Chops with Sauerkraut Recipe

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Tender pork chops are topped with crumbled bacon, sauerkraut and applesauce in this down-home dish from Phyllis Hastie of Salem, Oregon. "My family wouldn't eat sauerkraut until they sampled this flavorful bake," she relates.
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES:6 servings
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES: 6 servings


  • 6 bone-in pork loin chops (1/2 inch thick, about 2-1/4 pounds)
  • 1 tablespoon vegetable oil
  • 1 cup applesauce
  • 1 jar (16 ounces) sauerkraut, rinsed and drained
  • 1/4 cup white wine or apple juice
  • 4 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled
  • 1/2 teaspoon brown sugar
  • 1/4 teaspoon ground mustard
  • Pepper to taste

Nutritional Facts

1 each: 324 calories, 18g fat (6g saturated fat), 87mg cholesterol, 626mg sodium, 8g carbohydrate (5g sugars, 2g fiber), 29g protein.


  1. In a skillet, brown pork chops on both sides in oil. Transfer to a greased 13-in. x 9-in. baking pan. Combine the remaining ingredients; spoon over chops. Bake, uncovered, at 350° for 20-25 minutes or until meat juices run clear. Yield: 6 servings.
Originally published as Chops with Sauerkraut in Quick Cooking July/August 2000, p35

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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