Recipe for cooking pork chops with knockwurst
Recipes from Germany and Austria :: German and Austrian Main Dish Meats
4 pork loin or rib chops, about 1/2 in. thick
1 Tbsp. canola (or other vegetable) oil
1 med. onion, chopped
1 med. carrot, chopped
1 stalk celery, sliced
2 sweet pickles, finely chopped
6 oz. knockwurst, cut into 1/4-in. slices
2 tsp. caraway seed
1/2 tsp. salt
1/2 tsp. pepper
3/4 c. water
3 potatoes, sliced 1/8-in. thick
Trim excess fat from pork. Heat oil in 10-in. skillet until hot. Cook pork over med. heat until brown on both sides, about 15 mins.; remove pork.
Cook and stir onion, carrot, celery, pickles and knockwurst in skillet until onion is tender, about 5 mins.
Arrange pork on vegetable mixture; sprinkle and distribute 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 mins.
Garnish with minced parsley or chives if desired.
Yields 4 servings.
