Flavorful German Pork Chops and Sauerkraut

Flavorful German Pork Chops and Sauerkraut

Mandy Blizzard 1

"German dishes are great because they require very few ingredients. This easy way to make pork chops is flavorful and easy to do. By breading the pork chops before you bake them it really locks in all the flavor. When it's finished you won't even need a knife, the pork will just fall from the bone."
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2 h servings 553 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 553 kcal
  • 28%
  • Fat:
  • 21.8 g
  • 34%
  • Carbs:
  • 51.7g
  • 17%
  • Protein:
  • 37 g
  • 74%
  • Cholesterol:
  • 159 mg
  • 53%
  • Sodium:
  • 1988 mg
  • 80%

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 275 degrees F (135 degrees C).
  2. Place bread crumbs into a shallow dish; pour eggs into a separate shallow dish. Heat vegetable shortening in a skillet over medium-high heat. Dip pork chops into egg, then into bread crumbs, coating both sides. Fry chops in the hot shortening until crumbs are golden brown, about 5 minutes per side. Transfer pork chops to a baking dish, leaving melted shortening in skillet.
  3. Cook and stir sauerkraut with juice, onion, and caraway seeds in the same skillet over medium-low heat until heated through, about 5 minutes. Spread sauerkraut over pork chops and pour pan liquid over the top. Cover baking dish tightly with aluminum foil.
  4. Bake in the preheated oven until chops are tender, 1 1/2 hour.


  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary.



We enjoyed this. I did elect to omit the bread crumbs for half my chops because of gluten intolerance of one of my guests, but that didn't seem to affect how well this turned out. My only othe...

Good enough to make on a regular basis without getting tired of it. It's simple, straightforward, and classic.

I have made this SEVERAL times! I love it so much that I make sure to get pork and sauerkraut in my groceries each month.( I especially like to eat it with homemade potatoes au gratin and some g...

This is the 3rd time I am fixing this recipe. It is easy & my husband and son love it!!!

Its real,,, real GOOD

Awesome recipe. I will make it again. It was very tasty. Husband and I liked it. My son wouldn't even try it. I don't think I would change a thing on the recipie.

This is the BEST pork chop recipe!! I've never had much luck with pork without it being dry. These turned out moist and juicy!