It was a crisp fall evening in my early days of journalism at the Chattanooga Times Free Press, and with three young daughters, the thought of some free time during some pressing deadlines was a rarity. But it did happen on occasion, so in my small kitchen on Lookout Mountain, I often spent whatever free time I had experimenting, puttering and, naturally, nibbling, along with my three little helpers.
One afternoon on the way home, I remember stopping at the Red Food Store on Broad Street - that takes us back a little, right? Pork chops were on sale, so I picked some up and made the trek up the mountain.
This was when my cookbook collection consisted of a 1980s copy of “Joy of Cooking,” “Charleston Receipts,” and an old worn-out copy of “From Julia Child’s Kitchen.” Maybe there were a couple more, but that was about it. Nothing compared to the voluminous cookbook library I have today.
A quick look through one of those - who knows which one - turned up pork chops with apples baked on a bed of sauerkraut. An interesting idea, and though my children wouldn’t touch the sauerkraut, I knew they’d enjoy the pork chops and apples.
It was soon in the oven, and I settled in with a glass of wine and the occasional interruption of someone needing help with homework.
Not every experiment in that little kitchen had such a happy ending. But after four decades and, admittedly, a few culinary disasters, I still go back to this dish, especially in the fall when apples are in season and the thought of the season of comfort food is tugging at my soul.
Oven-Braised Pork Chops with Apples and Sauerkraut
This recipe is easily doubled for four.
Position a rack in center of the oven and preheat it to 350 degrees. Wrap the pork chops with paper towels and pat them dry. Unwrap and season them well with salt and pepper.
Sauté the bacon in a heavy-duty skillet over medium heat until golden brown. Remove it with a slotted spoon and drain it on paper towels. Add the chops and brown them well (about four minutes per side). Remove them and spoon off most of the fat.
Add the onion and sauté until translucent and golden, about five minutes. Add the apples and toss until hot through. Pour in the wine, stirring and scraping pan to loosen the cooking residue, then mix in the kraut, brown sugar, mustard and reserved bacon. Season with pepper, to taste, stir well, and level the top with a spatula. Lay the chops on top, cover tightly, and bake in center of the oven until the meat is cooked through and tender, about one hour.
Uncover and let them rest for 5-10 minutes before serving. Serve hot.
One afternoon on the way home, I remember stopping at the Red Food Store on Broad Street - that takes us back a little, right? Pork chops were on sale, so I picked some up and made the trek up the mountain.
This was when my cookbook collection consisted of a 1980s copy of “Joy of Cooking,” “Charleston Receipts,” and an old worn-out copy of “From Julia Child’s Kitchen.” Maybe there were a couple more, but that was about it. Nothing compared to the voluminous cookbook library I have today.
A quick look through one of those - who knows which one - turned up pork chops with apples baked on a bed of sauerkraut. An interesting idea, and though my children wouldn’t touch the sauerkraut, I knew they’d enjoy the pork chops and apples.
It was soon in the oven, and I settled in with a glass of wine and the occasional interruption of someone needing help with homework.
Not every experiment in that little kitchen had such a happy ending. But after four decades and, admittedly, a few culinary disasters, I still go back to this dish, especially in the fall when apples are in season and the thought of the season of comfort food is tugging at my soul.
Oven-Braised Pork Chops with Apples and Sauerkraut
This recipe is easily doubled for four.
- 2 (1-inch-thick) center-cut pork loin chops
- Salt and freshly ground black pepper
- 2 thick-cut slices of bacon, diced
- 1 small yellow onion, diced
- 2 medium tart apples such as Winesap
- or Granny Smith, washed, cored, peeled, and diced
- 3 cups sauerkraut, rinsed and drained
- 1 Tbsp. light brown sugar
- 1 Tbsp. Dijon mustard
- 1/2 cup semi-sweet white wine, such as Riesling
Position a rack in center of the oven and preheat it to 350 degrees. Wrap the pork chops with paper towels and pat them dry. Unwrap and season them well with salt and pepper.
Sauté the bacon in a heavy-duty skillet over medium heat until golden brown. Remove it with a slotted spoon and drain it on paper towels. Add the chops and brown them well (about four minutes per side). Remove them and spoon off most of the fat.
Add the onion and sauté until translucent and golden, about five minutes. Add the apples and toss until hot through. Pour in the wine, stirring and scraping pan to loosen the cooking residue, then mix in the kraut, brown sugar, mustard and reserved bacon. Season with pepper, to taste, stir well, and level the top with a spatula. Lay the chops on top, cover tightly, and bake in center of the oven until the meat is cooked through and tender, about one hour.
Uncover and let them rest for 5-10 minutes before serving. Serve hot.
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