Grandma Nell made this dish for her granddaughter, Jan Blasi, who recently made it for me. I can honestly tell you that on a cold night, this dish was the best thing EVER. The pork was falling-off-the-bone-tender and the sauerkraut was the perfect compliment – I just could not stop eating this!!
4 bone-in porksteaks 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), undrained
1/2 cup water
1 apple, cut into 8 wedges
1 batch of your favorite mashed potatoes
To a large skillet, add 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, then reduce heat and continue to cook for another 10-15 minutes. Remove pork from pan and set aside, repeat process with remaining pork.
When all pork steaks are browned, return pork to the skillet and top with sauerkraut; place apple wedges around outer edge of pan, on top of sauerkraut. 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 your monkey’s uncle throughout eternity.
Now You’re Cookin’,