Amanda86
Tue, Feb-24-09, 16:11
This is a recipe from my childhood that always reminds me of home. My mom is first generation Czech, so I assume it's a Czech recipe (though it may very well be German, too). Growing up this was always served along with sauerkraut and dumplings. Mmm... I apologize that most of my measurements are vague, but these are simple and hard to mess up.
4 pork chops
about half an onion, sliced in rings
garlic powder (to taste)
pepper (to taste)
soy sauce (several splashes)
about two cups of water
caraway seeds (to taste)
olive oil
In a large pan heat oil and brown pork chops, seasoning with pepper and garlic powder as you go. Once browned, add water till pork chops are submerged about half way. Add the soy sauce to the water (or maggi works well, too) and sprinkle caraway liberally over chops. Due to the saltiness of the soy sauce usually no additional salt is needed. Heat till bowling, then cover and simmer roughly 20 minutes. Be sure to keep an eye on the water level so that the chops don't burn. After 20 minutes, turn chops, sprinkle more caraway and garlic powder, then place onion rings on the chops. Replace cover and simmer another fifteen minutes, until onions have become soft and more or less clear. (If you're feeding a family that's not carb conscious, the left over juice makes great gravy)
Enjoy!
4 pork chops
about half an onion, sliced in rings
garlic powder (to taste)
pepper (to taste)
soy sauce (several splashes)
about two cups of water
caraway seeds (to taste)
olive oil
In a large pan heat oil and brown pork chops, seasoning with pepper and garlic powder as you go. Once browned, add water till pork chops are submerged about half way. Add the soy sauce to the water (or maggi works well, too) and sprinkle caraway liberally over chops. Due to the saltiness of the soy sauce usually no additional salt is needed. Heat till bowling, then cover and simmer roughly 20 minutes. Be sure to keep an eye on the water level so that the chops don't burn. After 20 minutes, turn chops, sprinkle more caraway and garlic powder, then place onion rings on the chops. Replace cover and simmer another fifteen minutes, until onions have become soft and more or less clear. (If you're feeding a family that's not carb conscious, the left over juice makes great gravy)
Enjoy!