German Pork Chops and Sauerkraut

German Pork Chops and Sauerkraut

44 Reviews 5 Pics
  • Prep

    15 m
  • Cook

    55 m
  • Ready In

    1 h 10 m
Pat Oglesby
Recipe by  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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Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  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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Reviews (44)

Rate This Recipe
KrisT
40

KrisT

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 chicken broth and pour on top before baking.

jessicah
29

jessicah

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

margaux
24

margaux

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 tart (or rinse it to remove some of the "sour").

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Nutrition

Amount Per Serving (8 total)

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

Based on a 2,000 calorie diet

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Flavorful German Pork Chops and Sauerkraut

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