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 Pork chops, Kielbasa, and Sauerkraut 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

Description

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 Rec

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