Print Options

Back to Pork Chops and Sauerkraut >

Include these items:

Select reviews >

Taste of Home Logo

Pork Chops and Sauerkraut

 Pork Chops and Sauerkraut
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.
2-4 ServingsPrep: 10 min. Cook: 1 hour

Ingredients

  • 4 bone-in 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 bacon strips, cooked and crumbled, optional

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.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer