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Best Pork Chops Ever

Source of Recipe

mulligan1201 @ Suzanne Somers site


Recipe Introduction

I'm going to put this at Almost Level 1 / Pro/fat - because of the low carb beer. mulligan writes, "There are two ways of cooking pork chops. Very fast so they stay juicy, or for a long time so they fall off the bone. My Mom made these for me all while growing up and it usually has apple sauce in it - but I omitted it and added a few packets of Splenda to give it just a little sweetness to offset the sauerkraut. Deb writes, "I've cooked with saurkraut for year. Pressure cooker, crockpot, oven & stove top - but this is the best tasting way I've ever tried. I made it exactly to recipe, but I do have a few notes that I'll add at the end.

List of Ingredients

4 bone-in pork chops
1 medium onion
1 (16 ounce) container of sauerkraut
1 (16 ounce) beer
Splenda
salt and pepper


Recipe

Season and brown pork chops. Saute onion. Drain juice from sauerkraut and add. Pour beer over it and a little water. Cover and simmer for about an hour and a half or so. Add more water as needed.

I use an electric skillet for this. My Mom always did, so I do as well. After a while the liquid is gone and the sauerkraut caramelizes a little. I cook it longer sometimes - just depends. The meat falls off the bones and you won't believe how awesome this is. Serves 2

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Deb's notes: I browned the pork chops in extra virgin olive oil. I sliced the onions thickly as I didn't want them to fall apart. I used a low carb beer. I used some Agave Nectar in place of the Splenda. I seasoned this with Paula Deen's recipe for "House Seasoning" found on Food Network, which is salt, pepper and garlic powder.

My cookware is such that next time I will cook it 45-60 minutes, as 1.5 hours was too long and the meat was a bit dry (albeit delicious!).

Next time - I will double all ingredients except the chops so we can have more sauerkraut with this.

The only liquid I added was the beer. There was *plenty* of liquid in this, as I had to serve it with a slotted spoon. So - I didn't add any water and the s'kraut did not caramelize, but was just perfect how it turned out.

So delicious!! *Ü*