Baked Sauerkraut & Pork Chops

Eating pork and sauerkraut for New Years is considered good luck. For me as a child it meant long agonizing nights at the dinner table. Refusing to eat at my house meant you stay at the table until your plate is clean. Sauerkraut night was torture and my stubborn self would be seated at the table well into the evening. I would try to sneak it into my napkin and throw it away but my dad was much too clever for this.

My husband actually likes the stuff. He keeps a jar of it in the fridge and heats it up from time to time to top his brats like a good German American. I usually steer well clear of it, but for the sake of tradition, I gave it another try. This recipe is what his mom made for him and I must admit it was not terrible.

Ingredients:
4 Pork loin chops on the bone
1 large jar sauerkraut (1 quart)
3-4 carrots
3 Tbsp caraway seeds (optional)
1 cup Krusteaz pancake mix (or Bisquick)
1/2 cup water (or milk if using Bisquick)
salt & pepper

Chop up carrots into large chunks.

On the stovetop salt and pepper the chops and brown them for about 6 minutes per side on medium high.

Meanwhile, put about half of the sauerkraut on the bottom of an oven safe dish with a lid. Add water so there is about 1/2 inch of liquid on the bottom. Add half of the caraway seed.

 

Once the chops are browned, 

Add them to the sauerkraut and top with carrots. Add the remaining sauerkraut and caraway on top.

In a bowl, mix the pancake mix and water, the batter should be like a thick pancake mix. Add more mix if it is too runny.

Drop the batter into the dish making four biscuits.

Cover the dish leaving a small opening for steam to escape. Bake at 350F for about an hour until the biscuits are slightly golden.

Look dad, I cleaned my plate!