Best German Pork Chops With Sauerkraut From The Gehos Recipes

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GERMAN PORK CHOPS AND SAUERKRAUT



German Pork Chops and Sauerkraut image

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!

Provided by Pat Mathena Oglesby

Categories     World Cuisine Recipes     European     German

Time 1h10m

Yield 8

Number Of Ingredients 6

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

Steps:

  • 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 Facts : Calories 362.6 calories, Carbohydrate 38.6 g, Cholesterol 70.2 mg, Fat 10.4 g, Fiber 4.4 g, Protein 29.2 g, SaturatedFat 4 g, Sodium 800 mg, Sugar 32.5 g

GERMAN PORK CHOPS WITH SAUERKRAUT FROM THE GEHOS



German Pork Chops With Sauerkraut from the Gehos image

Make and share this German Pork Chops With Sauerkraut from the Gehos recipe from Food.com.

Provided by Mme M

Categories     Pork

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 10

4 pork chops
1 lb sauerkraut
1 glass wine, white
1 cup water
2 teaspoons juniper berries
1 teaspoon caraway seed (optional)
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons flour
2 tablespoons sunflower oil

Steps:

  • Dry the pork chops. Salt and pepper them, then dredge them in flour.
  • In a medium hot, seasoned cast iron skillet (or pan you can use on top of the stove and in the oven), brown the chops. Remove them to a dish.
  • Add the sauerkraut to the pan and stir up the meat juices into it. Add the wine and water, and the juniper berries. (You may use all wine or all water!) The liquid should just come to the surface of the kraut, or just under. Sprinkle on some salt and pepper. Add the optional caraway, if you like. Using a fork, quickly blend everything.
  • Bury the pork chops back into the sauerkraut. Cook in a 325 F oven for 40 minutes. Lift out the chops; check the liquid level. Add more liquid if little remains; you don't want the kraut to dry out and burn the pan its final 20 minutes in the oven.
  • Arrange the chops on top of the sauerkraut. Return the dish to the oven and cook another 20 minutes. At the end of cooking, little liquid should remain to transfer to your dinner plate. The pork should have browned again. If the kraut should become dry, cover with foil to avoid scorching.
  • Serve with boiled or mashed potatoes and a green vegetable. You can make this during the final 20 minutes the pork chops cook.
  • *note: if using a very salty, brined sauerkraut, you must rinse it several times.

Nutrition Facts : Calories 320.6, Fat 21.2, SaturatedFat 5.9, Cholesterol 75, Sodium 1400.2, Carbohydrate 8, Fiber 3, Sugar 2, Protein 24

GERMAN PORK CHOPS



German Pork Chops image

I was a high school student when I received this recipe from my friend's mom, who is German. She often made these chops for us after church on Sunday. Forty years later, I still love them. -Roberta Byers, Chaffee, Missouri

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 9

6 bone-in pork loin chops (1 inch thick and 8 ounces each)
3 tablespoons butter
1 can (14 ounces) sauerkraut, rinsed and well drained
1-1/2 cups sweetened applesauce
1/3 cup chopped onion
1 garlic clove, minced
5 teaspoons brown sugar
1 teaspoon caraway seeds
1 teaspoon ground cinnamon

Steps:

  • In a large skillet over medium-high heat, brown pork chops in butter on both sides. Transfer to a greased 13-in. x 9-in. baking dish. , In a bowl, combine the sauerkraut, applesauce, onion, garlic, brown sugar, caraway seeds and cinnamon. Spoon over chops. , Cover and bake at 375° for 45-50 minutes or until meat juices run clear.

Nutrition Facts : Calories 451 calories, Fat 24g fat (11g saturated fat), Cholesterol 126mg cholesterol, Sodium 558mg sodium, Carbohydrate 21g carbohydrate (16g sugars, Fiber 3g fiber), Protein 37g protein.

GERMAN PORK CHOPS WITH SAUERKRAUT AND APPLE



German Pork Chops with Sauerkraut and Apple image

German food is so good, particularly when fall arrives. There are no better meals than those which are made in a Dutch Oven. If you don't own one, put it on your wish list...you'll be glad you did. The ingredients in this dish combine to make a very mild yet very flavorful dish. I like mashed potatoes with this, but you could go...

Provided by Garrison Wayne

Categories     Pork

Time 2h50m

Number Of Ingredients 15

4 slice bacon, cooked, chopped
1 qt sauerkraut, drained well
1 large onion, quartered, sliced
1 large apple, peeled or unpeeled, sliced not too thick
3 1/2 lb pork chops, not thin cut
2 tsp salt
1/2 tsp pepper
2 Tbsp butter, unsalted
1 tsp salt
1/4 tsp pepper
2 Tbsp brown sugar
2 tsp caraway seeds
1 large bay leaf, cut in 3
1 c dry white wine
3 Tbsp gin

Steps:

  • 1. In a large frying pan, cook bacon until crisp. Remove from pan. Place on a plate to set aside. When cooled, chop roughly.
  • 2. In the same pan, brown all the pork chops in the bacon fat. Do this in batches, setting the browned pieces on a tray. Season the pork with the 2 tsp salt and the 1/2 tsp pepper.
  • 3. Add 2 Tbsp butter to the same pan and saute the onion for 4-5 minutes, or until clear. Add the drained sauerkraut,1 tsp salt, 1/4 tsp pepper, and caraway seeds. Cook 2 minutes more. Remove from heat. Transfer the sauerkraut/onion mix to a large Dutch oven.
  • 4. Bury the 3 pieces of bay leaf in the sauerkraut, evenly spaced. Bury the sliced apples in the sauerkraut too. Place the browned pork chops on top of the apples and sauerkraut.
  • 5. To the same large frying pan, which has residual bits left in it, return to the stove and over high heat deglaze with the wine and gin. When boiling, cook for a couple of minutes. Remove from heat and pour the juices over the top of the pork.
  • 6. Cover the Dutch Oven with lid and bake at 325 degrees for 1 hour. Reduce to 300 degrees and cook 1 hour more. Turn off oven and rest while you finish up your side dishes.
  • 7. Serves 8 generously. Mashes potatoes and peas are the perfect accompaniments.

GERMAN PORK CHOPS AND SAUERKRAUT



German Pork Chops and Sauerkraut image

A German Based dish It's so easy to make this hearty pork dish and the best part is it is delicious! So Enjoy Good Food

Provided by Cheryl Culver @Cheriluv

Categories     Pork

Number Of Ingredients 6

8 large center cut pork chops or boneless pork sirloins
2 pound(s) sauerkraut, drained
1 large red apple diced
1 medium onion chopped
1 cup(s) brown sugar
1 tablespoon(s) caraway seeds

Steps:

  • How to Make it: 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.
  • thermometer inserted into the center of a chop should read 145 degrees F (63 degrees C).

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