Description
Ree Drummond’s hearty pork chops with sauerkraut blend rustic ranch-style cooking with bold Midwestern flavors. Rich, tender meat nestled alongside tangy, fermented cabbage promises a comforting meal you’ll savor down to the last bite.
Ingredients
Scale
Main Proteins:
- 4 bone-in center-cut pork loin chops (8 ounces / 226 grams each)
Vegetables and Seasoning:
- 1 medium green pepper, sliced
- 1 medium onion, sliced
- ¾ cup (170 grams) packed brown sugar
Cooking Ingredients:
- 2 tablespoons (30 milliliters) canola oil
- 1 jar (32 ounces / 907 grams) sauerkraut, undrained
Instructions
- Warm 2 tablespoons (30 milliliters) of canola oil in a spacious skillet over medium-high temperature, creating a hot cooking surface.
- Carefully position 4 bone-in center-cut pork loin chops into the heated oil, allowing each side to transform into a rich golden-brown color, approximately 4-5 minutes per side. Transfer the seared chops to a separate plate.
- Prepare a large baking dish by spreading an initial layer of undrained sauerkraut across the bottom, ensuring complete coverage of the dish’s base.
- Generously sprinkle half of the 3/4 cup (150 grams) packed brown sugar evenly over the first sauerkraut layer, creating a sweet foundation.
- Strategically arrange the previously browned pork chops atop the sauerkraut base, positioning them carefully to ensure even heat distribution.
- Cover the pork chops with the remaining sauerkraut, creating a complete protective layer around the meat.
- Distribute the remaining brown sugar across the top, ensuring comprehensive coverage of the sauerkraut and pork chops.
- Slice 1 medium green pepper and 1 medium onion into thin strips, then scatter them uniformly over the sauerkraut layer for additional flavor complexity.
- Seal the baking dish completely with aluminum foil or an appropriate lid to trap moisture and prevent excessive evaporation.
- Place the covered dish in a preheated oven at 350°F (175°C), allowing the contents to slowly cook and tenderize for approximately 1 hour.
- Confirm the pork chops are fully cooked by ensuring they reach an internal temperature of 145°F (63°C) and exhibit a tender texture.
- Carefully extract the baking dish from the oven, letting it rest for 3-5 minutes to allow flavors to harmonize and juices to redistribute throughout the dish.
Notes
- Sear those chops in a hot skillet to lock in rich, caramelized flavors that transform an ordinary meal into something extraordinary.
- Prepare the dish ahead of time by assembling everything in the baking dish, then cover and refrigerate until you’re ready to cook, giving spices and ingredients a chance to mingle and develop deeper taste profiles.
- Experiment with brown sugar quantities to create your perfect balance between the tangy sauerkraut and sweet undertones, letting your personal taste guide the final flavor.
- Guarantee perfectly cooked pork by using a reliable meat thermometer, watching for that magic 145°F internal temperature that promises juicy, safe-to-eat meat every single time.
- After pulling the dish from the oven, let the pork chops sit undisturbed for a few minutes, allowing precious juices to settle back into the meat and ensuring each bite is incredibly tender and succulent.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 465 kcal
- Sugar: 17 g
- Sodium: 950 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 53 g
- Fiber: 3 g
- Protein: 29 g
- Cholesterol: 82 mg