This is a traditional Serbian Christmas recipe, but it is good in general during cold winter months. The original dish is very oily but you can adjust amounts to your liking. It is also delicious with turkey. —Medooka
shredded sour kraut drained
onions sliced in half moons
In This Recipe
In a large heavy pan saute onions, peppercorns and bay leaves on medium heat for about 12 minutes, until they are soft and translucent.
When the onions are done, reduce the heat, add the sour kraut and plenty of oil, and mix well. Cover with a lid and cook on low heat for about an hour and a half stirring often and if necessary adding more oil and water (or sour kraut liquid) so that it doesn't stick to the bottom.
In the meantime rub the pork chops with salt and pepper and barbecue them or braise them in a pan so they are just browned on the outside (they will bake later).
Preheat oven to 400 F. When the sour kraut is done (when it is soft and somewhat translucent) add it to a baking tray together with the pork chops so that the pork chops are in between two layers of sour kraut. Pour more oil. Bake for about an hour stirring about every 15 minutes. Depending on your taste you can broil it in the end for about 10 minutes so that the top layer of sour kraut is blackened.