Fiz isso ontem à noite e as pessoas ficaram loucas por isso! Adoro que seja uma refeição completa

Ingredients:
– 4 bone-in pork chops, about 3/4 to 1 inch thick
– Salt and black pepper, to taste
– 1 tablespoon olive oil
– 1 large onion, thinly sliced
– 2 cloves garlic, minced
– 1 pound baby potatoes, halved if large
– 2 cups sauerkraut, drained and rinsed
– 1 apple, cored and sliced (optional)
– 1 cup chicken broth
– 1 teaspoon caraway seeds (optional)
– Fresh parsley, chopped, for garnish
Instructions:
1. Season the pork chops on both sides with salt and pepper.
2. Heat the olive oil in a large skillet over medium-high heat. Add the pork chops and brown them on both sides. Remove the pork chops and set them aside.
3. In the same skillet, add the sliced onion and minced garlic, cooking until the onion is softened and translucent.
4. Place the browned pork chops into the slow cooker, and top them with the cooked onion and garlic. Scatter the baby potatoes around the pork chops.
5. Se for usar, adicione a maçã fatiada por cima das costeletas de porco.
6. Espalhe o chucrute sobre as costeletas de porco e as batatas e polvilhe com sementes de cominho, se desejar.
7. Despeje o caldo de galinha uniformemente sobre o chucrute.
8. Tampe e cozinhe em fogo baixo por 6-8 horas ou em fogo alto por 3-4 horas, ou até que as costeletas de porco estejam macias e totalmente cozidas.

Anúncio

9. Sirva as costeletas de porco com batatinhas e chucrute, guarnecidas com salsa fresca. Desfrute de sua refeição quente e reconfortante!