My dad learned to make pork chops and sauerkraut as a soldier during World War II from a local German woman during the Allied occupation of Germany. I don't know the German name for it, but this is a hearty and delicious pork dish.
Ingredients
- 8 centers cut pork chops
- 2 pounds sauerkraut , drained
- 1 large red apple , diced
- 1 onion , chopped
- 1 cup brown sugar
- 1 tablespoon caraway seeds
Instructions
-
1
Preheat the oven to 350 degrees F (175 degrees C).
-
2
Heat a large nonstick skillet over medium-high heat. Brown pork chops on both sides, about 5 minutes per side. Place chops into a 9x13-inch baking dish.
-
3
Mix 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).
Nutrition Facts
Per serving
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