Easy Pork Chops and Sauerkraut

I love to cook impressive meals for family and friends that take time and attention, but, baby, sometimes you need a quick delicious meal in your bag of tricks.

Consider this one of them: Easy Pork Chops and Sauerkraut

This meal is so stinkin’ easy, fast and delicious that you’ll be stunned, STUNNED, I TELL YA, at the results..

Your family or guests will think you have been in the kitchen for hours, because how else could you have turned out a meal like this in under an hour.

NOT POSSIBLE!

Wait. So possible.

Now let OMT! show you how.

Pork Chops and Sauerkraut

Ingredients:

5 bone-in 1-inch thick pork chops

32 ounce jar of sauerkraut (or 32 ounces in cans)

Salt and Pepper to taste

Directions:

~ Lay the pork chops in a single layer in a large cooking dish.

No need to grease pan first.

Look at these beauties.

~ Salt and pepper to taste. Flip. Salt and pepper to taste again.

Here’s an OMT! secret: I omit all seasoning because the sauerkraut adds enough.

#truth

That’s not to say that seasoning the chops before hand is unnecessary – I’m only saying that for us, I omit.

Let you taste buds be your guide.

~ Drain sauerkraut, retaining liquid.

~ Cover each pork chop generously with sauerkraut.

~ Add 1/2 of retained sauerkraut liquid to baking dish.

~ Bake, uncovered at 350° for about 40 minutes, or until internal temperature of pork chops reach 145°.

~ Rest for three minutes before serving.

DO IT!

Then, enjoy!

NOTES:

~ There have been days when I don’t drain the sauerkraut first.

I simply cover each pork chop fully with sauerkraut, then pour the juice from can or jar, all of it, into the pan.

I’m all about the easy, baby.

~ I always use a thermometer when cooking pork for two reasons:

#1: Over-cooked pork chops are the worst. So tough!

#2: Under-cooked pork chops can make you sick.

Use a thermometer! You can click HERE for safe temps for all your meat products.

I always make five at a time, as well.

Why?

Mostly because that’s how many came in the package.

~snort~

The other BIG reason to make five?

Leftovers.

Oh, my sweet love, leftovers.

These chops are good on the first go-round, but still as delicious the next day.

You can cut strips for soft tacos or chop for a pizza topping or even in an omlet.

Nom.

Make more than what you’ll need for one meal!

OMT LIFE HACK NUGGET: I like to put them in the freezer as well for a day I don’t feel like cooking dinner.

Defrost, add a salad – a delicious nutritious meal with very little effort!

If you’re feeling more ambitious, throw some broccoli in the steamer, add a salad and some crusty bread and you have a lovely dinner that is easy, fast and delicious.

Fat tender pork chops and sauerkraut, it’s what’s for dinner, y’all!

 

Tired of searching for a popular OMT! recipe?

Rest yer weary fingers.

Except to click on the image.

You still have enough strength for that.

COME ON!

YOU CAN DO IT!

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