Smoked Pork Chops, Bratwurst, and Sauerkraut Braised in Beer
This delicious and easy to prepare one pot meal will warm you up on any chili camping night. A large Dutch Oven works best, but it also can be made in a large deep sauté pan with a lid. I like using Bavarian Style Sauerkraut as it has that traditional German flavor, but there are plenty of varieties out there that are equally delicious. Throw in some caraway seeds and large diced apple for an added something something to plain sauerkraut. I also like to use fresh brats, but already cooked will work too.
This recipe serves 2-3 people. Double recipe to serve 4-6 people…
Prep time: 5 min Cook time: 40-45 min
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1 tbsp olive oil
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2 smoked pork chops
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Salt and pepper
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2 fresh bratwurst
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½ medium sized white or yellow onion, sliced into ¼ inch slices, about 1 cup
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3 green onions cut into 3 inch pieces lengthwise
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1 clove garlic, minced, about 1 tsp
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1 15 oz can or jar of Bavarian Style Sauerkraut
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4 whole cloves
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6 whole allspice
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½ can beer, preferably a German Style Pilsner or Lager
Season the pork chops with the salt and pepper. Heat Dutch oven on a camping stove, or on a grill set above the fire, or a thin layer of coals set in the fire pit. When hot, add the olive oil, heat until just smoking, and add the pork chops and bratwurst in a single layer. When they are brown on one side, about 3-4 minutes turn over to brown on the second side.
Add the onions to the pot without moving the meat.
When meat is browned on the second side, prop up against the side of the pot and cook the onions until they begin to caramelize, aka, turn brown around the edges. Add the garlic, cloves, and allspice and cook for a minute longer.
Add the sauerkraut, stir it in with the onion mixture. Nestle the meat on top of the sauerkraut and add the beer.
Cover and either continue cooking on a low flame on the stove top or move to an area in the fire pit where you have pushed coals aside in a thin layer. Be careful not to put Dutch oven on too hot of coals. I torched the bottom of my Dutch oven the first time I used it by doing this. Coals in the fire are hot, hot, so not many are needed to slowly cook this dish. Just keep an eye on it and if it’s really sizzling than move it further away or set it on top of a grill near the actual fire. Braise for about 40-45 min to allow the flavors to meld and the meat to become tender.
Divide up the meat and sauerkraut mixture and serve.
