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
- center cut pork chops: 8 piece
- sauerkraut: 2 pound (drained)
- red apple: 1 piece (diced)
- onion: 1 piece (chopped)
- brown sugar: 1 cup
- caraway seeds: 1 Tbsp
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C).
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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.
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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.
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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).
