West Creek® Pork Chop Choucroute Style
Directions
- Pre-heat oven to 350-degrees.
- Heat large oven safe pot add bacon and cook until starts to brown.
- Season pork chops with salt and pepper and add to pan, brown on both sides and remove from pan.
- Add ham, beef franks, onions, apples, and continue cooking for 2-3 minutes.
- Add sauerkraut, pork chops, bay leaf, clove, juniper berry, allspice, white wine, and cut potatoes.
- Cover and place in oven, bake for 1 to 1 ½ hours.
- Transfer to serving platter, sprinkle with parsley.
Ingredients
- 8 oz Ridgecrest® Bacon, sliced into lardons
- 6 4 oz West Creek® Pork, Chops, Center Cut
- 1 lb Ridgecrest® Ham, Black Forest Traditional, cut into large cubes
- 3 ea Ridgecrest® Black Angus Beef Frank 4/1, cut in half
- 1 ea Peak Fresh Produce® Onion(s), Yellow, diced
- 1 cup Peak Fresh Produce® Apple(s), Granny Smith, peeled and sliced thick
- 2 lbs Delancey Street Deli® Fresh Sauerkraut
- 2 Roma® Bay Leaves
- 8 ea McCormick Culinary® Cloves, whole
- 3/4 tsp Juniper Berry
- 1/4 tsp McCormick Culinary® Ground Allspice
- 1 cup white wine, dry
- 2 lbs Peak Fresh Produce® Red B Potatoes, cut in half
- 2 tbsp Peak Fresh Produce Parsley, chopped
Chef David McGurn - Executive Chef, Performance Foodservice - Springfield
