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Pork chops with mustard, sauerkraut, a bit of nip, and touch of tang

February 1, 1984



''Never overcook pork or it will dry out and lose its fine, delicate flavor.'' This important, often neglected advice is from the ''Fine Fresh Food Fast'' cookbook by Michele Urvater (Harper & Row, $8.95).

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Here's a recipe for pork chops with mustard and sauerkraut that is well-seasoned and simple. It's especially good if you use an imported German or French Dijon mustard rather than the hot-dog variety.

Try serving with a sweet potato or carrot puree rather than the usual apple sauce. Cook vegetables until tender. Drain and blend with a little salt, pepper, and butter in a food processor until smooth. Pork Chop Casserole 4 loin pork chops, 1-inch thick 2 cups sauerkraut, rinsed and squeezed dry 2 teaspoons prepared mustard 1/2 cup heavy cream 4 tablespoons seasoned flour 2 tablespoons vegetable oil Salt Freshly ground pepper

Trim as much outside fat from pork chops as possible. Combine sauerkraut, mustard, cream, sugar, salt, and pepper. Place mixture in baking dish large enough to fit chops in one layer.

Dip chops in seasoned flour and thoroughly shake off excess.

Heat oil in 12-inch skillet. When hot, saute chops over medium heat, about 2 to 3 minutes per side or until they develop a firm golden crust.

Season lightly with salt and pepper and place on sauerkraut.

Bake uncovered in 375 degree F. oven 20 minutes.