Smoked Pork Chops with Sauerkraut
Ingreadient
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1 tablespoon unsalted butter
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4 smoked, fully-cooked pork chops (such as Smithfield®)
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1/3 cup chopped onion
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1 (16 ounce) jar sauerkraut (such as Silver Floss®), mostly drained
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1 apple - peeled, cored, and diced
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1/2 cup beef broth
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1 teaspoon bacon grease
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1 clove garlic, minced
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5 juniper berries
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1 bay leaf
Direction
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Melt butter in a large skillet over medium-high heat. Quickly sear meat for 2 minutes on each side, and remove from pan. Reduce heat to medium, add onions, and saute for 3 minutes.
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Stir in sauerkraut, apple, beef broth, bacon grease, garlic, juniper berries, and bay leaf. Bring to a boil, reduce heat to low, cover, and simmer for 20 minutes.
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Remove bay leaf, add chops back to skillet, and nestle in the kraut. Simmer just until chops are warmed up, 3 to 5 minutes. Cooking further will dry them out.
