Braised Pork Chops With Sauerkraut

1. 1

   Melt the butter or lard in a skillet and quickly brown the pork chops on both sides. Place on platter and set aside.

2. 2

   Arrange the bacon in the bottom of a large dutch oven or braising pan.

3. 3

   Rinse the sauerkraut in a colander and squeeze out as much water as you can. (You can skip this step if you like a stronger flavor). Place half of it on top of the bacon.

4. 4

   Place the sliced onions over the sauerkraut and sprinkle with 1 tsp freshly ground black pepper.

5. 5

   Arrange the pork chops on top of the onions, and pour in any collected juices.Sprinkle with salt, pepper and the garlic.

6. 6

   Add the rest of the sauerkraut, sprinkle with pepper and pour over as much beer as you need to cover.

7. 7

   Bring to a boil, reduce to a simmer and cook one hour. The pot should never get completely dry.

8. 8

   Note: I find 2 lbs sauerkraut to be enough, but if you have hearty eaters, you might want the larger quantity. I do not add additional salt.

* Per serving · 4 servings · Values may vary.