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Pork Chops and Sauerkraut
SUBMITTED BY:
PETEIYC
PHOTO BY:
Cookies
"This dish is a simple one pan meal for two people with healthy appetites, or an entree for 4 when served with salad, bread, and of course dessert. Eat Hearty!"
RECIPE RATING:
Read Reviews
(53)
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PREP TIME
15 Min
COOK TIME
30 Min
READY IN
45 Min
SERVINGS
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
2 tablespoons vegetable oil
4 (3/4 inch) thick pork chops
2 cloves garlic, minced
1 onion, thinly sliced
16 ounces sauerkraut
1 teaspoon caraway seed
2 tablespoons apple juice
salt and pepper to taste
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DIRECTIONS
Heat oil in a large skillet over medium heat. Brown chops on all sides and remove from pan.
Add the garlic, onion, sauerkraut, caraway seed, apple juice, and salt and pepper to taste to the hot skillet. Saute for 3 to 4 minutes. Lay browned pork chops on top of sauerkraut mixture, cover, reduce heat to low and cook for 20 minutes, stirring occasionally.
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REVIEWS
Reviewed on Jul. 21, 2005 by
LINDA MCLEAN
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LINDA MCLEAN
Jul. 21, 2005
Really great recipe Peter! My parents are German, so I grew up on this stuff, but didn't like it when I was a kid. I didn't have any apple juice, so I just added a bit of brown sugar. To make this a more complete meal, I removed the chops after browning and fryed up some bacon pieces. I then added my onions and garlic and then the kraut and caraway seeds, along with a good bottle of beer and some chicken broth. While that was simmering, I placed my chops in a casserole dish and topped them with thinly sliced potatoes. The kraut then went on top of the potatoes, I covered with foil and placed it in the oven for about and hour and a half. The "broth" in this dish was so flavorful and the meat was extremely tender. Hubby was thrilled. Thanks so much!!!!
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16 users found this review helpful
Really great recipe Peter! My parents are German, so I grew up on this stuff, but didn't like...
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Reviewed on Jan. 18, 2005 by
BUNKYDARL
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BUNKYDARL
Jan. 18, 2005
I have been making a recipe that is very close to this for years. However instead of apple juice, I use 3/4 CUP OF APPLE SAUCE and a few tablespoons of BROWN SUGAR! It really gives it nice flavor and my pork chops have always come out moist. Enjoy!
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8 users found this review helpful
I have been making a recipe that is very close to this for years. However instead of apple...
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Reviewed on Mar. 2, 2004 by
Sonya
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Sonya
Mar. 2, 2004
I loved this recipie. I seasoned the pork chops with garlic powder, onion powder,caraway, pepper and a generous amount of paprika. For the suakraut. I used bottled sauekraut, but first drained and rinsed it well and then put in a pot with just enough water to cover. I added pieces of fried bacon (about 4 slices), caraway and pepper and simmered it for a while, then I thinkened it up with a cornstarch slurry and then topped the pork chops. This is the BEST way to have sauerkraut!!!! I browned the meat first then baked for 40 minutes at 350. A great meal.
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7 users found this review helpful
I loved this recipie. I seasoned the pork chops with garlic powder, onion powder,caraway,...
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Reviewed on Dec. 5, 2003 by LLDOVEY
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LLDOVEY
Dec. 5, 2003
Grandma made pork and sauerkraut every New Year. She'd have loved this recipe. When I served it New Year's Day, my husband said, "You sure don't have to wait a year to make this again." It was great. Note: If you use kraut with little or no juice -- you may want to add a little water or increase the apple juice.
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7 users found this review helpful
Grandma made pork and sauerkraut every New Year. She'd have loved this recipe. When I served...
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Reviewed on Dec. 5, 2003 by
Sneakyteaky
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Sneakyteaky
Dec. 5, 2003
The chops were very tender and tasty however, I would suggest using applesauce instead of the sliced apples, they went to mush. Use quartered apples adding them later in the cooking process. This recipe benefits from the apple flavour and the appearance of the apples.
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7 users found this review helpful
The chops were very tender and tasty however, I would suggest using applesauce instead of the...
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Reviewed on Oct. 27, 2006 by
MNOTSCH
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MNOTSCH
Oct. 27, 2006
My family and I liked this a lot - quick, easy and tasty! I didn't have apple juice so used 1/2 cup apple sauce. I also added about 1/2 cup water half way through cooking to be sure the kraut didn't burn. Like one of the other reviewers, I am from a German background and this is just like what we used to have at home. Served with some mashed potatoes, YUMMY!!!
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5 users found this review helpful
My family and I liked this a lot - quick, easy and tasty! I didn't have apple juice so used...
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Reviewed on Jan. 18, 2005 by CHMOORE
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CHMOORE
Jan. 18, 2005
I too have been making a version of this for years - from mom's recipe. She always included a peeled, cored and diced red delicious apple. It's purpose is to reduce the acidity of the sauerkraut - it's supposed to turn to mush and be not noticeable when done. Her version uses pork ribs, which I've started browning first to make the color of the finished dish a lovely brown. I've also started using the caraway seeds for a subtle flavor improvement. I use the fresher 'bagged' sauerkraut found in the refrigerated food section instead of the variety in the jar, and include the juice with the sauerkraut. The apple really works! We serve it over mashed potatoes. It's one of our favorite comfort foods!
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4 users found this review helpful
I too have been making a version of this for years - from mom's recipe. She always included a...
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Reviewed on Jul. 30, 2003 by FRANNYMARK
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FRANNYMARK
Jul. 30, 2003
This was simply delicious! We will make it again soon.
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4 users found this review helpful
This was simply delicious! We will make it again soon.
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Reviewed on Apr. 1, 2006 by
BONNIEBELLE2300
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BONNIEBELLE2300
Apr. 1, 2006
This was tasty & flavourful the first day, but it was even better as leftovers!!!!
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3 users found this review helpful
This was tasty & flavourful the first day, but it was even better as leftovers!!!!
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Reviewed on Aug. 19, 2005 by
ROOKIE COOKIE
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ROOKIE COOKIE
Aug. 19, 2005
I didn't change anything but I would recommend draining the sauerkraut before adding to the skillet. The apple juice gives it plenty of moisture to keep it from burning. I did brown the pork chops first as some of the other reviewers suggested. I didn't think there was enough sauerkraut and next time I'll make with 32 ounces. This is an excellent way to satisfy your craving for sauerkraut!
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3 users found this review helpful
I didn't change anything but I would recommend draining the sauerkraut before adding to the...
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