Shelly's Recipe

FREDRICKSBURG PORK CHOPS

Category: Pork - Chops and Steaks

4 (6 oz) boneless thick pork loin chops
Salt and pepper, to taste
2 tsp caraway seeds, ground
Flour, for dredging
4 tbsp olive oil
1 carrot, peeled and chopped into quart inch slices
2 stalks celery, sliced 1/4 inch thick
1 large onion, roughly chopped
1 large knockwurst, sliced
4 sweet gherkins, diced
1 cup beef stock
3 fresh tomatoes, cored, seeded and diced
2 large potatoes, peeled and sliced thin

Mix together salt, pepper and 2 tsp caraway seeds and sprinkle on both sides of pork chops. Dredge in flour and shake off excess. In a large skillet, heat oil and brown chops on both sides, approximately 4-5 minutes on each side. Remove chops and keep warm.

Add next 5 ingredients and saute for 1-2 minutes. Return chops and add stock. Add remaining caraway seeds. Place a layer of potatoes on top of the chops. Top with tomatoes. Reduce heat to low and cover. Simmer for 30-45 minutes or until meat is tender.