4 pork loin or rib chops
1 T. vegetable oil
1 medium onion, chopped
1 medium carrot, chopped
1 stalk celery, sliced
2 sweet pickles, finely chopped
6 oz. Usinger’s Knackwurst, in 1/4″ slices
2 tsp. caraway seed
1/2 tsp. salt
1/2 tsp. pepper
3/4 C. water
3 medium potatoes, cut into 1/8″ slices
Parsley or chives for garnish
Directions:
Trim any excess fat from the pork chops. Heat oil in 10″ skillet until hot. Cook pork chops over medium heat until brown on both sides (about 15 minutes); remove from pan. Cook and stir onion, carrot, pickles, and knackwurst in skillet until onions are tender, about 5 minutes. Arrange pork chops on vegetable mixture; sprinkle with caraway seed, salt, and pepper. Pour water over pork chops. Arrange potato slices on top. Heat to boiling; reduce heat. Cover and simmer until pork chops and potatoes are tender, about 45 minutes. Garnish with parsley or chives.