Pork Chops and Sauerkraut was never my favorite meal growing up. To this day it hasn't been a favorite in my house, either. My go to when cooking Pork Chops has usually been to cook them with peppers and onions.
While shopping these chops called to me. They were thick cut and I knew that they would be perfect for stuffing.
The stuffing I used was a mushroom, sausage and spinach stuffing. Truth be told everything used for the stuffing was something that was a "must go" in the refrigerator. "must go" is a euphemism for left overs!
I had some left over mushrooms that I mixed with left over sausage and put it in the food processor and pulsed it a few times. To that mixture I added some grated cheese, a wedge or two of laughing cow cheese, ( I absolutely love this cheese) fresh chopped parsley and salt and pepper to taste.
I made a pocket on the side of the pork chop and first stuffed it with the cooked leftover spinach and then stuffed it some more with the mushroom and sausage mixture.
I then heated up my frying pan getting it nice and hot, added 1 tablespoon of olive oil, and 1 tablespoon of butter and browned the seasoned pork chop (salt and pepper) on each side.
Once they were browned, they were cooked in a 350 preheated oven, on a baking sheet for about 25 minutes more.
While the stuffed pork chops were finishing in the oven I deglazed the frying pan using the juice from the sauerkraut and a little touch of white wine. Then I added the sauerkraut and cooked it a little more.
When the pork chops were cooked through I plated the pork chops right on top of the sauerkraut.
It was absolutely delicious. I could have eaten bowls of the sauerkraut, it was that good. The pork chop wasn't bad, either! In fact, for something made on the fly, it is one of my favorite pork chop dishes that I have ever made!