German Pork Chops and Sauerkraut

My dad learned to make pork chops and sauerkraut as a soldier during World War II from a local German woman during the Allied occupation of Germany. I don't know the German name for it, but this is a hearty and delicious pork dish.

Prep Time:

15 mins

Cook Time:

55 mins

Total Time:

1 hr 10 mins

Servings:

Jump to Nutrition Facts

Ingredients

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Original recipe (1X) yields 8 servings

8 center cut pork chops
2 pounds sauerkraut, drained
1 large red apple, diced
1 onion, chopped
1 cup brown sugar
1 tablespoon caraway seeds

Directions

Preheat the oven to 350 degrees F (175 degrees C).
Heat a large nonstick skillet over medium-high heat. Brown pork chops on both sides, about 5 minutes per side. Place chops into a 9x13-inch baking dish.
Mix sauerkraut, apple, onion, brown sugar, and caraway seeds in a bowl until well combined, and spread the sauerkraut mixture over the pork chops. Cover the dish with aluminum foil.
Bake in the preheated oven until the pork is no longer pink inside, about 45 minutes. An instant-read thermometer inserted into the center of a chop should read 145 degrees F (63 degrees C).

Nutrition Facts (per serving)

363	Calories
10g	Fat
39g	Carbs
29g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 363
% Daily Value *
Total Fat 10g	13%
Saturated Fat 4g	20%
Cholesterol 70mg	23%
Sodium 800mg	35%
Total Carbohydrate 39g	14%
Dietary Fiber 4g	16%
Total Sugars 33g
Protein 29g	58%
Vitamin C 21mg	23%
Calcium 76mg	6%
Iron 3mg	17%
Potassium 711mg	15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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