Matt Hussey's Pork Chops & Sauerkraut | Blackstone Griddles

pork chops

🥗Healthier: turkey cutlets

💰Cheaper: chicken thighs

Turkey cutlets are leaner, while chicken thighs are more affordable.

sauerkraut

🥗Healthier: homemade sauerkraut

💰Cheaper: cabbage

Homemade sauerkraut can be healthier without preservatives.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water

Vegetable broth is lower in calories, while water is the most economical.

Remove the sticker from the honey crisp apple.

Slice the apple into quarters and then into nice slices.

Slice half of a sweet onion.

Season one side of the bone-in pork chops with salt and black pepper.

Heat the Blackstone griddle to around 400-415°F, checking for wisps of smoke and using an IR thermometer to confirm it's about 450°F.

Add a little avocado and olive oil blend to the griddle, then add the sliced apples and onions.

Sprinkle a pinch of salt over the apples and onions.

After about a minute, stir the apples and onions to sweat them down without caramelizing.

Place the seasoned side of the pork chops down onto the griddle.

Season the top side of the pork chops with salt and black pepper after about 3 minutes.

Flip the pork chops after 3 minutes to achieve browning.

Add a little butter on top of the pork chops after flipping them.

Check the internal temperature of the pork chops, aiming for 140°F; remove them from the griddle when they reach 130°F to stop the cooking process.

Pour a jar of sauerkraut onto the griddle to deglaze and capture the fond.

Mix the sauerkraut with the cooked apples and onions.

Cook the sauerkraut mixture for about 3-4 minutes until warmed through.

Add the pork chop juices back into the sauerkraut mixture.

Return the pork chops to the sauerkraut mixture to warm them through.

Plate the pork chops with the sauerkraut, apples, and onions.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens