Flavorful German Pork Chops And Sauerkraut Recipes

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GERMAN PORK CHOPS AND SAUERKRAUT



German Pork Chops and Sauerkraut image

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

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

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 FROM THE GEHOS



German Pork Chops With Sauerkraut from the Gehos image

Make and share this German Pork Chops With Sauerkraut from the Gehos recipe from Food.com.

Provided by Mme M

Categories     Pork

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 10

4 pork chops
1 lb sauerkraut
1 glass wine, white
1 cup water
2 teaspoons juniper berries
1 teaspoon caraway seed (optional)
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons flour
2 tablespoons sunflower oil

Steps:

  • Dry the pork chops. Salt and pepper them, then dredge them in flour.
  • In a medium hot, seasoned cast iron skillet (or pan you can use on top of the stove and in the oven), brown the chops. Remove them to a dish.
  • Add the sauerkraut to the pan and stir up the meat juices into it. Add the wine and water, and the juniper berries. (You may use all wine or all water!) The liquid should just come to the surface of the kraut, or just under. Sprinkle on some salt and pepper. Add the optional caraway, if you like. Using a fork, quickly blend everything.
  • Bury the pork chops back into the sauerkraut. Cook in a 325 F oven for 40 minutes. Lift out the chops; check the liquid level. Add more liquid if little remains; you don't want the kraut to dry out and burn the pan its final 20 minutes in the oven.
  • Arrange the chops on top of the sauerkraut. Return the dish to the oven and cook another 20 minutes. At the end of cooking, little liquid should remain to transfer to your dinner plate. The pork should have browned again. If the kraut should become dry, cover with foil to avoid scorching.
  • Serve with boiled or mashed potatoes and a green vegetable. You can make this during the final 20 minutes the pork chops cook.
  • *note: if using a very salty, brined sauerkraut, you must rinse it several times.

Nutrition Facts : Calories 320.6, Fat 21.2, SaturatedFat 5.9, Cholesterol 75, Sodium 1400.2, Carbohydrate 8, Fiber 3, Sugar 2, Protein 24

FLAVORFUL GERMAN PORK CHOPS AND SAUERKRAUT



Flavorful German Pork Chops and Sauerkraut image

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     German Recipes

Time 2h

Yield 4

Number Of Ingredients 7

2 cups bread crumbs
2 eggs, beaten
1 tablespoon vegetable shortening (such as Crisco®), or as needed
4 bone-in pork chops
1 (32 ounce) package sauerkraut, undrained
½ onion, chopped
1 teaspoon caraway seeds

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

FLAVORFUL GERMAN PORK CHOPS AND SAUERKRAUT



Flavorful German Pork Chops and Sauerkraut image

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     German Recipes

Time 2h

Yield 4

Number Of Ingredients 7

2 cups bread crumbs
2 eggs, beaten
1 tablespoon vegetable shortening (such as Crisco®), or as needed
4 bone-in pork chops
1 (32 ounce) package sauerkraut, undrained
½ onion, chopped
1 teaspoon caraway seeds

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

FLAVORFUL GERMAN PORK CHOPS AND SAUERKRAUT



Flavorful German Pork Chops and Sauerkraut image

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     German Recipes

Time 2h

Yield 4

Number Of Ingredients 7

2 cups bread crumbs
2 eggs, beaten
1 tablespoon vegetable shortening (such as Crisco®), or as needed
4 bone-in pork chops
1 (32 ounce) package sauerkraut, undrained
½ onion, chopped
1 teaspoon caraway seeds

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

PORK CHOPS AND SAUERKRAUT



Pork Chops and Sauerkraut image

This dish is a simple one pan meal for two people with healthy appetites, or an entree for 4 when served with salad, bread, and of course dessert. Eat Hearty!

Provided by PETEIYC

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Pan Fried

Time 45m

Yield 4

Number Of Ingredients 8

2 tablespoons vegetable oil
4 (3/4 inch) thick pork chops
2 cloves garlic, minced
1 onion, thinly sliced
16 ounces sauerkraut
1 teaspoon caraway seed
2 tablespoons apple juice
salt and pepper to taste

Steps:

  • Heat oil in a large skillet over medium heat. Brown chops on all sides and remove from pan.
  • Add the garlic, onion, sauerkraut, caraway seed, apple juice, and salt and pepper to taste to the hot skillet. Saute for 3 to 4 minutes. Lay browned pork chops on top of sauerkraut mixture, cover, reduce heat to low and cook for 20 minutes, stirring occasionally.

Nutrition Facts : Calories 244.9 calories, Carbohydrate 9 g, Cholesterol 59.4 mg, Fat 12.2 g, Fiber 3.7 g, Protein 24.6 g, SaturatedFat 2.7 g, Sodium 805.6 mg, Sugar 3.9 g

DEUTSCHE STYLE PORK & SAUERKRAUT



Deutsche Style Pork & Sauerkraut image

A delicious and flavorful German main dish. Leftovers can be used for making Reuben sandwiches and potato pancakes. The reserved bones can be used for making stock.

