German Pork Chops and Sauerkraut Recipe -
German Pork Chops and Sauerkraut Recipe

German Pork Chops and Sauerkraut

Recipe by  

"As a soldier during WWII my Dad learned to make this hearty pork dish from a local German woman during the Allied occupation of Germany. I don't know the German name for it, but it is delicious!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    55 mins

    1 hr 10 mins


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Heat a large nonstick skillet over medium-high heat, and brown the pork chops on both sides, about 5 minutes per side. Place the chops into a 9x13-inch baking dish.
  3. Mix the sauerkraut, apple, onion, brown sugar, and caraway seeds in a bowl until well combined, and spread the sauerkraut mixture over the pork chops. Cover the dish with aluminum foil.
  4. Bake in the preheated oven until the pork is no longer pink inside, about 45 minutes. An instant-read thermometer inserted into the center of a chop should read 145 degrees F (63 degrees C).
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Reviews More Reviews

Most Helpful Positive Review
Dec 28, 2010

Love this receipe! It's easy and everyone loves it. The only modifications I do is I don't add the caraway seeds and add a dash of cinnamon and pick up the browning from the pork with a little chicken broth and pour on top before baking.

Most Helpful Critical Review
Nov 19, 2010

didn't like the caraway seeds.

Nov 18, 2010

Delicious! I did cut the sugar down to 1/4 cup and it was plenty sweet.

Nov 30, 2010

This was very good and very easy. I think I'll just make it on top of the stove in a covered saucepan next time. If you didn't like the kraut, use canned sauerkraut, the Bavarian style isn't as tart (or rinse it to remove some of the "sour").

Jan 27, 2011

WOW! Was this good! I did this in my crock pot and omitted the sugar completely....Don't really know why you'd want a cup of sugar in this dish??? Deleted one star for that very reason. The sauerkraut was soooo good and even began to brown a little in the crock pot. The chops were falling apart and extremely tastey. Can't wait to make this again!

Jan 13, 2011

Excellent recipe! Easy and delicious! I used Bavarian sauerkraut which already has the caraway seeds in it; therefore, I did not need to add the extra caraway seeds. Also, Bavarian sauerkraut has some sugar in it; so, I reduced the brown sugar to 1/4 cup. I rubbed both sides of each pork chop with salt and black pepper prior to browning. I used a red delicious apple. Delicious! (I served with the recipe for zucchini cornbread.)

Nov 18, 2010

If I could giver 10 I would...this recipe made me a pork chop fan! Love the authentic german flavors, we ate with buttered egg noodles sprinkled with paprika....thanks !

Feb 02, 2011

This was amazing and very similar to a dish I had at the Hirschgarten in Munich! I basically kept to the recipe, but I added 1 cup water to my brown sugar first, added half a chicken bouillon cube, and simmered that in the pan I browned the chops in before adding it to my sauerkraut stuffs. I also sprinkled the chops with cinnamon and nutmeg before topping it with the sauerkraut stuffs. Excellent! Thanks for the recipe! I served it with fried potatoes.


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  • Calories
  • 363 kcal
  • 18%
  • Carbohydrates
  • 38.6 g
  • 12%
  • Cholesterol
  • 70 mg
  • 23%
  • Fat
  • 10.4 g
  • 16%
  • Fiber
  • 4.4 g
  • 18%
  • Protein
  • 29.2 g
  • 58%
  • Sodium
  • 800 mg
  • 32%

* Percent Daily Values are based on a 2,000 calorie diet.

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