Sunday Supper: Maple Glazed Pork Chops with Apple Potato Kraut

The aroma of savory sausages complimented by the sweetness of the maple syrup and the Riesling make this dish undeniable. Slowly cooked savory meals are a perfect transition into our upcoming Thanksgiving holiday season. I especially like the touch of heat from the cayenne and the sausage.

***Two things of note. One, don’t fear the kraut. If you don’t really like kraut, it may be the pickling juices. Try it once it is rinsed and squeezed of the juices. It is actually quite mild and offers a textural aspect to this meal. Secondly, it is hard to capture the essence of this meal with a photo.

What you need

4 c. chicken stock

1/2 bottle of German Riesling

3 T. apple cider vinegar

3 garlic cloves chopped

1 bay leaf

1 sprig fresh or 1 t. dried thyme

pancetta cut into small cubes

mild to spicy sausage or chicken apple sausage

1 jar of sauerkraut rinsed with cold water (squeeze excess liquid out)

a sprinkle of fennel seeds (10 or so)

1 medium yellow onion sliced

1 granny smith green apple

Yukon Gold potatoes cut into quarters (1 per person)

thick cut pork chops

100% pure maple syrup (1 T. per person)



kosher salt

cracked black peppercorns

What to do

On medium heat, saute the pancetta in a dutch oven for about 5 minutes. Add the sliced onion and the chopped garlic and continue to saute, stirring often for another 5 minutes. Add the thyme, bay leaf, fennel seeds, Riesling, chicken stock, and apple cider vinegar and stir. Add the rinsed and squeezed sauerkraut and the potatoes making sure that they are submerged in the juices. Bring to a slow boil and reduce heat to a simmer. Cover the pot and cook for 50 minutes.

Meanwhile, prepare your chops by seasoning with paprika, salt, cracked pepper and cayenne (to taste) on both sides. Allow to rest for 30 minutes at room temp. This makes it easier to get a nice even cook on your pork. Pre-heat your oven to 350 degrees. In a saute pan, add a T. good olive oil and bring pan to a medium high heat. Add chops to the pan searing for about 3 minutes on each side. Put the pan with the chops in the oven and cook for 15 minutes.

While the chops are baking, slice the green apple into thin pieces. Add to the dutch oven and stir to combine. Recover and simmer for 10 more minutes. Heat the maple syrup in a sauce pan over low heat. When the chops are done, pull from oven and remove from pan and place on a cutting board. Allow chops to rest for 3-5 minutes keeping all of the juices in the meat. While the meat is resting, plate the apple potato kraut equally into a bowl or in the center of a plate. Drizzle each pork chop with a T. of maple syrup. Place the chops on top of the kraut and serve immediately. Pair a delicious German Riesling.

Other Sunday Supper Recipes

Pork Chops with Spicy Apple Chutney and Homemade Spaetzel

Duck with Madera and Port Reduction

Cornish Game Hens over Red Pepper and Sausage Risotto

Lemon Butter Fettuccini with Poached Egg and Pancetta

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