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Pork Chops with Knockwurst
(Schweinskoteletten mit Knackwurst und Kortoffeln)

RG

Ingredients

  • 4 pork loin or rib chops, about 1/2 inch thick
  • 1 tablespoon vegetable oil
  • 1 medium onion, chopped
  • 1 medium carrot, chopped
  • 1 stalk celery, sliced
  • 2 sweet pickles, finely chopped
  • 6 ounces knockwurst, cut into 1/4-inch slices
  • 2 teaspoons caraway seed
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 3/4 cup water
  • 3 potatoes, sliced 1/8-inch thick

Instructions

  1. Trim excess fat from pork. Heat oil in 10-inch skillet until hot. Cook pork over medium heat until brown on both sides, about 15 minutes; remove pork.
  2. Cook and stir onion, carrot, celery, pickles and knockwurst in skillet until onion is tender, about 5 minutes.
  3. Arrange pork on vegetable mixture; sprinkle with caraway seed, salt and pepper. Pour water over pork.
  4. Arrange potato slices on top. Heat to boiling; reduce heat.
  5. Cover and simmer until pork and potatoes are tender, about 45 minutes.
  6. Garnish with minced parsley or chives if desired.

Yields 4 servings




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