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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