Reviewed: Nov. 24, 2009

I did not care for this.

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baydog

Cooking Level: Expert

Home Town: Seattle, Washington, USA

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Reviewed: Nov. 17, 2009

the apples& sauerkraut what a great idea.

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Ronald Ruppert Jr

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Reviewed: Oct. 24, 2009

I too used apple sauce and brown sugar. Fabulous! And since spices are so expensive, I used the Bavarian style sauerkraut with caraway seeds already in it. It made a difference and cost much less. I baked it with the mixture on top for 40 min @ 350. The next time, I will put it all in my crock-pot. The chops will be fork-tender that way. We loved it and I will make it again.

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Diana

Cooking Level: Expert

Home Town: Glendale, California, USA

Living In: Fountain Hills, Arizona, USA

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Reviewed: Oct. 18, 2009

almost a dead ringer for Mom's recipe...except, she added a half a bottle of beer,apples from Grandpa's orchard (whatever we had in the fruit cellar),chopped onion, and served it with homemade mashed potatoes..for some reason I remember the pressure cooker being used....(maybe that was on days she was late starting supper..!)anyway....an excellent meal and brought back wonderful dinnertime memories and smells. Like a trip into the past.....thanks

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WENDY

Cooking Level: Professional

Living In: Rochester, New York, USA

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Reviewed: Oct. 11, 2009

Awesome recipe! I followed the directions with the one exception that I added approximately three tablespoons of unsweetened applesauce and an extra tablespoon or two of apple juice. I did not add brown sugar as some other reviewers have recommended as I think the apple juice adds sweetness. I used one 15 ounce can of sauerkraut and just drained it before throwing it onto the skillet to be sauteed. This has a very Germanic flavor and is such a perfect recipe for pork chops. I recommend using mashed potatoes as a side dish.

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Gwen on the West Coast

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Reviewed: Sep. 4, 2009

I took the advice of others and used applesauce instead of apple juice. The pork came tender and the kraut was so good, the best pork chops and kraut recipe I've made to date. This dish will definitely be in our regular meal rotation!

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angelbebee77

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Reviewed: Aug. 11, 2009

I took Linda's Advise and followed her direction. Pork became tender and it was delicious! One thing I changed was that I added 2 tbs of apple compote, since I didn't have apple juice nor an apple. The kraut was still tart to my taste so I added another tbs of brown sugar. Thanks Linda for your great advise.

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Kahori526

Cooking Level: Beginning

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Reviewed: May 3, 2009

The pork chops themselves didn't have much flavor. I probably won't make this again.

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pastrygirl

Cooking Level: Expert

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Reviewed: Apr. 3, 2009

Tasted very good. I left the juice in my kraut when added to the pan. I also peeled, cored and diced an apple for texture, and just poured in apple juice. I also put Montreal Steak Spice on my chops when browning. Very good. Kinda spicy (from Steak Spice), kinda tangy and kinda sweet!

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angeldae23

Cooking Level: Expert

Home Town: Red Deer, Alberta, Canada

Living In: Drayton Valley, Alberta, Canada

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Reviewed: Mar. 21, 2009

The sauerkraut is so very good love the taste! Will make it again. Di

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pbkup

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Reviewed: Feb. 6, 2009

This went over better than I hoped. Hubby wasn't too happy about the sauerkraut, but I thought the flavor was great, AND my 14 month old ate it! I did cook this in the slow cooker. I put it in for about 6 hours on low, then when the chops started to fall apart I switched it over to warm. This is great served with spaetzle. I'll make this again, just not for hubby. Is it bad that my 30 year old husband is a pickier eater than my 14 month old? LOL

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MMOH

Cooking Level: Intermediate

Home Town: Blacksburg, Virginia, USA

Living In: Fort Stewart, Georgia, USA

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Reviewed: Jan. 19, 2009

this was okay. i didnt care for the caraway--it tasted too much like rye bread. although i love saurkraut, it just wasnt very special

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KIIKII13

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Reviewed: Nov. 12, 2008

Delicious! I wasn't going to add the caraway seed but I'm glad I did because that really makes the dish. After sauteeing everything, I covered and cooked in the oven. Put sliced potatoes on the bottom, pork chops in the middle and then sauerkraut on top.I added a bit of chicken broth to the mix as well. Absolutely awesome recipe, PETEITC. Thank you!

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~TAYLOR~

Home Town: New Rochelle, New York, USA

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Reviewed: Oct. 27, 2008

I made this for 1. Didn't have any o.j., so I used manderine juice. I couldn't find my caraway seeds, so I had to leave them out. Even without them, it was excellent!! Can't wait for the next pork chop. (I found my seeds). This is a keeper, and is easy to make. I used canned and drained sauerkraut.

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Carol C.

Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

Living In: Cherry Valley, Ontario, Canada

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Reviewed: Oct. 13, 2008

This recipe had really good flavor. I took another reviewers tip and used apple sauce and a little brown sugar instead of apple juice. The pork chops were good, but came out a little tough even though they were still a little pink in the middle. I think this recipe would work better with a thinner chop. Obviously the cooking time for the pork would have to be shorter too.

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Janice

Cooking Level: Intermediate

Home Town: Rifle, Colorado, USA

Living In: Littleton, Colorado, USA

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Reviewed: Sep. 18, 2008

This recipe was so yummy and reminded me of my childhood! My husband and son couldn't get enough! I added a bit more apple juice to give more liquid but other than that it was great!!

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Kerry

Cooking Level: Intermediate

Living In: Brooklyn, New York, USA

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Reviewed: May 3, 2008

It's very good! I didn't drain the liquid from the sauerkraut, plus I added more apple juice (1/4C). In a skillet I browned the pork chops on both sides and sauted the kraut too, and then for a really tender, juicy meat I baked mine at 350' (covered) for an hour. I have also tried this recipe with 1/4 cup of beer(instead of apple juice) and a 1/2 small apple, peeled, cored and sliced ,it's really good this way as well. THX.

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Cookies

Living In: Hamilton, Ontario, Canada

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Reviewed: Apr. 6, 2008

Great Recipe. I've made this twice already. And made the sauerkraut by itself with smoked sausage and bacon once.

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Whiz

Cooking Level: Expert

Home Town: Batesville, Arkansas, USA

Living In: Strawberry, Arkansas, USA

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Reviewed: Mar. 25, 2008

Love this recipe! I used apple juice concentrate from a can and omitted the caraway seeds just because we don't like them. I also used fresh sauerkraut from a local german deli...YUM. The only thing I would change would be the cooking time. I think 20 mins. for the porkchops was a bit too long. They were kind of tough. Maybe 10 to 15 mins. would be better.

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Allly

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Reviewed: Mar. 7, 2008

We loved this recipe! My 1 year old just lapped up the sauerkraut and my neighbor was begging for the recipe. After years of experimenting with pork & sauerkraut recipes and finding all of them too bitter, this is my "new classic." Thanks!

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