Smoked Pork Chop With Sauerkraut, Potatoes & Applesauce

The aroma of smoked pork still takes me back to autumns spent at my grandfather’s farm. He had a small smokehouse, and the scent of applewood smoke permeating the air was a constant, comforting presence. This recipe is a nod to those memories, a simple yet flavorful dish that combines the smoky goodness of pork with the tangy sauerkraut, hearty potatoes, and sweet applesauce that remind me of those harvest-time feasts. It’s a dish that’s both comforting and surprisingly elegant, perfect for a cozy weeknight meal.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Servings: 1
• Dietary Type: Gluten-Free

Ingredients

• 1 cup applesauce
• 1 1/2 cups wine-cured sauerkraut, drained & squeezed
• 2 tablespoons coarse grain hot mustard
• 1 medium potato, cooked, sliced
• 1 smoked pork chop
• Pepper to taste

Equipment Needed

• Baking dish
• Aluminum foil

Instructions

1. Preheat your oven to 350°F (175°C).
2. Place a large piece of foil in the baking dish, ensuring it’s big enough to completely enclose the pork chop and other ingredients, creating a sealed packet.
3. Spread half of the applesauce evenly across the bottom of the foil-lined baking dish.
4. Next, add half of the drained and squeezed sauerkraut on top of the applesauce layer. Squeezing the sauerkraut is important to remove excess moisture and prevent the dish from becoming soggy.
5. Arrange half of the sliced, cooked potato over the sauerkraut.
6. Season the potato layer with pepper to taste.
7. Coat one side of the smoked pork chop with half of the coarse grain hot mustard. Be generous!
8. Place the pork chop, mustard-side down, onto the bed of potato slices.
9. Coat the top side of the pork chop with the remaining mustard.
10. Add the remaining applesauce, spreading it over the mustard-coated pork chop.
11. Follow with the remaining sauerkraut, distributing it evenly over the applesauce.
12. Finally, top with the remaining sliced potato.
13. Carefully seal the foil tightly over the top of the ingredients, creating a sealed packet. This will trap the steam and ensure the pork chop stays moist and flavorful during baking.
14. Bake in the preheated 350°F (175°C) oven for 45 minutes.
15. After 45 minutes, if you desire a browner finish on the potatoes, carefully open the foil packet and continue baking, uncovered, for the last 15 minutes of cooking time. Keep a close eye on it to prevent burning.

Expert Tips & Tricks

• Sauerkraut Selection: The quality of your sauerkraut greatly impacts the flavor of this dish. Opt for a naturally fermented, wine-cured sauerkraut for the best taste. Avoid overly acidic or overly salty varieties.
• Mustard Power: Experiment with different mustards! While coarse grain hot mustard adds a lovely kick, Dijon or even a sweet honey mustard can also work well.
• Potato Prep: Make sure your potatoes are fully cooked before slicing and adding to the dish. Slightly undercooked potatoes will not have enough time to fully soften during baking. I like to boil mine until fork-tender, but steaming or even microwaving works too.
• Foil Sealing: Ensure the foil packet is tightly sealed to trap the steam and moisture. This helps the pork chop stay incredibly tender and prevents the other ingredients from drying out. A double layer of foil can provide extra security.
• Browning Boost: For extra browning and crispness, consider broiling the dish for the last few minutes after removing the foil. Watch it closely to prevent burning.

Serving & Storage Suggestions

Serve this Smoked Pork Chop with Sauerkraut, Potatoes, and Applesauce immediately while it’s hot and juicy. The juices from the pork and sauerkraut create a delicious sauce that you can spoon over the potatoes. A sprinkle of fresh parsley or chopped chives adds a pop of color and freshness.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, either microwave until heated through or bake in a preheated oven at 350°F (175°C) until warmed. Adding a tablespoon or two of water or broth during reheating can help prevent the dish from drying out. I don’t recommend freezing this dish, as the texture of the potatoes and sauerkraut can change upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	601.6 kcal	N/A
Calories from Fat	142 g	24%
Total Fat	15.8 g	24%
Saturated Fat	5.1 g	25%
Cholesterol	75 mg	25%
Sodium	487.4 mg	20%
Total Carbohydrate	90.3 g	30%
Dietary Fiber	8.7 g	34%
Sugars	2.5 g	10%
Protein	28.5 g	56%

Variations & Substitutions

• Spice It Up: Add a pinch of red pepper flakes to the sauerkraut for a spicy kick.
• Sweeten the Deal: A drizzle of maple syrup or honey over the applesauce adds extra sweetness.
• Veggie Boost: Incorporate other vegetables like sliced onions, carrots, or bell peppers for added nutrients and flavor.
• Different Protein: While this recipe is designed for smoked pork chops, you could also use smoked sausage or even leftover smoked chicken.
• Herby Goodness: Add fresh herbs like thyme or rosemary to the dish for an earthy flavor.
• Applesauce Alternative: In a pinch you can use other fruit compotes instead of apple sauce.

FAQs (Frequently Asked Questions)

Q: Can I use regular sauerkraut instead of wine-cured sauerkraut?
A: Yes, you can, but the wine-cured sauerkraut adds a distinct flavor that complements the smoked pork. If using regular sauerkraut, consider adding a splash of white wine vinegar for a similar tang.

Q: Can I prepare this dish ahead of time?
A: You can assemble the dish ahead of time and store it in the refrigerator for up to 24 hours before baking. However, I recommend adding the applesauce just before baking to prevent the potatoes from becoming soggy.

Q: How do I know when the pork chop is cooked through?
A: The pork chop is cooked through when it reaches an internal temperature of 145°F (63°C). Use a meat thermometer to check for doneness.

Q: Can I cook this on the grill?
A: Yes, you can cook this on the grill! Just make sure to use heavy-duty foil and seal the packet tightly. Cook over indirect heat for about 45 minutes, or until the pork chop is cooked through.

Q: What side dishes go well with this meal?
A: This dish is quite hearty on its own, but a simple green salad or some crusty bread would be a perfect complement.

Final Thoughts

This Smoked Pork Chop with Sauerkraut, Potatoes, and Applesauce is more than just a meal; it’s a taste of tradition and comfort. It’s a celebration of simple ingredients transformed into something truly special. I encourage you to give this recipe a try and make it your own. Don’t be afraid to experiment with different flavors and ingredients. And most importantly, share it with the people you love. I’d love to hear how your version turns out!