Pork Chops with Sauerkraut and Mustard Sauce

  • Pork chops with sauerkraut and musturd sauce prepared by Cook of the Week Mimi Brei.

    Pork chops with sauerkraut and musturd sauce prepared by Cook of the Week Mimi Brei.

  • JOE LEWNARD/jlewnard@dailyherald.comPork chops are in the frying pan as they are being prepared by Cook of the Week Mimi Brei.

    JOE LEWNARD/jlewnard@dailyherald.comPork chops are in the frying pan as they are being prepared by Cook of the Week Mimi Brei.

 
Updated 11/16/2010 11:32 AM

2 eggs, beaten

Salt, pepper to taste

4 pork chops, 1-inch thick, center-cut

1 sleeve soda crackers, crushed

3 tablespoons butter or margarine

1 can (14.5 ounces) sauerkraut

Mustard sauce

3 tablespoons butter or margarine

3 tablespoons all-purpose flour

1 cup milk (see note)

3 tablespoons yellow mustard

Put eggs in a shallow bowl; season eggs with salt and pepper. Put cracker crumbs in a separate shallow dish. Dip pork chops in egg, then in crackers, coating both sides with crumbs.

Melt butter in skillet large enough to hold all chops. Brown each, 3 to 4 minutes each. Top with undrained sauerkraut. Cover and cook on low to medium heat about 20-25 minutes. The center of the chop should be slightly pink.

In the meantime, for the sauce, melt butter in a small sauce pan over medium heat and whisk in flour, stirring and cooking until well blended. Pour in milk slowly while whisking, cooking and stirring until mixture begins to simmer and thicken. When it can coat the back of a spoon, turn off heat and blend in mustard.

To serve, top each chop with sauce. Serve with mashed potatoes.

Serves four.

Cook's note: Chicken broth can be substituted for milk.