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Pork and Sauerkraut
Some people claim that eating pork and sauerkraut on New Year’s Day will you bring you good luck all year long.
Lucky or not, we’re pretty sure that this recipe would make a great a meal to serve to your family or to families staying at your local Ronald McDonald House this winter.
Families who have spent the whole day at the hospital, watching over their loved one would be so appreciative to return to the House and this home-cooked, hearty meal. Families like the Marottas, who have been staying at the Ronald McDonald House in New York City for the past eight months while their son, Peter, fights cancer.
“Sloan Kettering is treating my son’s cancer, but the Ronald McDonald House is treating his heart and soul,” said Mr. Marotta. “When people spend their evenings making a warm dinner for you and your family, it just touches your heart, it lifts you up, and it makes the road to recovery a little less wearisome.”
Stuffed Pork Chops with Kielbasa and Sauerkraut
- 2 cups finely chopped onion
- 3 garlic clove, minced
- 4 teaspoons dried Albanian sage
- 4 tablespoons unsalted butter
- 3 tablespoons bread crumbs – homemade or store-bought
Pork chops, Kielbasa, and Sauerkraut:
- 8 1-inch bone-in pork chops
- 2 tablespoon butter
- 1 pound kielbasa, cut diagonally into 3/4-inch-thick slices
- 1 large onion, sliced
- 3 pounds sauerkraut, drained, rinsed well, and drained again
- Salt and pepper
- 1 ½ cups dry white wine
- 1 cup chicken broth
- 2 bay leaf
- 2 teaspoons chopped parsley
- 2 tablespoons corn starch dissolved in 4 tablespoons cold water
Preheat the oven to 300 degrees.
Prepare the stuffing. Saute the onion, garlic, and sage in the butter over low heat, stirring, until the onion is softened. Remove from heat, stir in bread crumbs, salt and pepper to taste. Set aside.
Cut a long horizontal incision along the fat side of each chop creating a deep pocket. Fill the chops with the stuffing.
In a large Dutch oven, heat 1 tablespoon of butter over medium high heat and brown the chops on both sides, about 2 minutes per side, and then remove the chops from the pan to a plate when done.
Add another tablespoon of butter and slightly brown the kielbasa slices in the pan, again, removing them when done.
In the remaining fat cook the onion over medium heat, until softened. Add half of the sauerkraut, spreading it to form a layer on the bottom on the pan. Cover the sauerkraut with the pork chops. Sprinkle on salt and pepper. Add the kielbasa. Spread the remaining sauerkraut over the chops and kielbasa. Add the wine, broth, and bay leaves.
Place the pot in the oven and cook for 2.5 - 3 hours, or until the chops are tender. Remove from oven, discard bay leaf. Transfer the chops and the kielbasa to a plate; cover with foil and keep warm.
Add the cornstarch mixture to the sauerkraut. Stir, and simmer for 2 minutes. Spoon sauerkraut on to a large serving plate. Place the chops and kielbasa on top of the sauerkraut, sprinkle with fresh parsley.