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

 

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.

 

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