This recipe was a part of our Food and Beer Pairing meal, which you can read more about HERE. The basis of it was taken from vintage cookbook: Time Life Foods of the World – The Cooking of Germany. Certain things have been simplified, or edited to make it more “modern friendly”.

Screenshot_2016-08-01-17-44-28-1

Enjoy!

Schweinskoteletten mit Knackwurst und Kartoffeln
(Pork Chops with Knackwurst and Potatoes)
Serves 6

IMG_9648

2 ½ teaspoons caraway seeds
½ teaspoon salt
¼ teaspoon freshly ground black pepper

6 centre cut loin pork chops, cut ½ inch thick
2 oz flour
1 oz lard
½ lb knackwurst sliced into ¼ inch rounds
3 oz coarsely chopped onions
2 oz coarsely chopped scraped carrots
2 oz coarsely chopped celery
3 small sweet gherkins, drained, rinsed in cold water, and finely chopped
⅜ pint chicken stock
4 large boiling potatoes (about 1 ½ lb) peeled and sliced into ⅛ inch rounds
6 medium-sized tomatoes, peeled, seeded and coarsely chopped or substitute 2 1-lb cans whole-pack tomatoes, drained and chopped

Screenshot_2016-08-01-18-17-59-1 Screenshot_2016-08-01-18-19-13-1 Screenshot_2016-08-01-18-19-35-1
Create a mixture of the caraway seeds, salt and pepper. Firmly press the mixture onto both sides of the pork chops. Dip the chops in flour and shake off the excess.

Screenshot_2016-08-01-18-20-04-1
In a large heavy saute pan melt the lard over a high heat until it splutters. 

Screenshot_2016-08-01-18-20-45-1
Put the chops into the pan and brown them for about 5 minutes on each side. Turn them carefully, so that the meat browns evenly without burning. 

Screenshot_2016-08-01-18-21-33-1
Place the pork chops on a plate and set aside.  In the pan, add the knackwurst, onions, carrots, celery and gherkins to the remaining fat in the pan. Over a moderate heat, cook for 5 minutes stirring frequently. Put the chops back in the pan and pour the stock overtop. It should come to the top of the meat without covering over them.

Screenshot_2016-08-01-18-22-12-1

Add stock or water if necessary. Over the chops, arrange the potato slices evenly. Cover the chops completely with the potatoes and then scatter the chopped tomatoes over top.

Screenshot_2016-08-01-18-23-05-1
Over a high heat, bring to a boil. Reduce to low and cover the pan. Simmer for 45 minutes until the potatoes and chops can be pierced with the tip of a sharp knife and show no sign of resistance. Serve directly from the pan.