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German Pork Chops and Sauerkraut

Pat Oglesby

"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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1 h 10 m servings 363 cals
Original recipe yields 8 servings


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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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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Read all reviews 104
  1. 124 Ratings

Most helpful positive review

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 c...

Most helpful critical review

didn't like the caraway seeds.

Most helpful
Most positive
Least positive

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 c...

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

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 ...

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 saue...

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 h...

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 !

Amazing. I did only use 1//4 cup of brown sugar as I had read in previous reviews. Perfect harmony of sweetness. I used smaller sized, boneless pork chops, so I browned them for about 3 minutes ...

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 cu...

This was delicious. I added black and white pepper and red pepper flakes to the sauerkraut mix. Was not too spicy at all. Also, deglazed pan after I browned the pork chops with 1/4 cup or so win...