Stephen’s Pork Chop Dinner in a Pan
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes
Servings: 4
Calories per Serving: 291.3
Rating: ⭐️⭐️⭐️⭐️ (1 Review)
Description:
Stephen’s Pork Chop Dinner in a Pan is a hearty and flavorful dish that can effortlessly accommodate larger gatherings. With 8 succulent chops, 4 Idaho baking potatoes, and 2 cans of sauerkraut, this recipe effortlessly satisfied 5 hungry diners, leaving behind ample leftovers for delightful lunches. The dish encapsulates a perfect blend of meatiness, healthiness, and ease of preparation, making it an ideal choice for a quick and wholesome meal.
Ingredients:
- 4 Idaho baking potatoes
- 2 cans sauerkraut
- 1 tablespoon Worcestershire sauce
- Dark brown sugar (to taste)
Nutritional Information (per serving):
- Calories: 291.3
- Fat: 7.1g
- Saturated Fat: 2.4g
- Cholesterol: 52.5mg
- Sodium: 780.5mg
- Carbohydrates: 36.9g
- Fiber: 6.8g
- Sugar: 3.4g
- Protein: 20.5g
Instructions:
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Prepare Potatoes:
- Begin by peeling the Idaho baking potatoes, and julienne them into slices approximately 1/8 – 1/4″ wide. Utilize a Vegamatic slicer for efficiency, ensuring a quicker and easier process.
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Brown the Chops:
- Trim any excess fat from the pork chops and fry the fat pieces in an electric skillet preheated to 360 degrees. This not only greases the pan but also adds a touch of nostalgia, reminiscent of a bygone era when such culinary ingenuity was showcased as appetizers.
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Quickly Brown the Chops:
- Brown the pork chops quickly on both sides in the skillet, generously sprinkling them with Worcestershire sauce during this process.
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Adjust Heat and Add Water:
- Reduce the heat to 300°F and add enough hot water to cover the chops about 1/4 of the way up. Proceed to layer the julienned potatoes over the chops.
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Layer and Cover:
- Add more hot water mixed with a tablespoon of Worcestershire sauce to cover the chops halfway. Pour this mixture directly over the potatoes, giving them a delightful brown hue. Cover the skillet and let it simmer for approximately 25-30 minutes.
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Flip Chops and Add Water:
- After this time, flip the chops on top of the potatoes. If the water has evaporated, add another 1/4-1/2 cup of hot water to prevent burning. Cover and lower the heat to 250-275°F, leaving it for another 20 minutes.
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Final Touches:
- Move the chops to the bottom of the pan with potatoes layered above. If needed, add a bit more water. Ensure the potatoes are golden brown, and the chops are becoming tender.
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Sauerkraut and Sugar:
- Drain the juice from the sauerkraut can and spread it over the potatoes. Sprinkle brown sugar liberally. Monitor the melting of the sugar over the next 15 minutes, mixing it into the kraut and potatoes. Flip the chops to infuse them with this delightful sweetness.
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Cook to Perfection:
- The dish is done when the chops effortlessly tear apart with a fork, and the potatoes reach the desired level of tenderness. Aim for a beautifully cooked-off water consistency.
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Serve and Enjoy:
- This delightful dish serves two or more, depending on appetites. Serve with the kraut and potatoes mixed up together, accompanied by a side of cold applesauce. Perfect for summer, the electric skillet ensures a comfortable cooking temperature in the kitchen.
Embrace the culinary prowess of Stephen’s Pork Chop Dinner in a Pan, a symphony of flavors and memories on a plate! 👨🍳✨