Provided by DaleInCO

Categories     Pork

Time 2h

Yield 6 serving(s)

Number Of Ingredients 8

2 1/2 lbs baby back ribs
1 1/2 lbs smoked pork chops
1 lb pork kielbasa or 1 lb bratwurst
4 (14 ounce) cans sauerkraut (ensure that the sauerkraut is natural without any added vinegar, sugar, spices)
1 cup water
1 large bay leaf
8 whole black peppercorns
5 lbs potatoes, peeled and boiled

Steps:

  • Remove the membrane (stomach lining) from the ribs and cut off excessive fat. Rinse under cold running water and pat dry with paper towels. Season the ribs with garlic powder, salt and pepper and place on a rack in a baking pan. Bake in a preheated 400 degree oven for 40 minutes or till the ribs are nicely browned.
  • Meanwhile, slice the kielbasa into 3" pieces then slice each piece lengthwise. Or cut the bratwursts in half crosswise then slice them lengthwise. Spray a large skillet with vegetable oil and brown the cut side of the meat slices in a skillet over medium heat till lightly browned. Remove the meat from the skillet and set the meat aside on a plate.
  • When the ribs are done, cut into single rib portions and place into an 8 quart stockpot. Add the peppercorns and the ribs to the pot.
  • Cut off any fat from the smoked pork chops and place into the stockpot.
  • Add the bay leaf and the peppercorns to the stockpot. Add the prepared kielbasa or bratwurst, un-drained sauerkraut and water to the stockpot. Bring to a boil, lower the heat to low, cover and simmer for about 1 hour. Remove the bay leaf and the peppercorns from the pot and discard them before serving the pork & kraut.
  • Meanwhile, peel the potatoes and boil in salted water till fork tender.
  • Cut the meat from the smoked pork chops, cut the meat into bite sized pieces, return the meat to the pot and reserve the bones for making pork stock in the future.
  • Serve with boiled potatoes. My Deutsche family smashes the potatoes on one side of their plates with a fork then they smear some butter over the potatoes. Follow with topping the potatoes with some kraut and kraut juice and placing some meat on the vacant side of their plates. Refrigerate any leftover pork and kraut in a sealable plastic storage bag. Reserve and refrigerate any leftover potatoes in a sealable plastic storage bag for making potato pancakes.
  • Guten Appetit.

Nutrition Facts : Calories 1118, Fat 62, SaturatedFat 21.9, Cholesterol 208.6, Sodium 2723.8, Carbohydrate 80.1, Fiber 16.4, Sugar 9.1, Protein 62.9

BAVARIAN PORK CHOPS AND SAUERKRAUT



Bavarian Pork Chops and Sauerkraut image

Chops and kraut are in the oven in minutes. Beets and dark bread make natural sides for this hearty German-style meal.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h35m

Yield 6

Number Of Ingredients 7

1 can (16 ounces) sauerkraut, undrained
1 cup thinly sliced carrots
3/4 cup chopped onion
1/2 cup water
1/4 cup uncooked barley
6 pork loin or rib chops, 3/4 inch thick
1/2 cup prepared barbecue sauce

Steps:

  • Heat oven to 350°F. In ungreased 2-quart casserole or 11x7-inch glass baking dish, mix sauerkraut, carrots, onion, water and barley.
  • Place pork chops on sauerkraut mixture. Spoon barbecue sauce on top of chops. Cover and bake 1 1/4 to 1 1/2 hours or until pork is no longer pink in center.

Nutrition Facts : Calories 195, Carbohydrate 14 g, Cholesterol 45 mg, Fiber 3 g, Protein 17 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 870 mg

GERMAN PORK N SAUERKRAUT



German Pork N Sauerkraut image

I love the sweetness of the applesauce and the kraut. My grandma was German. You can easily increase the recipe by adding more ingredients. I add baby red potatoes while cooking. Slow cook to roast

Provided by Sandy One

Categories     Pork

Time 2h20m

Yield 4 serving(s)

Number Of Ingredients 9

2 lbs country-style pork ribs
1 medium onion, chopped
1 tablespoon cooking oil
1 (14 ounce) can German-style sweet sauerkraut
1 cup applesauce
2 tablespoons brown sugar
2 teaspoons caraway seeds, more to taste
1 teaspoon garlic powder
1/2 teaspoon pepper

Steps:

  • In a dutch oven, cook ribs and onion till ribs are browned and onion is tender.
  • Remove from heat.
  • Combine remaining ingredients and pour over ribs.
  • Cover and bake in oven 350 deg for 1 1/2-2hrs or until ribs tender, or place in Nesco or crock pot and cook on low 8 hours.

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