This recipe combines tender pork chops with a tangy and sweet sauerkraut mixture, creating a comforting and flavorful dish.
Heat the vegetable oil in a large skillet over medium-high heat.
Ensure the oil is hot enough to sear the pork chops properly.
Season the pork chops with salt and black pepper on both sides.
Seasoning the meat just before cooking helps retain its moisture.
Sear the pork chops in the skillet until golden brown on both sides, then remove and set aside.
Avoid overcrowding the skillet to ensure even browning.
Add the sliced onion to the skillet and sauté until tender and caramelized.
Stir occasionally to prevent the onions from burning.
Stir in the brown sugar, apple cider vinegar, and caraway seeds, scraping up any browned bits from the skillet.
Deglazing the pan with vinegar adds depth to the flavor.
Add the sauerkraut to the skillet and mix well with the onion mixture.
Ensure the sauerkraut is evenly coated with the mixture.
Place the seared pork chops on top of the sauerkraut mixture, cover the skillet, and reduce the heat to low.
Covering the skillet helps the pork chops cook evenly.
Simmer for about 10 minutes or until the pork chops are fully cooked.
Check the internal temperature of the pork chops to ensure they are cooked through.
Serve the pork chops with the sauerkraut mixture, garnished with fresh parsley if desired.
Pair with a side of mashed potatoes or crusty bread for a complete meal.
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