Two Old Fashioned Tasty Pork Chop And a Carrot Potato Medley Recipes for Delicious Meals

Pork chops are easy, tasty and you can build a meal around them quickly.  This article has two very tasty pork chop recipes that would make perfect meals for your family. Try the Pork and Sauerkraut Skillet Dinner is a meal in itself.  In addition to the pork, it combines onion, sauerkraut, new potatoes, and apple. The Baked Pork Chops recipe in this article is an old recipe from my childhood around 55 years ago.  Included in this article is also a Carrot-Potato Medley recipe that is also over fifty years old.

PORK AND SAUERKRAUT SKILLET DINNER
2 tbsp all-purpose flour
4 loin pork chops, ¾-inch thick
2 tbsp canola oil
1 small yellow onion, cut into wedges
½ tsp salt
¼ tsp fresh ground black pepper
1 cup unsweetened apple juice
½ cup water
2 cans (14-oz each) sauerkraut, drained and rinsed
½ tsp caraway seeds
1 lb. small new potatoes, quartered
1 large red apple

Coat both sides of the chops with the flour. Heat oil in a large heavy skillet over medium-high heat and brown about 3 minutes on each side; remove from skillet.

Add the onion, salt, and pepper to the skillet where you browned the chops; saute for a minute. Add the apple juice and water. Stir in the sauerkraut and caraway seeds, mixing well. Add the potatoes and place the browned pork chops on the top. Cover; reduce heat to medium-low and cook for half an hour. Cut core the apple and cut into ¼-inch wedges; add to the skillet. Simmer, covered, for another 10 minutes until the apple is tender and chops are cooked through.

MAXINE'S BAKED PORK CHOPS
4 pork chops (about 1 1/2 lbs.)
1/3 cup diced celery
1/2 cup water
1/8 tsp. pepper
2 tbs. brown sugar
juice 1/2 lemon
1/2 tsp. salt
1/2 tsp. dry mustard
2 cans (8-oz. each) tomato sauce

Brown chops in fat. Place in shallow baking dish. Combine tomato sauce, water, celery, brown sugar, lemon juice and seasonings; pour over chops. Cover and bake in 350 degrees oven for 1 1/2 hours or until chops are tender.

CARROT-POTATO MEDLEY
This is another of my old recipes that is over fifty years old!

1 cup carrot slices
1 cup 1-inch potato cubes
1 cup sliced onions
1 beef bouillon cube
boiling water

Combine the above ingredients together in a saucepan. Add enough boiling water to just cover the vegetables. Cover pan and simmer until the vegetables are tender.

Enjoy!