Best 3 Alsatian Rib Sticking Pork Chop Casserole Recipes

**Alsatian Rib-Sticking Pork Chop Casserole: A Comforting Dish with a Twist**

Discover the hearty and flavorful Alsatian Rib-Sticking Pork Chop Casserole, a classic dish from the Alsace region of France. This casserole features succulent pork chops braised in a rich and savory sauce, complemented by tender potatoes, aromatic vegetables, and a hint of mustard. The dish is a true testament to Alsatian cuisine, known for its generous portions and bold flavors.

This recipe collection showcases variations of the Alsatian Rib-Sticking Pork Chop Casserole, each with its unique twist. From the classic version to one with a creamy mushroom sauce and another with a tangy sauerkraut topping, these recipes offer a range of flavors to suit every palate. Whether you prefer a traditional or a more adventurous take on this Alsatian classic, you'll find a recipe here that will satisfy your cravings.

So, prepare to indulge in the ultimate comfort food experience as you explore the delicious world of Alsatian Rib-Sticking Pork Chop Casserole. Gather your ingredients, preheat your oven, and let's embark on a culinary journey that will leave you feeling warm and satisfied.

Here are our top 3 tried and tested recipes!

ALSATIAN RIB-STICKING PORK CHOP CASSEROLE

Alsatian Rib-Sticking Pork Chop Casserole image

Alsatian refers to the Alsace region of France.Unlike many French dishes, this one is not 'delicate', nor does it incorporate a cream sauce, as many French recipes do. It is a hearty, stick-to-your-ribs meal, perfect for the upcoming cooler weather! It is very tasty, and satisfying. Add a green salad and maybe buttered French...

Provided by Martha Price

Categories Casseroles

Time 2h55m

Number Of Ingredients 10

Ingredients

6 slice bacon
4 loin pork chops, 1-inch thick
4 large boiling potatoes, peeled and thinly sliced
2 medium onions, thinly sliced
1 tsp salt
1/4 tsp black pepper
1 tsp caraway seeds
3/4 c dry (not sweet) white wine
2 clove garlic, minced or crushed
1 Tbsp fresh parsley, chopped

Steps:

1. Pre-heat oven to 300º.
2. Fry 2 slices of the bacon in a large skillet until crisp; crumble and reserve. Trim excess fat from chops; brown in bacon drippings.
3. Arrange half of the potatoes in a single layer in a deep baking dish or Dutch oven with lid, preferably earthenware or enameled cast iron. Top with half the onions; sprinkle with half the salt and pepper.
4. Place chops over onions, overlapping if necessary, to form a single layer. Repeat with remaining potatoes and onions, salt and pepper. Crush caraway seeds; sprinkle over baking dish along with wine and garlic. Place remaing bacon over top. Cover with a double thickness of foil, then with lid.
5. Roast in slow oven (300º)2 and 1/2 hours, or until meat and potatoes are tender. Discard bacon; skim off fat, if necessary. Sprinkle with parsley and crumbled bacon. Good!

STICKY SPARE RIBS CASSEROLE

Sticky Spare Ribs Casserole image

Cook ribs over a mix of red cabbage and tart apples in this easy one-pot pork dinner.

Provided by Magdalena Wszelaki

Categories HarperCollins HarperCollins Pork Rib Pork Dinner Molasses Spice Cabbage Dried Fruit Apple

Yield 4 servings

Number Of Ingredients 14

Ingredients

2 tablespoons Dijon mustard
2 tablespoons blackstrap molasses
1 1/2 tablespoons Chinese five-spice powder
1 teaspoon smoked salt or sea salt
2 1/2-3 pounds pork spare ribs rack
1 small head of red cabbage (about 2 pounds), shredded
2 unpeeled Fuji apples, cut into 1/2-inch cubes
6-8 green onions, diced
1/4 cup dried unsweetened cherries (optional)
1/4 cup apple cider vinegar
1/4 cup ghee or lard, melted
1/2 tablespoon sea salt
Special Equipment:
6-quart Dutch oven or a large casserole with lid

Steps:

