German Pork Chops with Sauerkraut, Mashed Potatoes and Homemade Gravy
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In this fall and winter season I really enjoy country style homemade dinner recipes. Germans are known for their pork recipes and so I thought it was time to share this simple pork chops recipe with sauerkraut, mashed potatoes and best of all HOMEMADE GRAVY. Of course I learned this from my grandmother, who is the best cook ever.
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Even though this is a German meal I think it comes very close to American country style foods. So don’t hesitate to try something new! I know the sauerkraut can taste too sour for some of you, but it contains a lot of vitamin C which is a great immunity boost for the winter season and if you top it with the gravy it will taste good, I promise. 🙂
As usual I got all my ingredients at Aldi. Groceries can get expensive therefore I want to show you the cost of this meal. Depending on how much meat you add, the price of the meal can vary. The recipe shown serves 4 people with 1 pork chop for each person.
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COST OF THE PORK CHOP DINNER
1 Glass sauerkraut 1.69
4 Pork chops 3.68
gravy / seasoning / milk / butter / cornstarch 0.45
1/2 a bag potatoes (6-7 potatoes or 2.5 lbs) 1.25
The whole meal equals $7.07 that makes $1.76 a plate.
HOW TO PREPARE THE PORK CHOP DINNER
Cut each potato in 4 and place them into a pot with boiling water. Cook until soft. You can peel the potatoes first but mashed potatoes with skin is not bad either.
In the meantime add 1-2 T oil into a pan and let the pan heat up on high. While the pan heats up season the pork chops with paprika powder, salt and pepper. Then place the meat into the pan and let each side brown. Turn the temperature to medium and add oil if necessary. The pork chops are supposed to brown and there should be a brown layer of crust on the pan. If this layer turns black and dry, you need to add more oil. The cooking time for the pork chops depends on the thickness of your meat. Check the inside to make sure your pork chops are not pink anymore.
Add the glass of sauerkraut into a small pan and just warm it up on medium. I am sure you could also warm it up in the microwave on a microwave safe dish. I just prefer the stove cooking. Turn off the heat and put a lid on your pot to keep it warm until the rest of the meal is prepared.
To prepare the gravy take the pork chops out of the pan and add 2 cups of water into it (medium heat). Add the beef bouillon cubes and while stirring try to scrape off the brown crust that the meat left on the pans’ surface. Your gravy should turn brown now. Make sure your bouillon cubes dissolve all the way. You can add more salt and pepper to taste. To thicken the gravy add 2 t cornstarch in a small bowl, cup or glass and add water until its liquid (2-4 t). Stir this mixture until there are no more clumps. Add this mix into the gravy step by step while stirring.
Once the potatoes are soft drain the water. Leave them in the same pot and add milk, butter, nutmeg, salt, pepper and vegetable stock powder and mash it all up. If the mashed potatoes are still dry and thick you can add more milk to make it creamier.