For two chops, I melt about a Tbs. of butter in a small skillet over medium heat, add a tsp. of brown sugar, stir to mix and then cook the chops, turning once, just until they are heated through. Serve with any pan juices on top.

Nancy, I buy smoked pork chops occasionally. But only to use for breakfast. We like them fried, with eggs and home fries.

Ann

I add them when making tuscan bean soup. Then later fish them out and dice them up and re - add them to the soup. They can be used in place of ham hocks for split pea soup as well.

Shelley

Shelley - thank you for that suggestion. That's exactly what I'm going to do with the two I have. They're vacuum-packed and they've been in the freezer for about 6 months. We got them on one of our commissary runs to the Ramstein airbase last fall. I would never have thought of using them that way - I was going to cook them for breakfast, or use them in sauerkraut.

I'm very tired of sauerkraut LOL!

seagrass

Nancy I love to make a Choucroute Garnie. It's basically a dish made of sauerkraut, smoked pork chops and smoked sausage like kielbassa. Perfect recipe for a slow cooker or a slow oven in a Le Creuset.

It is so good! My recipe is at home but I think a WEB search will come with enough info for you to wing it.

All your ideas sound good. I forget how many we got, probably 6-8, individually frozen so I'll be able to try several ways.
I made my own kraut, so I have that and we always love both breakfast and soup and Ruthanna's way appeals to me also as I like sweet...

Nancy

Seagrass you are welcome. That's what I had too, two smoked chops in the freezer.

Shelley

Nancy, follow Sharons advise and you won't go wrong. And don't forget the hot/spicy mustard whenyou serve them.

I an jonesing for Choucroute Garnie right now and must add that peirogi with sour cream and fried onions is the perfect side. Mind you a potato gratin and sauted red cabbage isn't so bad either..... K I fold...doing it this week!

I just used some in YOUR Crockpot Morning Casserole this weekend! Very good!

Deanna

Hi Nancy here is the basis for the Choucroute Garni I make, although I must admit not often enough! We love it with a side of pierogi and/or cabbage rolls. You can change it up as you wish. I can';t recall where I got this recipe. Maybe the Womens Day Encyclopedia.

Choucroute Garni

1/4 Lb bacon, chopped
4 large bratwurst or any sausage including smoked sausage
4 smoked pork chops
1 medium onion chopped
2 Lb sauerkraut
1 medium potato peeled and grated
1 Tsp caraway seeds
4 juniper berries or a splash of gin
4 cups chicken stock
1/2 Cup white wine
Water

Preheat oven to 350 degrees.

In a large Dutch oven or oven-proof pot with lid, saute the bacon until browned, remove. Brown the sausage and the pork chops, remove. Add the onion and saute until soft. Add the sauerkraut and saute a few minutes. Add the potato, caraway seeds, juniper berries or gin. Mix the bacon back in.

Place the browned sausage and pork chops on top of the sauerkraut mixture. Add the chicken stock, wine and enough water to cover.

Place lid on top and bake for 45 minutes.

Thank you Sharon! I had looked at a recipe on Epicurious that made way too much, your recipe sounds much better.
Should I rinse the sauerkraut? I made my own kraut and canned it last fall, for the first time, as I have never liked it, until Annie.... she taught me to rinse it. That made all the difference for me.

Nancy

Nancy I rinse my sauerkraut.

If you are so inclined you can add some pork hocks, I'm not so inclined! German style smoked frankfurters are also delicious in this dish but add towards the end of the cooking.