It's Sunday evening and Sunday mornings and afternoons are so busy for me that I just don't want to stand in the kitchen to cook in the evening. But, I must feed my family. We were supposed to have pork chops yesterday, but our schedule just didn't allow for cooking and our boys weren't home, so Tim and I just picked up a baked potato and some chili on our way home from a cookie delivery. (I'm a baker)
So, had the pork chops. Had some sauerkraut. We like them together, though I usually roast pork for a few hours in sauerkraut with some shredded apple, yada-yada-yada, but didn't have time for it today.
1 pkg Sauerkraut (bag style, not can)
1 1/2 T. Mustard (just used yellow mustard)
4 Pork Chops, boneless
1 T. diced Onion (or dried onion)
1 t. Aleppo Pepper, ground
1/2 t. Black Pepper
3/4 t. Salt
Preheat your oven to 375 (but don't worry about giving it the full time to preheat). Put the sauerkraut in a casserole dish, added a drizzle of mustard. Place the pork chops on top and seasone with diced onion, ground Aleppo pepper, salt and black pepper. Bake covered for 40 minutes.
Took my first bite and thought, "wow, I could do this more often." Then my husband tells me, "you could use this on a catering menu, it's so good"!
Took less than an hour from start (getting up from the sofa) to finish (first bite) and it is now a favorite and we will have it again. My boys were thrilled with the addition of the mustard to the sauerkraut. So was I.
All that say this, even when you're tired, you can have a great meal (unplanned to boot) and only be on your feet for about 5 minutes (prep and serving). Go for it!
My take on cooking, baking and eating. Join me on a culinary journey through my pantry, fridge, oven, range and more. From the mundane to the exotic, we'll taste our way through whatever recipes I find or create. Ready?
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