Pork Chops with Knackwurst

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


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.


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