Pork Chops and Sauerkraut Recipe

Pork Chops and Sauerkraut Recipe photo by Taste of Home

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My mother made this dish years ago, when she was a young girl living in Germany. Later on, she continued to make it for our family. Today when I cook it, the wonderful aroma of sauerkraut fills the house, bringing back many warm memories for me. Mother usually served plain boiled potatoes with this dish, but for a special treat she'd serve steamed dumplings.

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Pork Chops and Sauerkraut Recipe

Prep: 10 min. Cook: 1 hour

Yield: 2-4 Servings

10 60 70

Ingredients

4 bone-in center-cut pork loin chops (3/4 inch thick)
2 tablespoons canola oil
1 cup chopped onion
1/4 teaspoon pepper
1 can (14-1/2 ounces) chicken broth
1/2 teaspoon caraway seeds
1/4 teaspoon celery seed
1 can (16 ounces) sauerkraut, rinsed and well drained
1 red apple, chopped
4 Wright® Brand Bacon strips, cooked and crumbled, optional

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Directions

In a skillet, brown pork chops in oil; drain. Stir in the onion, pepper, broth, caraway seeds and celery seed. Cover and cook over medium heat for 45-50 minutes. Add sauerkraut and apple.
Cover and simmer 10-15 minutes or until heated through. Before serving, sprinkle with bacon if desired. Yield: 2-4 servings.

Originally published as Pork Chops and Sauerkraut in Reminisce March/April 1993, p49