If you grew up in Western Pennsylvania, you're probably familiar with the New Year's Day tradition of eating pork and sauerkraut for good luck. In today's flavor expedition, we're going to explore our brown sugar coffee rub, Hazy Midnight.
New Year's Day Pork and Sauerkraut
1 Tablespoon avocado oil or olive oil
4 5 ounce pork chops, trim fat from chop about 1 ½ inch thick
1 yellow onion, peeled and sliced thin
1 apple, cored, peeled, and chopped (Granny Smith recommended)
1 cup apple cider
2 pounds sauerkraut, in a bag and drained
Hazy Midnight for seasoning
Preheat oven to 350 degrees.
Season both sides of pork chops with Hazy Midnight.
In an oven-safe skillet, over medium heat, add the oil.
Brown the pork chops on both sides, about 4 minutes per side. Set aside.
To the skillet, add and combine onion, chopped apple, brown sugar, apple juice, and drained sauerkraut. Cook a few minutes until soft.
Add the browned pork chops and combine so that the pork chops are covered with the sauerkraut and juices.
Cover the skillet with lid or foil and bake at least 45-60 minutes. Pork chops should be tender and no longer pink - make sure temperature reaches 145 degrees.
Serve immediately or cool and refrigerate and reheat when ready to eat.
