Why Make This Recipe
German Pork Chops and Sauerkraut is a perfect dish for anyone who loves hearty, comforting meals. This recipe combines tender pork chops with tangy sauerkraut and sweet apples, making it both savory and slightly sweet. It’s an easy one-pan meal that brings a taste of Germany right to your dinner table, making it great for family gatherings or a cozy night in.
How to Make German Pork Chops and Sauerkraut
Ingredients:
- 8 center cut pork chops
- 2 pounds sauerkraut, drained
- 1 large red apple, diced
- 1 onion, chopped
- 1 cup brown sugar
- 1 tablespoon caraway seeds
Directions:
- Preheat the Oven: Start by preheating your oven to 350°F (175°C).
- Brown the Pork Chops: In a large nonstick skillet, heat it over medium-high heat. Brown the pork chops on both sides for about 5 minutes each.
- Arrange in Baking Dish: After browning, transfer the pork chops to a 9×13-inch baking dish.
- Prepare Sauerkraut Mixture: In a bowl, mix together the drained sauerkraut, diced apple, chopped onion, brown sugar, and caraway seeds.
- Assemble and Bake: Spread the sauerkraut mixture evenly over the pork chops and cover the baking dish with aluminum foil.
- Bake: Place the covered dish in the preheated oven and bake for about 45 minutes, or until the pork reaches an internal temperature of 145°F (63°C).
- Serve: Serve the dish hot, directly from the baking dish, for a satisfying meal.
How to Serve German Pork Chops and Sauerkraut
Serve this dish hot right from the oven. It pairs well with mashed potatoes or crusty bread to soak up the delicious sauce. You can also serve a light salad on the side for a refreshing contrast.
How to Store German Pork Chops and Sauerkraut
To store leftovers, let the dish cool down completely. Place it in an airtight container and store it in the refrigerator for up to 3 days. You can also freeze it for longer storage. Just ensure it is in a freezer-safe container, and it can last for about 2-3 months.
Tips to Make German Pork Chops and Sauerkraut
- For extra flavor, marinate the pork chops with your favorite spices a few hours prior to cooking.
- Use a cast-iron skillet for browning to get a nice crust on the pork chops.
- If you prefer a little more sweetness, add an extra tablespoon of brown sugar to the sauerkraut.
Variation
For a twist, try adding some sliced potatoes under the pork chops before baking. They will soak up the flavors and add a hearty component to the dish.
FAQs
Q: Can I use sauerkraut from a can instead of fresh?
A: Yes, canned sauerkraut can be used. Just make sure to drain it well before adding it to the mix.
Q: What kind of apples should I use?
A: A firm and slightly tart apple such as Granny Smith apples works best, but feel free to experiment with your favorites.
Q: Can I make this dish in a slow cooker?
A: Yes, you can. Brown the pork chops first, then combine all ingredients in a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
German Pork Chops and Sauerkraut
Ingredients
Pork Chops
- 8 pieces center cut pork chops Tender and flavorful pork chops.
Sauerkraut Mixture
- 2 pounds sauerkraut Drained sauerkraut.
- 1 large red apple, diced Add a sweet contrast.
- 1 medium onion, chopped
- 1 cup brown sugar Adjust sweetness to taste.
- 1 tablespoon caraway seeds For a distinct flavor.
Method
Preparation
- Preheat your oven to 350°F (175°C).
- In a large nonstick skillet, heat over medium-high heat and brown the pork chops on both sides for about 5 minutes each.
- Transfer the browned pork chops to a 9x13-inch baking dish.
- In a bowl, mix together the drained sauerkraut, diced apple, chopped onion, brown sugar, and caraway seeds.
- Spread the sauerkraut mixture evenly over the pork chops and cover the baking dish with aluminum foil.
Baking
- Place the covered dish in the preheated oven and bake for about 45 minutes, or until the pork reaches an internal temperature of 145°F (63°C).
Serving
- Serve the dish hot, directly from the baking dish.