
If you have never tried sauerkraut this recipe is a wonderful first try. Sauerkraut has a mixed reputation, and simply put, if you don't like the sour taste, simply rinse it before adding it to the pan. Sauerkraut adds wonderful texture to the dish and caramelizes beautifully in the tasty juices from the pork chops and beer. As always, make the recipe your own by adding or eliminating anything you want.
Pork Chops and Sauerkraut
4 pork chops
4 tablespoons butter
1/2 C flour
Granulated Garlic
Allspice
Pepper
2 eggs whisked
1 large can sauerkraut, drained
1 can light beer
In large skilled melt butter. Whisk eggs in a shallow pan. Season flour to tasting. Place pork chops in flour and lightly coat. Transfer to egg pan until chop is well coated. Transfer back to flour and lightly coat. Place in skillet and fry until almost done (about five minutes). Drain sauerkraut and add to skillet, arranging pork chops so they are on the top of the sauerkraut. (This gives the sauerkraut a chance to caramelize on the bottom of the skillet). Add beer until kraut is moistened but not drowned. Cover and let cook for 5-8 more minutes or until chops read 160 degrees. Serve with mashed potatoes.