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German Pork Chops

 German Pork Chops
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
6 ServingsPrep: 15 min. Bake: 45 min.


  • 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


  • 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. Yield: 6 servings.
Nutritional Facts: 1 pork chop with 1/2 cup sauerkraut mixture equals 451 calories, 24 g fat (11 g saturated fat), 126 mg cholesterol, 558 mg sodium, 21 g carbohydrate, 3 g fiber, 37 g protein.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a

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German Pork Chops (continued)

Wine (continued)
medium-bodied white wine such as Riesling or Gewürtztraminer