Preheat the oven to 400°F.
In a medium bowl, make the marinade by whisking together the mustard, molasses, five-spice powder, and salt.
Pat the ribs dry, remove the membrane, and cut the rack in half. Place the ribs in a baking pan and rub with the marinade on both sides.
In the Dutch oven, toss the cabbage, apples, green onions, cherries, cider vinegar, ghee, and salt.
Place the ribs on top of the vegetables, meaty side up, cover, and cook for 1 hour.
Carefully remove the lid so the steam does not burn you, and switch the oven to broil; broil the ribs for another 10 minutes or until they are brown. Remove from the oven and let the ribs rest for 10 minutes before serving.
Keeps well in the refrigerator for up to 5 days or in the freezer for up to 3 months.

ALSATIAN PORK AND SAUERKRAUT

Alsatian Pork and Sauerkraut image

This is a French recipe, very easy and a real comfort food. An all in one pot meal! I have gotten people who say they don't like sauerkraut to try this dish. They couldn't believe how good it is and asked for more.

Provided by 4Nancy

Categories World Cuisine Recipes European French

Time 1h45m

Yield 4

Number Of Ingredients 14

Ingredients

4 slices bacon, cut into 1-inch pieces
1 onion, chopped
1 (16 ounce) can sauerkraut, drained
1 ½ tablespoons dark brown sugar
4 cups chicken broth, plus more if needed
3 potatoes, quartered
1 large Granny Smith apple, cored and sliced
12 juniper berries
6 whole black peppercorns
2 whole cloves
1 sprig fresh parsley
1 bay leaf
4 (6 ounce) boneless pork chops, 1/2 inch thick
1 pound kielbasa sausage, cut into 3-inch pieces

Steps:

Place the bacon in a large, deep pot, and cook over medium-high heat, stirring to turn pieces occasionally, until evenly browned, about 10 minutes. Drain the bacon pieces on a paper towel-lined plate. With a paper towel, wipe the bacon grease out of the pot but keep as much of the brown bits as possible. Stir in the onion, sauerkraut, brown sugar, and chicken broth, stirring to dissolve the sugar. Add the potatoes and apple slices.
Place the juniper berries, peppercorns, cloves, parsley, and bay leaf into a small cheesecloth square, and tie the ends together to make a spice bag (or place the spices into a stainless steel tea ball). Place the spice bag into the pot, and add the pork chops and kielbasa sausage pieces. Add more chicken broth, if needed, to just cover the ingredients. Bring the pot to a boil, reduce heat, and simmer until the potatoes are very tender, about 1 hour.
To serve, use a slotted spoon to remove the sauerkraut, potatoes, and apple slices to the center of a serving platter. Arrange bacon, pork chops, and kielbasa pieces around the outside of the platter.

Nutrition Facts : Calories 765.6 calories, Carbohydrate 51.9 g, Cholesterol 139.1 mg, Fat 41.8 g, Fiber 9.8 g, Protein 44 g, SaturatedFat 14.2 g, Sodium 2024.1 mg, Sugar 16.5 g

Tips:

Use a heavy-bottomed pot or Dutch oven to ensure even cooking and prevent scorching.
Sear the pork chops in a hot skillet before adding them to the casserole dish. This will help to develop flavor and create a crispy crust.
Use a variety of vegetables in your casserole. This will add flavor, color, and texture to the dish.
Season the casserole generously with salt and pepper. You can also add other spices, such as garlic powder, onion powder, or paprika, to taste.
Cover the casserole dish tightly with foil or a lid before baking. This will help to keep the moisture in and prevent the casserole from drying out.
Bake the casserole in a preheated oven until the pork chops are cooked through and the vegetables are tender. The cooking time will vary depending on the thickness of the pork chops and the type of vegetables you are using.

Conclusion:

Alsatian Rib-Sticking Pork Chop Casserole is a hearty and flavorful dish that is perfect for a cold winter night. The combination of tender pork chops, savory vegetables, and creamy sauce is sure to please the whole family. This casserole is also very easy to make, so it is a great option for busy weeknights. Serve the casserole with mashed potatoes, rice, or noodles for a complete meal.