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Flavorful German Pork Chops and Sauerkraut

Flavorful German Pork Chops and Sauerkraut

  • Prep

    15 m
  • Cook

    1 h 45 m
  • Ready In

    2 h
mrsblizz

mrsblizz

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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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 553 kcal
  • 28%
  • Fat:
  • 21.8 g
  • 34%
  • Carbs:
  • 51.7g
  • 17%
  • Protein:
  • 37 g
  • 74%
  • Cholesterol:
  • 172 mg
  • 57%
  • Sodium:
  • 1988 mg
  • 80%

Based on a 2,000 calorie diet

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Directions

  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.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

BigShotsMom
3

BigShotsMom

6/30/2013

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 other change was to add a minced clove of garlic to the sauerkraut onion mixture. Thanks, Mrs Blizzard!

OneSpunCookie
2

OneSpunCookie

9/3/2013

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

keeper
0

keeper

4/8/2014

Its real,,, real GOOD

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