Pork Chops & Saurkraut with Louisiana Hot Sauce

Oven Baked Pork Chops and Saurkraut, with Louisiana Hot Sauce. By: Ryan McKern Pork chops for me are a savory comfort food for any occasion. Hot juicy cuts of pork paires well with any steak or spicy condiment, or even served as is. There are plenty of Cajun and smothered pork chop recipes that I love and adore, I published a smothered-style pork chop recipe for The Odyssey Online back in 2017. This time however, I wanted to share a spicy yet European flair to a dish that is simple and delectable for the whole family, and dear to my heart. My Baked Pork Chops and Saurkraut recipe is one I make on those rainy or snowy days inside, seeking cozy rest and flavorful dinner, paired with a good malbec, Brandy, Abita Beer, or any drink of your choice. It's all together in the oven, make sure to not use too big of a baking pan as it should all fit very snugly together. Bon Appetit’ * 2 - tbs Worcestershire sauce * 1 - tbs Soy Sauce * 2 - tbs Cajun Seasoning * Saurkraut ( measure to your desire) * 1 - ts black pepper * 1 - tsp kosher salt * 1 dash of Louisiana Hot Sauce In a bowl Mix Worcester, Soy Sauce, 1 Tbl spoon of Cajun seasoning, black pepper & salt. Pour over room temp Pork Chops. Marinade at least 1 hour before baking (the longer the better though). In a 400-degree Fahrenheit oven, boneless pork chops need to cook for 7 minutes per ½ inch of thickness. If you are using bone-in pork chops, add an extra minute for each ½ inch.  If you're new to making roasted pork chops, the best way to tell if they are fully cooked is to use an instant-read meat thermometer. Pork should be cooked to an internal temperature of 145 degrees Fahrenheit. We use our meat thermometer to make sure the meat doesn't overcook. Simply add the desired amount of saurkraut to the pan, add Cajun seasoning (I go with 1 tablespoon) and in less than 20 minutes your meal should be ready to go. Add a dash of Louisiana Hot Sauce to the chops as it will seep in and add flavor to the juices. Parsley is optional but a delight to add. I'll include a recipe for a sauce as well as a Cajun dry rub in the comments. Merci beaucoup and enjoy. - Ryan Michael McKern