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Pork Chops with Knockwurst
(Schweinskoteletten mit Knackwurst und Kortoffeln)
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
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.
Cook and stir onion, carrot, celery, pickles and knockwurst in skillet until onion is tender, about 5 minutes.
Arrange pork on vegetable mixture; sprinkle with caraway seed, salt and pepper. Pour water over pork.
Arrange potato slices on top. Heat to boiling; reduce heat.
Cover and simmer until pork and potatoes are tender, about 45 minutes.
Garnish with minced parsley or chives if desired.
Yields 4 servings
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