Smothered Pork Chops Print Email

4 center cut pork chops, 3/4 inch thick (about 2 pounds)
2 tablespoons grainy mustard
1 tablespoon olive oil
1 large onion, cut in half lengthwise and thinly sliced crosswise
1 12-ounce bottle hard cider (or other apple cider)
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon black pepper
2 large apples, cored, cut into 8 wedges and then 1-inch pieces
1 pound sauerkraut, rinsed and drained (about 3 cups drained)

Rub chops evenly with mustard.

Heat oil in a large Dutch oven. Add pork chops (in 2 batches if necessary) and brown on both sides. Set aside. Add the onion and sautee until limp. Add cider, stirring to deglaze all of the brown bits from the bottom of the pan. Add the thyme, salt, and pepper.

Return the chops to the pan and smother with apples and sauerkraut. Bring to a boil. Then lower heat, cover, and simmer for about 45 minutes or until chops are tender. Check occasionally during cooking. - - makes 4 hearty servings - Adapted from Endangered Recipes by Lari Robling