Recipe by Shirl Soots
"I had apples that needed using and a small can of sauerkraut in my cupboard and went from there. A little different, delicious and so easy. The sauerkraut, apples and brown sugar give the chops a sweet and sour flavor."
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apples, cored and diced with peel
packed brown sugar
ground black pepper to taste
I admit it, I was a big doubter on this one but I really wanted to try it. My whole family, even 4 kids, loved this. Who would have thought these ingredients combined so well? To make it a quicker recipe though, I browned the chops, removed them from the pan, then sauteed the onions in the drippings. In a separate bowl, I put in my chopped Granny Smith apples and then sprinkled the corn starch over these and tossed it to coat. I only had a 14 oz. can of sauerkraut, so I increased brown sugar to 3/4 cup. I then added the sauerkraut, brown sugar, and sauteed onion with all the drippings to the apples and mixed well. I placed the pork chops in a casserole dish, covered them with the sauerkraut mixture, covered with foil and baked for 45 minutes at 350. Perfect! Served with potato perogies and crusty bread. One of the few nights where there were no leftovers to put away. This is a keeper for us.
missing something,,,noodles were kinda tough on top
This was very good and satisfying. I followed the advice of a previous reviewer and added a cup of water, then let simmer for about an hour. I added an extra tablespoon of cornstarch due to the extra liquid. The porkchops were very tender and my husband said they were the best he had ever eaten. Thanks for the recipe!
Really good recipe, but you know that every cook has to add their own personality to the dish, so here are the "enhancements" that I made. I used all ingredients except the vegetable oil and cornstarch, and I used a 12 ounce package of refrigerated sauerkraut, so I increased the brown sugar to 3/4 cup. I sprayed a skillet with Pam, and browned the chops. I removed the chops, and sauteed the onion in the same pan until tender. In the meantime, I mixed the kraut, brown sugar and apples, added the sauteed onion, deglazed the pan and added the drippings to the kraut mixture and seasoned it with salt and pepper. I love my slow cooker, so I place the chops in the bottom, and poured the rest of the mixture over the top. Cooked it on low for about 6 hours. The chops were tender, the sauerkraut nicely sweet and sour and my husband ate every bite, which is my barometer of a good recipe. Definitely added this one to my recipe box. Thanks!
This was so fast and easy... and delicious! I must admit, when I saw the results sitting in the pan, I was more than a little nervous. But that first bite was a pleasant surprise. Good German fare!
Very yummy, I just threw it all into the crockpot (minus the corn starch) on high for 4 or so hours and the chops were very (almost falling apart) tender.
Very good with buttered egg noodles.
This was great and easy, will definately make it again. Didn't change a thing. However, I had very large pork chops (better for stuffing) and I would recommend making this recipe with thinner pork chops.
This was great. Don't add extra water, unless your sauerkraut is very dry. We found the sauerkraut liquid was more than adequate. I used a mix of golden delicious and granny smith apples with this. The flavor was WONDERFUL!
* Percent Daily Values are based on a 2,000 calorie diet.
Fruit and Vegetable Pork
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 120
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