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
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.