Ingredients
2 smoked pork chops
1 1/2 cups mashed potatoes
1 1/2 cups sauerkraut, well drained
3 tablespoons sweet Russian mustard (any sweet dark mustard will do)
salt & pepper
1 tablespoon butter
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
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Cloche + smoker — dramatic cocktail and dessert smoking
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Wood-smoked Spanish paprika — chorizo, paella, rubs
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Cloche + smoker — dramatic cocktail and dessert smoking
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Wood-smoked Spanish paprika — chorizo, paella, rubs
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Mix the potatoes and the kraut. Place half the sauerkraut/potato mixture in a Pyrex pie plate. Spread 1 1/2 tbsp of mustard over the sauerkraut. Place the chops on the sauerkraut. Spread remaining mustard on the chops. Cover with remaining sauerkraut/potato mixture. Season with salt & pepper. Put the pat of butter on top. Seal with foil and bake in a 350°F oven for 45 minutes to an hour. I like uncover the chops for the last 15 minutes or so to lightly brown the potato topping.