Pork Chops with Thai Ginger, Honey, & Sauerkraut Topping

An incredibly scrumptious first course pork chop dish: Thai ginger and honey revitalize the age-old 'pork chop and sauerkraut' recipe and takes it to a new level of flavor and tenderness!




For the Pork Chops: 4 thick cut (1 inch) porkchops ¼ cup Lawrys Thai Ginger Marinade ¼ cup Honey ¼ teaspoon. salt ¼ teaspoon. pepper Oil to brown chops For the Sauerkraut Topping: 1 16oz.-bag Boars Head Sauerkraut 1 medium onion, coarsely chopped 1 tablespoon soy sauce 4 tablespoons, rounded, dark brown sugar Oil to sauté onion

Nutritional information

No nutrition information available


Prepare the Sauerkraut Topping: Sautè onion in oil in heavy skillet until caramelized; stir in sauerkraut, soy sauce, and brown sugar; continue to cook about 10 minutes. Remove from heat. Preheat Oven to 350◦ Prepare the Chops: Combine the Thai marinade, honey, salt and pepper; pour into plastic bag and add chops to coat. Remove chops. Add 1-2 tblsp. of the remaining mixture to sauerkraut topping. Brown chops in oil in heavy, oven-proof skillet, about 4-5 min. ea. side. Divide sauerkraut evenly and pack on top each chop. Transfer skillet to pre-heated oven; Cook, uncovered, 25 minutes (or until cooked). Remove from oven, cover, and let sit for about 5 minutes before serving.