Origin German Pork Chops and Sauerkraut

This classic recipe is inspired by German and Eastern European traditions of braising pork with fermented cabbage, a pairing that dates back centuries as a way to preserve vegetables and tenderize meat.

What I Love About This Recipe

It’s simple, budget-friendly, and gets better the longer it cooks. The pork becomes melt-in-your-mouth tender, and the sauerkraut mellows into a savory-sour backdrop that’s perfect over mashed potatoes.

Also Read : Maritime Donair Sauce

German Pork Chops and Sauerkraut

Recipe by RecipeWikkiCourse: Main CourseCuisine: German, EuropeanDifficulty: Medium

Servings

8

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

363

kcal

A hearty and traditional German dish, these pork chops are slow-cooked with tangy sauerkraut, onions, and spices, resulting in tender meat infused with bold, savory flavor. Perfect for a comforting cold-weather meal.

Ingredients

• 4 bone-in pork chops (¾–1 inch thick)

• 1 tablespoon vegetable oil

• Salt and black pepper, to taste

• 1 large onion, thinly sliced

• 1 apple, peeled and sliced

• 2 cups sauerkraut, drained (but not rinsed)

• ½ cup chicken broth or water

• 1 teaspoon caraway seeds (optional)

Directions

• Pat pork chops dry and season generously with salt and black pepper.
• In a large skillet or Dutch oven, heat oil over medium-high heat. Sear pork chops until browned on both sides, about 3–4 minutes per side. Transfer to a plate.
• In the same pan, add sliced onion and cook until softened, about 5 minutes.
• Layer apple slices over onions.
• Spread sauerkraut evenly over the apple and onion mixture. Sprinkle caraway seeds on top, if using.
• Nestle pork chops back into the pan, pressing them gently into the sauerkraut.
• Pour broth around (not over) the chops.
• Cover and reduce heat to low. Simmer gently until pork is tender and cooked through, 45–60 minutes.
• Serve hot with mashed potatoes, rye bread, or boiled potatoes.

Notes

• For even more flavor, use smoked pork chops.
• If you prefer milder sauerkraut, rinse it lightly before cooking.
• Leftovers reheat beautifully the next day

The post German Pork Chops and Sauerkraut appeared first on RecipeWikki.

Origin World’s Best Potato Salad

Potato salad is a beloved dish in many cultures, especially popular in American cookouts. This version takes inspiration from traditional recipes, elevated with fresh herbs and a flavorful dressing.

What I Love About This Recipe

The creamy yet tangy dressing pairs perfectly with tender potatoes and crisp celery. It’s easy to make ahead and gets better as the flavors meld.

Alos Read : Hot Muffuletta Dip

World’s Best Potato Salad

Recipe by RecipeWikki

Servings

4

servings

Prep time

20

minutes

Cooking time

30

minutes

Calories

250

kcal

Ingredients

• 3 pounds Yukon Gold or red potatoes, peeled and cut into chunks

• 1 cup mayonnaise

• 2 tablespoons Dijon mustard

• 2 tablespoons apple cider vinegar

• 1 teaspoon sugar

• Salt and freshly ground black pepper, to taste

• 3 celery stalks, finely chopped

• 1 small red onion, finely chopped

• 3 hard-boiled eggs, chopped (optional)

• 2 tablespoons fresh dill or parsley, chopped

Directions

• Place potatoes in a large pot, cover with cold water, and add a pinch of salt. Bring to a boil and cook until potatoes are tender but firm, about 10–12 minutes. Drain and cool slightly.
• In a large bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, and pepper.
• Add the warm potatoes, celery, red onion, and chopped eggs (if using) to the dressing. Gently toss to coat.
• Sprinkle fresh dill or parsley and mix lightly.
• Chill in the refrigerator for at least 1 hour before serving to allow flavors to develop

Notes

• Use waxy potatoes like Yukon Gold or red potatoes for best texture.
• Adjust the amount of mustard and vinegar for your preferred tanginess.
• Add crispy bacon bits for extra flavor.

The post World’s Best Potato Salad appeared first on RecipeWikki.

Origin Po’ Boy Remoulade Sauce

Remoulade sauce originates from France but has been adapted into a spicier, more flavorful version in Louisiana cuisine. Used widely in Cajun and Creole dishes, this sauce has become a signature addition to Po’ Boys, giving them their signature taste and depth of flavor.

What I Love About This Recipe

This remoulade sauce is rich, zesty, and versatile. It brings a perfect balance of creaminess and spice to any dish, and the best part is that it comes together in just a few minutes. I love how it enhances seafood dishes, but it’s just as delicious as a dip for fries or spread on burgers.

Also Read : Lazy French Onion Soup

Po’ Boy Remoulade Sauce

Recipe by RecipeWikki

Servings

10

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

90

kcal

Ingredients

• 1/2 cup mayonnaise

• 2 tablespoons Dijon mustard

• 1 tablespoon Creole mustard (or extra Dijon)

• 1 tablespoon prepared horseradish

• 1 tablespoon hot sauce (such as Tabasco)

• 1 teaspoon Worcestershire sauce

• 1 clove garlic, minced

• 2 tablespoons lemon juice

• 1 teaspoon smoked paprika

• 1/2 teaspoon cayenne pepper

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 2 tablespoons finely chopped pickles or pickle relish

Directions

• In a medium bowl, whisk together mayonnaise, Dijon mustard, Creole mustard, horseradish, hot sauce, and Worcestershire sauce until smooth.
• Add the minced garlic, lemon juice, smoked paprika, cayenne pepper, salt, and black pepper. Stir until fully incorporated.
• Fold in the finely chopped pickles (or pickle relish) and capers, ensuring everything is well mixed.
• Cover and refrigerate for at least 30 minutes to let the flavors meld.
• Serve chilled as a spread for Po’ Boy sandwiches or as a dipping sauce for seafood and fries.

Notes

• For a milder version, reduce the cayenne pepper and hot sauce.
• If you like a thinner sauce, add a little more lemon juice.

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