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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Originally published as Pork Chops and Sauerkraut in
March/April 1993, p49
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
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Reviewed on May. 26, 2012 by kshea
Very good. I have been making it for years.My husband likes it.
Very good. I have been making it for years.
My husband likes it.
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