Knocks and Chops: Knockwurst with Spiced Sauerkraut and Smoked Pork Chops with Bacon, Apple and Onion

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Picture of Knocks and Chops: Knockwurst with Spiced Sauerkraut and Smoked Pork Chops with Bacon, Apple and Onion Recipe Photo: Knocks and Chops: Knockwurst with Spiced Sauerkraut and Smoked Pork Chops with Bacon, Apple and Onion Recipe
Rated 4 stars out of 5
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  • Read 29 Reviews
Total Time:
35 min
Prep
15 min
Cook
20 min
Yield:
4 servings
Level:
Easy
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Ingredients

Knocks:

  • 1 (16-ounce) package (4 links) knockwurst
  • 1 tablespoon butter
  • 1 pound sauerkraut, rinsed and drained
  • 1 teaspoon caraway seeds
  • 1 bay leaf
  • 1/2 teaspoon whole peppercorns
  • 1 cup dark German beer
  • Spicy mustard
  • 1 loaf pumpernickel, sliced

Chops:

  • 1 tablespoon extra-virgin olive oil
  • 3 slices bacon, chopped
  • 1 medium to large yellow onion, quartered then thinly sliced
  • 1 green apple, cored and thinly sliced
  • 6 thin cut boneless smoked pork chops, halved on an angle, available near packaged ham in meat case
  • 1 cup dark German beer

Accompaniments:

  • 1/2 pound each of 2 cheese selections such as: beer kaese, bruder basil, muenster
  • Sour pickles
  • 1 bag Bavarian pretzels

Directions

Pierce the casings of knockwurst and arrange in medium skillet. Add 1 inch of water, bring to a simmer and warm wursts through. Remove from the pan. Drain the skillet and add butter. Melt butter over medium heat. Cut each knockwurst into 1/3 and add back to the pan to crisp casings. Add sauerkraut to the pan, sprinkle in caraway, add bay leaf and peppercorns. Pour the beer into the skillet. When the beer comes to a bubble reduce heat to simmer.

Heat a second skillet over medium high. Add oil, 1 turn of the pan and add chopped bacon. When the bacon renders its fat, add onions and saute 3 to 5 minutes, then add sliced apples and saute mixture another 2 or 3 minutes. Add smoked chops to the pan and caramelize meat on both sides, 2 or 3 minutes. Remove chops to a plate and loosely cover with foil. Pour the beer into the pan and reduce heat to a simmer.

When you are ready to serve, cut several slices of pumpernickel in half down the middle. Place a bowl of spicy mustard alongside the pumpernickel bread for passing at the table.

Place 2 or 3 chunks of the knockwurst on each dinner plate on a bed of spiced sauerkraut. Serve 3 pieces of smoked pork chops topped with bacon, apples and onions. Place deli style large dill or half sour pickles, German cheeses and pretzels out for an evening of uber snacking!

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Newest Ratings and Reviews

Read all 29 reviews

  • on July 10, 2011

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    I tweaked this recipe a bit and made it all in one pan. My husband and I loved it and I will definitely make it again.

    people found this review Helpful.
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  • on July 24, 2010

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    I had an abundance of knockwurst due to a sale so did not make the pork chops portion on this recipe as it was just the two of us. Each item complimented the other and it was relatively easy to make.

    people found this review Helpful.
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  • on July 05, 2009

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    I was kind of hesitant to make this but I wanted to try something german and this sounded pretty interesting. I made the bacon, onion and apple sauce. I did not use the german beer though. I added flour and chicken stock and a bit of dill pickle juice to give it flavor. I mixed that in with some spaetzle (german dumplings and served it alongside some apple bourbon pork loin. It was missing something though, maybe the beer would have been better than the chicken stock. Over all a good dinner. I will make this again and am looking forward to trying the knocks and sauerkraut.

    people found this review Helpful.
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