Sauerkraut and Pork Chops Recipe
Sauerkraut and Pork Chops Recipe photo by Taste of Home

Sauerkraut and Pork Chops Recipe

Publisher Photo
I make this hearty dish often for guests. I think the sauerkraut tastes very much like what we enjoyed in Munich restaurants when we visited Germany.
TOTAL TIME: Prep: 20 min. Bake: 1 hour
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Bake: 1 hour
MAKES: 6 servings

Ingredients

  • 3 cups sauerkraut, well drained
  • 2 cups applesauce
  • 1/2 cup chicken broth
  • 1/2 pound sliced bacon, cooked and crumbled
  • 1 tablespoon brown sugar
  • 1 teaspoon dried thyme
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 6 pork chops (1 inch thick and 7 ounces each)
  • 2 tablespoons canola oil
  • 1/4 teaspoon paprika

Nutritional Facts

1 serving (1 each) equals 378 calories, 19 g fat (6 g saturated fat), 96 mg cholesterol, 1,008 mg sodium, 15 g carbohydrate, 3 g fiber, 35 g protein.

Directions

  1. In a large bowl, combine the sauerkraut, applesauce, broth, bacon, brown sugar and seasonings; spoon into an ungreased 13-in. x 9-in. baking dish.
  2. In a large skillet, brown pork chops in oil; drain. Place chops over the sauerkraut mixture. Sprinkle with paprika. Cover and bake at 350° for 1 to 1-1/4 hours or until a meat thermometer reads 160°. Yield: 6 servings.
Originally published as Pork Chops and Sauerkraut in Country October/November 1998, p51

Nutritional Facts

1 serving (1 each) equals 378 calories, 19 g fat (6 g saturated fat), 96 mg cholesterol, 1,008 mg sodium, 15 g carbohydrate, 3 g fiber, 35 g protein.

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

Reviews for Sauerkraut and Pork Chops

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Oct. 12, 2014

"I personally just do not care for kraut that has been sweetened too much. For this recipe, I reduced the applesauce in half and took out the brown sugar. I C. of applesauce was plenty to take away the "sauer" from the kraut! I also added some white wine. To make it more like a Choucrout Garni dish, I used half regular chops, half smoked chops, and even threw in a few hot dogs if I had them on hand."

MY REVIEW
Reviewed Mar. 11, 2013

"This is a keeper! Yum!"

MY REVIEW
Reviewed Jan. 30, 2012

"This was great. My husband loved the Sauerkraut/Apple sauce combination. My only suggestion would be to check the pork at 45 minutes as mine was a bit dry after an hour. We will be making this again."

MY REVIEW
Reviewed Jan. 1, 2008

"I made this today and it was really really good.  I tried to add it to my recipe box and it is in there but it won't let me look at it.  What's up with that?

"

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