Best 3 German Pork Chops And Sauerkraut Recipes
German pork chops and sauerkraut is a robust and flavorful dish that is perfect for a hearty meal. The succulent pork chops are cooked until tender, while the sauerkraut provides a tangy and acidic flavor. This traditional German dish is sure to please the whole family.
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GERMAN PORK CHOPS AND SAUERKRAUT
As a soldier during WWII my Dad learned to make this hearty pork dish from a local German woman during the Allied occupation of Germany. I don't know the German name for it, but it is delicious!
Provided by Pat Mathena Oglesby
Categories World Cuisine Recipes European German
Time 1h10m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat a large nonstick skillet over medium-high heat, and brown the pork chops on both sides, about 5 minutes per side. Place the chops into a 9x13-inch baking dish.
- Mix the 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 : Calories 362.6 calories, Carbohydrate 38.6 g, Cholesterol 70.2 mg, Fat 10.4 g, Fiber 4.4 g, Protein 29.2 g, SaturatedFat 4 g, Sodium 800 mg, Sugar 32.5 g
GERMAN PORK CHOPS WITH SAUERKRAUT AND APPLE
German food is so good, particularly when fall arrives. There are no better meals than those which are made in a Dutch Oven. If you don't own one, put it on your wish list...you'll be glad you did. The ingredients in this dish combine to make a very mild yet very flavorful dish. I like mashed potatoes with this, but you could go...
Provided by Garrison Wayne
Categories Pork
Time 2h50m
Number Of Ingredients 15
Steps:
- 1. In a large frying pan, cook bacon until crisp. Remove from pan. Place on a plate to set aside. When cooled, chop roughly.
- 2. In the same pan, brown all the pork chops in the bacon fat. Do this in batches, setting the browned pieces on a tray. Season the pork with the 2 tsp salt and the 1/2 tsp pepper.
- 3. Add 2 Tbsp butter to the same pan and saute the onion for 4-5 minutes, or until clear. Add the drained sauerkraut,1 tsp salt, 1/4 tsp pepper, and caraway seeds. Cook 2 minutes more. Remove from heat. Transfer the sauerkraut/onion mix to a large Dutch oven.
- 4. Bury the 3 pieces of bay leaf in the sauerkraut, evenly spaced. Bury the sliced apples in the sauerkraut too. Place the browned pork chops on top of the apples and sauerkraut.
- 5. To the same large frying pan, which has residual bits left in it, return to the stove and over high heat deglaze with the wine and gin. When boiling, cook for a couple of minutes. Remove from heat and pour the juices over the top of the pork.
- 6. Cover the Dutch Oven with lid and bake at 325 degrees for 1 hour. Reduce to 300 degrees and cook 1 hour more. Turn off oven and rest while you finish up your side dishes.
- 7. Serves 8 generously. Mashes potatoes and peas are the perfect accompaniments.
FLAVORFUL GERMAN PORK CHOPS AND SAUERKRAUT
German dishes are great because they require very few ingredients. This easy way to make pork chops is flavorful and easy to do. By breading the pork chops before you bake them it really locks in all the flavor. When it's finished you won't even need a knife, the pork will just fall from the bone.
Provided by Mandy Blizzard
Categories World Cuisine Recipes European German
Time 2h
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 275 degrees F (135 degrees C).
- Place bread crumbs into a shallow dish; pour eggs into a separate shallow dish. Heat vegetable shortening in a skillet over medium-high heat. Dip pork chops into egg, then into bread crumbs, coating both sides. Fry chops in the hot shortening until crumbs are golden brown, about 5 minutes per side. Transfer pork chops to a baking dish, leaving melted shortening in skillet.
- Cook and stir sauerkraut with juice, onion, and caraway seeds in the same skillet over medium-low heat until heated through, about 5 minutes. Spread sauerkraut over pork chops and pour pan liquid over the top. Cover baking dish tightly with aluminum foil.
- Bake in the preheated oven until chops are tender, 1 1/2 hour.
Nutrition Facts : Calories 552.8 calories, Carbohydrate 51.7 g, Cholesterol 159.2 mg, Fat 21.8 g, Fiber 9.1 g, Protein 37 g, SaturatedFat 6.7 g, Sodium 1987.6 mg, Sugar 8.4 g
Tips:
- To make sure the pork chops are cooked evenly, use a meat mallet to pound them to an even thickness before cooking.
- If you don't have a meat mallet, you can use a rolling pin or even a heavy skillet to pound the pork chops.
- Be sure to season the pork chops with salt and pepper before cooking. This will help to enhance the flavor of the meat.
- To prevent the pork chops from drying out, cook them over medium heat. If you cook them over high heat, they will cook too quickly and become tough.
- Use a meat thermometer to make sure the pork chops are cooked to an internal temperature of 145 degrees Fahrenheit. This will ensure that they are cooked through but still juicy.
- Sauerkraut can be made ahead of time and refrigerated for up to 2 weeks. This makes it a great dish to prepare for a party or potluck.
- To add a bit of sweetness to the sauerkraut, add a tablespoon of brown sugar or honey.
- If you don't have caraway seeds, you can use fennel seeds or dill seeds instead.
Conclusion:
German pork chops and sauerkraut is a classic dish that is both delicious and easy to make. By following these tips, you can ensure that your pork chops are cooked perfectly and that your sauerkraut is flavorful and tangy. So next time you're looking for a hearty and satisfying meal, give this recipe a try. You won't be disappointed!
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