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”.
Schweinskoteletten mit Knackwurst und Kartoffeln
(Pork Chops with Knackwurst and Potatoes)
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
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.
In a large heavy saute pan melt the lard over a high heat until it splutters.
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.
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.
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.
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.