“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!” - by Pat Oglesby
Ingredients
Adjust Servings
Original recipe yields 8 servings
Directions
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- 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.
- 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).
Nutrition
Amount Per Serving (8 total)
- Calories
- 363 cal
- 18%
- Fat
- 10.4 g
- 16%
- Carbs
- 38.6 g
- 12%
Based on a 2,000 calorie diet
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Reviews (30)
Rate This Recipe
"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..." See more broth and pour on top before baking."
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