Sauerkraut Sling

mmmmm... I liked it. Denny did to some extent, mixed foods, ya know, aren't his thing. LOL  

Sauerkraut Sling
2 cans sauerkraut
4 pork chops
1 onion
4 red potatoes
Caraway seeds
Herbs de Provence seasoning mixture (it's in a jar already mixed up, I didn't know that a few months ago)

Brown chops in skillet and place into a roasting pan. Add sauerkraut and two cans water, quartered potatoes, caraway seeds, and seasoning mixture. Cover the pan and put into pre-heated, 350 degree oven and bake for a couple of hours, till the potatoes and chops are tender.

When done, serve. Save those left overs!!!  Now for the sling part!!!

Chop up the pork chops into little pieces, cube the potatoes, chop onions, and put in hot skillet with olive or canola oil, stir and cook a few minutes. Drain the sauerkraut and add to the skillet, stir. Cover the skillet with a lid, turn the burner down to low and cook for about half an hour.

Course, you can make the sling part without there being left overs. Watch out for burned fingers while cutting the chops and potatoes, though. :)

Adobo Pork Chops

ohhh... they are good. Hubby didn't even say "I like my pork chops thin and broiled crispy" this time. They were thick and juicy and good. LOL  I will give the recipe and of course I didn't do it exactly (I do NOT like cilantro) and I didn't really measure, I just guessed.

Adobo Pork Chops Better Homes & Gardens Diabetic Living, 2010, pg. 83

• 6 boneless pork top loin chops  
• 2 Tbs packed brown sugar
• 2 Tbs olive oil
• 2 Tbs orange juice
• 2 Tbs snipped fresh cilantro
• 1 Tbs red wine vinegar or cider vinegar
• 2 tsp hot chili powder
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp cayenne pepper (optional)
• 1/4 tsp ground cinnamon
• 3 cloves garlic, minced

Trim fat from chops. Place chops in a resealable plastic bag and set in shallow dish. For marinade:  combine all other ingredients and mix, pour over pork chops, seal bag and marinate in the refrigerator for 2 to 24 hours, turning bag occasionally. 

Dran chops, discard marinade. For charcoal grill, place chops on the grill rack directly over medium coals. Grill, uncovered, 12 to 15 minutes or until chops are done and juices run clear, turning once halfway through grilling. (For gas grill, preheat grill. Reduce heat to medium. Place chops on grill rack over heat. Cover and grill as above.)

I thought about grilling them outside... but... I broiled them in the oven.  :)

Pork Chops over Rice

Pork Chops over Rice Taste of Home, Winning Recipes


8 bonless pork chops                   1 Tbs veg. oil
1 C uncooked long grain rice        1 can (14 1/2 oz) chicken broth
1/2 C water                                 1 small onion, chopped
1 pkg (10 oz) frozen peas             1/2 tsp salt
1/2 tsp thyme

In a large skillet over medium heat, brown pork chops in oil; remove. Drain. Add the remaining ingredients to skillet. Place pork chops over the rice mixture. Bring to a boil. Reduce heat; cover and simmer for 20 - 25 minutes or until rice is tender.
Yield: 8 servings

I'm still cooking this so don't know how it turns out, yet. I'll let ya know.  :)

aahh... yeah, I did make revisions. Seems I don't have any thyme so I used rosemary and added some garlic. I LIKE garlic!!  I also am using three pork chops instead of 8, since there are three of us here to eat. I also used brown rice, which calls for a ratio of 1 rice-2 water, so I used 1 cup of brown rice and 2 cups of chicken broth.... oh yeah.. I used my own chicken broth. LOL  Time will tell on how it turns out!  :)

Later; after eating supper....

Well, hubby said I could take that page out of the book, but then again he doesn't particularly care for rice, it isn't potatoes. LOL He did like the pork chop. Mom and I both thought it was good. Sooo... I'm not taking that page out of the book. LOL