Reviewed: Nov. 25, 2009

This was amazing. i only used the sauerkraut recipe. used granny smiths. Made Knedliky from this site, and used the sauce from Easy Roasted Pork from this site. I put the prepared sauerkraut in a bowl, put the Knedliky on top and covered with the sauce from Easy Roasted Pork recipe. sliced pork roast over. We had NO leftovers. It was delicious. yes you have to use a few recipes to get this amazing dish but it was well worth it. Oh and also, in the sauerkraut, i fried bacon separately and let it crisp and then broke that up and put that in the sauerkrat also. Sorry for a long review, but this was AMAZING... THANKS EVERYONE!

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cerezaxoxo

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Reviewed: Nov. 8, 2009

My family loved this. I doubled the recipe somewhat and used 8 chops, a huge 32oz. bag of sauerkraut, 2 apples, 3/4 cup of brown sugar, 2 onions, about 1/4 cup of white wine vinegar, & pepper. I might even add more apples & onions next time! Made some garlic mashed red potatoes with it .

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mom2jack

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Reviewed: Oct. 8, 2009

I don't care for pork chops or sauerkraut and LOVED this. Instead of doing 4 chops only did 2 (normally hubby is the only one who'll eat chops). Next time I make I'll definitely make the 4 chops but will double the rest of the ingredients (they were THAT good!). I never added brown sugar to sauerkraut before but loved the result. Will make again and again and again....

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VEALCALF

Cooking Level: Expert

Home Town: Uniontown, Pennsylvania, USA

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Reviewed: Jun. 4, 2009

Very Good! I followed the recipe exactly as written. The only problem I had was the ingredients say diced apples and the instructions call for sliced apples. I went with the diced apples and it turned out great!

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SHORECOOK

Home Town: Woodbury, New Jersey, USA

Living In: Cape May Court House, New Jersey, USA

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Reviewed: Sep. 27, 2008

It was great, but a little sweet. I'd recommend using a little less sugar.

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Damon

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Reviewed: Jan. 1, 2008

This was a great recipe. We lent our slow cooker to friends, so I used the suggestion to roast it for 40 mins on 350. Came out perfect! I also used 3 apples, 1 cup of sugar and a 21 oz can of sauerkraut undrained which helped keep the pork moist and tender. I will definately use this one again.

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adam newcomer

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Reviewed: Oct. 16, 2007

I don't like sauerkraut but I really liked this recipe. It was very tasty. I used pears instead of apples. The only downfall was that the pork as a bit tough.

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Paulina

Cooking Level: Beginning

Home Town: Quito, Pichincha, Ecuador

Living In: Rochester, New York, USA

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Reviewed: Aug. 25, 2007

So easy and so delicious. This is one of my husband's favorite pork recipes.

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ZEPHYLOQUY

Cooking Level: Expert

Home Town: Singapore, Central Region, Singapore

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Reviewed: Mar. 4, 2007

I absolutely love this dish! Doesn't need the cornstarch.

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Heather

Cooking Level: Expert

Home Town: Snellville, Georgia, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Feb. 23, 2007

WOW! This was great! I halved the recipe, left out the oil and cornstarch and did as another reviewer suggested: threw it all in the crockpot. 2.5-3 hours and done! So easy! So good... I don't like pork chops, but the toppings were great! My boyfriend loved this, said it was one of my best. Thanks!

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Shannon

Cooking Level: Expert

Home Town: Chelmsford, Massachusetts, USA

Living In: Charlestown, Massachusetts, USA

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Reviewed: Jan. 20, 2007

I admit it, I was a big doubter on this one but I really wanted to try it. My whole family, even 4 kids, loved this. Who would have thought these ingredients combined so well? To make it a quicker recipe though, I browned the chops, removed them from the pan, then sauteed the onions in the drippings. In a separate bowl, I put in my chopped Granny Smith apples and then sprinkled the corn starch over these and tossed it to coat. I only had a 14 oz. can of sauerkraut, so I increased brown sugar to 3/4 cup. I then added the sauerkraut, brown sugar, and sauteed onion with all the drippings to the apples and mixed well. I placed the pork chops in a casserole dish, covered them with the sauerkraut mixture, covered with foil and baked for 45 minutes at 350. Perfect! Served with potato perogies and crusty bread. One of the few nights where there were no leftovers to put away. This is a keeper for us.

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PODGER1

Cooking Level: Expert

Home Town: Lubbock, Texas, USA

Living In: San Antonio, Texas, USA

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Reviewed: Jan. 16, 2007

This is surprizingly very, very good! I was skeptical at first, but like trying new things. And I'm glad I did! I will say that you should definitely let it cook for the recommended 15-20 minutes so that the flavors can cook together. I tasted it early on, and it wasn't very good. I followed the recipe almost exactly. The only changes I made were: I used less brown sugar, just because I didn't have enough; I didn't use corn starch, because I didn't think it needed it; I used an entire onion; I used the whole can of sauerkraut. If you like sauerkraut, I would recommend this recipe!

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Jennifer

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Reviewed: May 17, 2006

This was good. It had a lot of flavor, but I couldn't help but think it was missing something. I don't know. Maybe I will try breading the pork chops, and adding the topping after the fact. I don't know if I would make it as is again, but I think it is a great platform to expand upon.

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AMYLYNN6841

Cooking Level: Intermediate

Home Town: Manassas, Virginia, USA

Living In: Boynton Beach, Florida, USA

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Reviewed: Apr. 18, 2006

WOW!!! This was the best recipe I have made so far. It was sweet and slightly sour and the perfect alternative to plain chops. I added some more brown sugar just to give it some more substance. This will be a staple in my recipe book

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Danielle Alexis

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Jan. 6, 2006

Loved this recipe!!! I followed others advice and cut down on the brown sugar. What a clever & simple way to dress up pork chops. And the meat turned out very tender & juicy.

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TANYA M

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Reviewed: Oct. 6, 2005

Very good. Maybe a little too sweet. I might try cutting down on the brown sugar a little next time. Quick and simple to prepare. Will definitely make again.

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BNNYBTT

Cooking Level: Expert

Home Town: Lockland, Ohio, USA

Living In: Goodlettsville, Tennessee, USA

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Reviewed: Jul. 18, 2005

I made this because I wanted to make something different than our usual fare. Everyone in my family thought it was okay, but I don't think we liked it enough to have it again.

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TRACEYTW

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Reviewed: Mar. 3, 2005

I didn't really like this meal. I think it's only because it's not something I'm used to eating, the flavors were just too strange for me.

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RACHSTAR

Home Town: Saint Louis, Missouri, USA

Living In: Austin, Texas, USA

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Reviewed: Mar. 1, 2005

WOW! I love this recipe. I used stir fry pork strips because it's what I had. I also used a whole can of sauerkraut (undrained) so I didn't have a partial can hanging around and left the brown sugar as is. I served it over buttered egg noodles. Yum! My 16 month old loved it and my husband, who hates sweet foods, raved over this recipe! I can't wait to make it again! Thank you Shirl Soots!

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R. Martin

Cooking Level: Intermediate

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Reviewed: Jan. 20, 2005

I followed the directions exactly but had to cook the pork about 5 extra minutes. I chopped the onions and apples into bigger pieces, so the cornstarch helped thicken the juice from the apples and sauerkraut. I really enjoyed the sauce more than the pork, but that may be because I ate too much. It was good, definitely worth trying.

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JENCANTCOOK

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