German Pork Chops and Sauerkraut Recipe
Savory-sweet pork chops are baked with sauerkraut, apple, and brown sugar in this easy and hearty German dish.
Pork chops are breaded and baked until tender with sauerkraut and caraway seeds in this comforting, German-inspired main dish.
This was amazing and very similar to a dish I had at the Hirschgarten in Munich! I basically kept to the recipe, but I added 1 cup water to my brown sugar first, added half a chicken bouillon cube, and simmered that in the pan I browned the chops in before adding it to my sauerkraut stuffs. I also sprinkled the chops with cinnamon and nutmeg before topping it with the sauerkraut stuffs. Excellent! Thanks for the recipe! I served it with fried potatoes.
Pork loin becomes tender and delicious cooked slowly with sauerkraut and caraway seeds. This gets raves from my German father. My Irish husband loves it too!
I had no idea that this recipe of mine had been published until a couple of years ago. Some reviewers commented that 1 cup of brown sugar is too much and I agree. My Dad taught me to make it when I was a teenager and he never measured anything. I guessed that it would be 1 cup but I know that's too much. The brown sugar does add a good flavor to the kraut but use whatever you think is enough. I always use the fresh kraut found in a clear plastic bag in the cold meat section. Thank you for all the reviews and I hope you enjoy this family favorite.
I asked my grandmother if she knew the name for this recipe. But she didn't. There are so many different variations of sauerkraut here in germany.... Guys, bet what we had for dinner on sunday. Yes! Thank you for the great inspiration, I didn't have sauerkraut for quiet long time
Love this receipe! It's easy and everyone loves it. The only modifications I do is I don't add the caraway seeds and add a dash of cinnamon and pick up the browning from the pork with a little chicken broth and pour on top before baking.