If you’ve got pork loin chops in the fridge and you’re wanting to make this recipe, go right ahead. I like the sirloin chips because it seems like they have more flavor. Either way, you’re going to have a pot of dinner that is just utterly delicious – watch out for flying elbows when the family digs in!
**This recipe was created on Chef Alli’s Farm Fresh Kitchen as part of WIBW 13 News This Morning with Chris Fisher, February, 2015, sponsored by From the Land of Kansas.
4 – 6 bone-in pork steaks or 1/2″ sirloin chops, approx. 3 lbs., seasoned with salt and pepper
vegetable or canola oil, for browning pork
32 oz. jar of Frank’s Polish-Style Kraut (sauerkraut with caraway seeds), rinsed and drained well
1/2 tsp. red pepper flakes
1 Tbs. brown sugar
1/2 cup Tall Grass Buffalo Sweat Beer (Yea – you get to drink the remainder of the can while you’re cooking!)
3 Granny Smith apples, peeled and cored, each cut into 8 wedges
1 batch of your favorite mashed potatoes, optional
To a large skillet, add 1 – 2 Tbs. oil over medium high heat. When oil is hot, add pork to the skillet and brown off on both sides, approx. 5 minutes per side. Remove pork from skillet and set aside, repeating the process with remaining pork.
When all pork steaks are browned, return pork to the skillet and top with sauerkraut, red pepper flakes and brown sugar; pour beef over all, then place apple wedges around outer edge of pan, on top. Cover skillet and simmer “low and slow” for approx. 1 hour, or until pork is very fork-tender.
To serve, place warm mashed potatoes on plates and top with sauerkraut and juice, with pork served on the side. If you can eat just one serving, I’ll be a monkey’s uncle throughout eternity.
Now You’re Cookin’,