These smoked pork chops with sauerkraut make a fairly quick-and-easy, satisfying weeknight meal. The chops are already fully cooked, so they don’t need a lot of time braising, but the flavor is there.

Ingredients

• 1 tablespoon unsalted butter
• 4 smoked, fully-cooked pork chops (such as smithfield®)
• 1/3 cup chopped onion
• 1 (16 ounce) jar sauerkraut (such as silver floss®), mostly drained
• 1 apple - peeled, cored, and diced
• 1/2 cup beef broth
• 1 teaspoon bacon grease
• 1 clove garlic, minced
• 5 juniper berries
• 1 bay leaf

Directions

1. Melt butter in a large skillet over medium-high heat. Quickly sear meat for 2 minutes on each side, and remove from pan. Reduce heat to medium, add onions, and saute for 3 minutes.
2. Stir in sauerkraut, apple, beef broth, bacon grease, garlic, juniper berries, and bay leaf. Bring to a boil, reduce heat to low, cover, and simmer for 20 minutes.
3. Remove bay leaf, add chops back to skillet, and nestle in the kraut. Simmer just until chops are warmed up, 3 to 5 minutes. Cooking further will dry them out.