Make This Dish
First, rinse the pork chops and pat them dry. Then season both sides generously with salt and pepper. Set them aside. Drain a can of pineapple and make sure you reserve the juice. Drain a can of sauerkraut. Squeeze hard to make sure you get out as much juice as possible.
Peel and dice the onions, and peel and cut the carrots into coins. Then saute the onions in canola oil. Mix in the carrots and then the souerkraut. Cook for a few minutes. Add some white wine and the reserved pineapple juice. Now here is a secret ingredient. Curry powder. Yes! Curry powder. Sprinkle some over the top. Because this really pops the flavor. 
The next step in this Pineapple Kraut Pork Chops recipe: Bring to a boil and then turn the heat down to low and let simmer for 20 minutes. Season with kosher salt, freshly ground pepper, and sugar to taste. Now, in a separate skillet, heat canola oil and butter together. Sear the pork chops on both sides and then cook them through.
Smother the pork chops with the pineapple kraut. I like to garnish this dish with fresh rosemary. But use whatever garnish you prefer. I love this dish for Easter. However, what I love most about this recipe is that it is season-proof. Consequently, it works for any time of the year.
Pork Chops Smothered in Pineapple Sauerkraut
Ingredients
- 4 large pork chops, boneless or bone in
- Kosher salt and freshly ground pepper
- 1 15 oz can crushed pineapple
- 2 onions
- 3 carrots
- 3 tablespoons canola oil
- 1 cup sauerkraut drained
- 1/2 cup dry white wine
- 1 teaspoon curry powder
- 1 tablespoon butter
- 1 teaspoon sugar
- 1 tablespoon unsalted butter
- 1 tablespoon chopped fresh rosemary
Instructions
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Rinse the pork chops and pat dry. Season with salt and pepper on both sides. Set aside.
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Drain the canned pineapple. Reserve the juice.
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Peel the onions and dice into small pieces.
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Peel the carrots and cut into thin coins.
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Heat 1 tablespoon of the canola oil in a large skillet, add the onions and cook, stirring occasionally until they become transparent.
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Add the carrots and pineapple to the skillet and stir to coat.
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Mix in the sauerkraut.
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Cook for 5 minutes, stirring frequently.
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Add the wine and the pineapple juice to the skillet.
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Sprinkle the curry powder over the top and stir to combine.
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When the liquid starts to boil, reduce the heat to low and simmer for 20 minutes.
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Season with the sugar, kosher salt and freshly ground pepper to taste.
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In a separate frying pan, heat the remaining 2 tablespoons of canola oil together with the butter over high heat.
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Sear the pork chops on both sides. Reduce the heat to medium and continue to cook the pork chops 5 minutes on each side or until they are cooked through.
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Transfer the pork shops to a serving platter, cover with the cooked pineapple sauerkraut, garnish with the chopped fresh rosemary and serve.
So, do you like these Pineapple Sauerkraut Pork Chops? Then also check out some of these other delicious recipes:
APPLE SHALLOT PORK CHOPS
CORN FLAKES CHICKEN SCHNITZEL WITH APPLE SAUERKRAUT
PARADISE KRAUT
