WebSteps. Oktoberfest Pork Chops. In large, heavy-bottomed skillet over med heat, sauté bacon until lightly browned. Add onion and cook until softened slightly golden. Remove onions and bacon from pan and keep warm; do not wipe pan. Generously season pork chops with salt and pepper. Over med-high heat, add olive oil to bacon drippings and … WebOct 24, 2024 · Diana Rattray. Put your Instant Pot to good use with this pork chop recipe. The chops along with onions and mushrooms are browned on the saute setting; stock and herbs are added and pressure cooked. Afterword, a flavorful cream sauce simmers in the Instant Pot before being spooned over the chops. 14 of 29.
Hot German Potato Salad Recipe (No Mayo or Eggs)
WebCoarsely chop onion. In a plastic bag, combine the flour, 1/2 tsp thyme and salt and pepper. Shake to mix. Add the pork chops and shake lightly to coat. WebJan 23, 2024 · How to make German Pork Chops and Sauerkraut Step 1: Start by preparing your ingredients. Peel and cut up your apples and onion, and set them aside. While you are at it, preheat your oven to 350°F … mary jean murphy photography
Schwenkbraten (Grilled German Pork Chops) • Curious …
WebApr 12, 2024 · Add yellow potatoes to a large pot and cover with at least 1 inch of cold water. Generously salt the water (about 1 Tablespoon of salt), then bring to a boil and cook for about 10 minutes or until the potatoes can easily be pierced with a fork. Drain well and slice the hot potatoes into thick discs or chunks. Set aside. WebMay 23, 2024 · Season the pork chops on both sides with salt and freshly ground black pepper. Sear on both sides until golden brown. Layer the sauerkraut, seared pork chops, and baby potatoes in a 6-qt. slow cooker, finishing with a layer of sauerkraut. Cook on low until pork chops are tender, about 8 hours. Notes WebDec 28, 2024 · German Pork Chops have a truly distinctive flavor combination. Any time you're in the mood for pork chops, apples and kraut, this recipe has everything you need. The pork chops are so tender! There's a light dusting of cinnamon and paprika at the end that really sets this dish apart. mary jean monnerat