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.
Ingredients
- 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
Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
Heat a large nonstick skillet over medium-high heat. Brown pork chops on both sides, about 5 minutes per side. Place chops into a 9×13-inch baking dish.
Step 3
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.
Step 4
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)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 363 | |
% Daily Value * | |
Total Fat10g | 13% |
Saturated Fat4g | 20% |
Cholesterol70mg | 23% |
Sodium800mg | 35% |
Total Carbohydrate39g | 14% |
Dietary Fiber4g | 16% |
Total Sugars33g | |
Protein29g | |
Vitamin C21mg | 103% |
Calcium76mg | 6% |
Iron3mg | 17% |
Potassium711mg | 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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