we had lived there once for a while.  I always am reminded by that movie that I would like one day to revisit that small village in Austria...


2 tablespoons of Sunflower Oil or Butter
6 pieces of Pork Chops
1/2 sweet Onion, diced
1 clove Garlic, minced
1 33 oz jar of Sauerkraut, drained (I like "with carrots")
1 Bay Leaf
1 pint of Chicken Broth*, or enough to cover all ingredients in pan
Caraway seeds
1 Apple, peeled, cored and diced
Salt and Pepper to taste
Optional:  Dried Polish Mushrooms. I added Oyster Mushrooms, roughly chopped

In a large deep frying pan, warm oil and brown pork chops on each side.  Set aside. 

Add onions and garlic and cook on medium until translucent, scraping off the brown bits on the bottom of the pan.

Add sauerkraut.  Mix in caraway seeds, Bay Leaf, and marjoram.  If using mushrooms, add now.  Place the pork chops on top.  Pour broth on top.  Allow to simmer while covered with lid, for 15 minutes.

Add apple and stir in.  Add salt and pepper to taste.  Recover and simmer for an additional 15 minutes, until apple has softened.

Serve with mashed potatoes.


* I have heard of people using Apple Juice instead.

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Bill said...

"we both were Indiana Jones" - my favorite line. My brother and I played "the floor is lava!".

This looks delicious!!! I am absolutely in love with all Eastern European dishes. maybe you could mail some to me?

Rachel said...

That looks, and sounds incredible (I shouldn't read your blog on an empty stomach)! I lack your culinary skills, but I'm going to try out this recipe anyway, thanks for the suggestion! Hope your weather improves soon.

Anonymous said...

Hahah. We didn't play Indiana Jones, but James Bond with my cousin ;) Though I always insited on being the bad guy, so he always played the 007 ;) We would roam around our neighborhood, me fleeing, him trying to catch me (it always started as an spying exercise and progressed to the mad running around). It was the best on the Lany Poniedziałek, because we got to have actual weapons (I mean the water guns). No matter if it was cold or warm, we always ended up totally wet, both of us :D

Katie said...

This sounds wonderful! and, my husband and daughter would LOVE it - they think sauerkraut is the food of goods. Seems pretty easy and quick, too. I'm going to have to try it and with this cold spring it will be perfect.