German Pork Chops and Sauerkraut, or “Schweinekotelett mit Sauerkraut,” is a classic German dish that reflects the country’s rich culinary heritage. This hearty and savory meal combines succulent pork chops with tangy sauerkraut, creating a satisfying and flavorful experience deeply rooted in traditional German cooking.
4 bone-in pork chops
Salt and pepper to taste
2 tablespoons vegetable oil
1 large onion, thinly sliced
2 cloves garlic, minced
1 teaspoon caraway seeds
1 32-ounce jar sauerkraut, drained and rinsed
1 cup chicken or vegetable broth
1 tablespoon brown sugar
2 apples, peeled, cored, and sliced
1 tablespoon Dijon mustard
Chopped fresh parsley for garnish
Preheat the oven to 350°F (175°C).
Seasoning and Browning
Season pork chops with salt and pepper.
In a large ovenproof skillet, heat vegetable oil over medium-high heat.
Brown pork chops on both sides and set aside.
In the same skillet, sauté sliced onions until softened.
Add minced garlic and caraway seeds, cooking for an additional minute.
Arrange sauerkraut evenly in the skillet over the onions.
Place browned pork chops on top of the sauerkraut.
Pour broth over the pork chops and sprinkle brown sugar.
Add sliced apples around the pork chops.
Cover the skillet and transfer it to the preheated oven.
Bake for 45-60 minutes or until the pork chops are tender.
Note: Nutritional information may vary based on specific ingredients and serving sizes.
Calories: Approximately 400 per serving
Serve with mashed potatoes or crusty bread to soak up the delicious juices.
Adjust the sweetness by varying the amount of brown sugar to suit your taste.
Check for allergens in the broth and mustard, and ensure there are no nut allergies in any added toppings or sides.