Good morning Darlings! It is going to be a wonderful day! And if it turns out to be not such a wonderful day -- if a gal can't triumph, she can prevail. Of course, it is our way.
Speaking of prevailing, Vegetables, nutrients, fiber, do children (and a lot of grown men) just know when something is good for them so they automatically won't eat it, even if they haven't tasted it? It seems so to this Fab, which is why when she makes sauerkraut, she makes this:
Pork Chops with Sauerkraut
Brown Pork Chops on medium heat in a big Skillet with a lid. You will be adding an entire package of Sauerkraut later so bigger is better.
While chops are browning, empty your package of Sauerkraut into a mixing bowl.
Add about 1/4 to 1/2 cup packed Brown Sugar (The amount of Brown Sugar varies depending on taste and the size of the Sauerkraut package -- dears you are looking to just cut back the acid and to make a sweet sour taste -- you knew that sugar cancels out acid, right? In judging the amount of sugar remember that you are making a vegetable, not candy.)
Add a sprinkling of Caraway Seed. A scant 1/8 teaspoon for you measurers out there. Caraway seed is wonderful spice with a pungent sweet tangy flavor, so use a light hand when adding this seed. You can always add more later.
Mix until the Brown Sugar and Caraway Seed are mixed into the Sauerkraut
Once the chops are brown , add the Sauerkraut, turn the heat to simmer, cover the Skillet with a lid, simmer for at least an hour. You can simmer longer, as the length of time increases, the Pork Chops become more tender, just keep an eye on the liquid. If your skillet lid isn't tight, you may need to add a splash of water.
To serve, place a spoonful of the Sauerkraut on a plate, put a Pork Chop on top. Add a side of mashed potatoes and you have, maybe, a dinner that includes a vegetable the kids will eat.
Speaking of prevailing, Vegetables, nutrients, fiber, do children (and a lot of grown men) just know when something is good for them so they automatically won't eat it, even if they haven't tasted it? It seems so to this Fab, which is why when she makes sauerkraut, she makes this:
Pork Chops with Sauerkraut
Brown Pork Chops on medium heat in a big Skillet with a lid. You will be adding an entire package of Sauerkraut later so bigger is better.
While chops are browning, empty your package of Sauerkraut into a mixing bowl.
Add about 1/4 to 1/2 cup packed Brown Sugar (The amount of Brown Sugar varies depending on taste and the size of the Sauerkraut package -- dears you are looking to just cut back the acid and to make a sweet sour taste -- you knew that sugar cancels out acid, right? In judging the amount of sugar remember that you are making a vegetable, not candy.)
Add a sprinkling of Caraway Seed. A scant 1/8 teaspoon for you measurers out there. Caraway seed is wonderful spice with a pungent sweet tangy flavor, so use a light hand when adding this seed. You can always add more later.
Mix until the Brown Sugar and Caraway Seed are mixed into the Sauerkraut
Once the chops are brown , add the Sauerkraut, turn the heat to simmer, cover the Skillet with a lid, simmer for at least an hour. You can simmer longer, as the length of time increases, the Pork Chops become more tender, just keep an eye on the liquid. If your skillet lid isn't tight, you may need to add a splash of water.
To serve, place a spoonful of the Sauerkraut on a plate, put a Pork Chop on top. Add a side of mashed potatoes and you have, maybe, a dinner that includes a vegetable the kids will eat.