West Creek® Pork Chop Choucroute Style


  1. Pre-heat oven to 350-degrees.
  2. Heat large oven safe pot add bacon and cook until starts to brown.
  3. Season pork chops with salt and pepper and add to pan, brown on both sides and remove from pan.
  4. Add ham, beef franks, onions, apples, and continue cooking for 2-3 minutes.
  5. Add sauerkraut, pork chops, bay leaf, clove, juniper berry, allspice, white wine, and cut potatoes.
  6. Cover and place in oven, bake for 1 to 1 ½ hours.
  7. Transfer to serving platter, sprinkle with parsley.


  • 8 oz Ridgecrest® Bacon, sliced into lardons
  • 6 4 oz West Creek® Pork, Chops, Center Cut
  • 1 lb Ridgecrest® Ham, Black Forest Traditional, cut into large cubes
  • 3 ea Ridgecrest® Black Angus Beef Frank 4/1, cut in half
  • 1 ea Peak Fresh Produce® Onion(s), Yellow, diced
  • 1 cup Peak Fresh Produce® Apple(s), Granny Smith, peeled and sliced thick
  • 2 lbs Delancey Street Deli® Fresh Sauerkraut
  • 2 Roma® Bay Leaves
  • 8 ea McCormick Culinary® Cloves, whole
  • 3/4 tsp Juniper Berry
  • 1/4 tsp McCormick Culinary® Ground Allspice
  • 1 cup white wine, dry
  • 2 lbs Peak Fresh Produce® Red B Potatoes, cut in half
  • 2 tbsp Peak Fresh Produce Parsley, chopped