Grandma Gail's German Pork Chops With Knockwurst And Potatoes

Hearty, flavorful, and comforting—a classic German-inspired dish with pork chops, knockwurst, and potatoes!

I don’t know where grandma Gail got the original recipe nor how ‘authentic’ it is, but this has been one of the Marioni’s favorite dinners for many years. And this is one of my favorite one pan meals too.

This recipe has been adapted from Grandma Gail’s original. Thank you, Don, for passing it down to me! ❤️

Note:

• Grandma Gail’s recipe uses shortening, but it contains trans fat, so I use olive oil instead.

• If you can’t find Knockwurst, use wiener or Frankfurter, Polish sausage or any smoked sausages.

• I almost doubled the veggies from Gail’s recipe.

Serve 2

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Ingredients

• 2 center cut, bone in, loin port chops, at least 1/2 inch thick

• 1 tbsp caraway seeds

• 1/2 tsp Kosher salt

• 1/4 tsp black pepper

• 1/4C flour

• 1 tbsp + 2 tsp olive oil

• 2C knockwurst, coarsely chopped or sliced

• 1/2 onion, chopped (about 2C)

• 1 carrot, chopped (about 1C)

• 1 celery rib, chopped (about 1C)

• about 1/2C sweet gherkins, drained and chopped (the original recipe calls only 2 gherkins, but I add more because we like the flavor.)

• 2C chicken stock

• 1 Yukon potato, peeled and sliced into 1/8 inch thick

• 1 14-oz canned diced tomatoes, drained/rinsed

• 2 tsp parsley, chopped, for garnish (optional)

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Instructions

1. In a small bowl, combine caraway seeds, salt, and pepper. Firmly press the spice mixture onto both sides of the pork chops, then dredge them in flour, shaking off any excess.

   

2. Heat 1 tbsp oil in a large skillet over high heat. Add the pork chops and cook for 3~4 minutes on each side, or until lightly browned. Transfer to a plate and set aside. (Note: The chops don’t need to be fully cooked at this stage.)

   

3. Heat 2 tsp oil in the same skillet over medium heat. Add the knockwurst, onion, carrot, celery, and gherkins, stirring frequently, and cook for about 5 minutes.

   Heat 2 tsp oil in the same skillet over medium heat. Add the knockwurst, onion, carrot, celery, and gherkins, stirring frequently, and cook for about 5 minutes.

   

4. Return the pork chops to the skillet and pour in enough chicken stock to almost cover them. If needed, add more stock or water to reach that level.

   

5. Spread the potato over the pork chops, then scatter the tomatoes on top. Bring to a boil over high heat, then reduce to low, cover, and simmer undisturbed for 40–45 minutes, or until the potatoes and chops are fully cooked. (I usually scoop out the veggie mixture first to create a bed, place the pork chop on top, then arrange the potato slices and garnish with parsley for the presentation.)

   

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