Recipe for Smoked Pork Chops
Smoked Pork Chops with Apples and Onions
Heat about 1 tablespoon butter in a medium size skillet on medium heat. Add 1 onion, peeled and chopped, and sauté until the onion begins to soften, about 5 minutes. Turn the heat to low, and add 2 tart apples, peeled, cored, and thinly sliced. Sauté until the apple begins to soften and fall apart. Stir in ¼ teaspoon sage and ½ tablespoon Dijon mustard. Nestle 1 lb. of smoked pork chops on top of the onion mixture, cover the pan, and cook just until the chops are hot, about 5 minutes. Turn off the heat. Remove the chops. Stir the apple and onion mixture, scraping up any pan drippings. Swirl in about ¼ cup heavy cream (optional). Serve the chops topped with the onion, apple, and cream, mixture.
Smoked Pork Chops with Sauerkraut
Fry 1 slice of bacon* in a deep skillet. Remove the bacon from the pan and eat it. Sauté 1 onion, peeled and coarsely chopped, in the bacon drippings that remain in the pan for about 2 minutes. Add 1 can or 1 bag of sauerkraut**, 1–2 cloves, 1–2 bay leaves, ¼ teaspoon caraway seeds (optional), and 4 crushed juniper berries (optional) to the pan and combine. Nestle 1 lb. smoked pork chops into the sauerkraut mixture, and pour about ½ cup white wine and ½ cup low-salt chicken broth over the top, just enough to almost cover. Bring to a boil, and then turn the heat down and simmer for just a few minutes, until the chops are hot. Serve with boiled potatoes and good mustard.
*It’s faster and more economical to save your bacon drippings in a can in the fridge. Then when you need to add flavor to beans, soups, chicken, eggs or almost any other dish, you scoop out a small amount.
**If you like sauerkraut that is very sour, just pour into a strainer and press out the liquid. If you do not like it that strong, pour into a strainer, rinse with water, and then press out the liquid.