"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!" — PETEIYC
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(3/4 inch) thick pork chops
onion, thinly sliced
salt and pepper to taste
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!!!!
Flavorful but next time I'll put them in a slow cooker so they'll be tender. A little tough, even with the juice of the sauerkraut.
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!
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!
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.
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.
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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Pork Chops and Sauerkraut
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 110
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