Flavorful German Pork Chops And Sauerkraut Recipes

PORK AND SAUERKRAUT (GERMAN PORK CHOPS) - WHOLE30, PALEO

Steps:

• Peel and dice the potatoes, apple, and onion, if using. Set them aside.
• Preheat the oven to 350°F (176°C).
• While the oven preheats, pat the pork chops dry with a paper towel and season very lightly with salt and pepper. Heat a large dutch oven on the stovetop over medium-high heat.
• Add the oil. Once the oil is shimmering (about 1 minute), add the pork chops. Brown on each side for about 3 minutes per side. They should easily release once they're ready to be flipped.
• Set the pork chops aside and add the saurkraut to the hot dutch oven. With a wooden spoon, gently scrape the bottom to deglaze it. Add the onion, potatoes and apples and then lay the pork chops on top. Sprinkle the caraway seeds.
• Cover and bake in the oven for one hour. Remove the dutch oven, allow to cool slightly, and serve!

BAKED PORK CHOPS WITH SAUERKRAUT

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a casserole dish.
• Rub pork chops with salt and pepper on both sides. Heat oil in a skillet over medium-high heat and pan-fry pork chops on both sides until browned, 5 to 7 minutes per side. Place browned pork chops into the prepared casserole dish.
• Combine sauerkraut, apple, onion, brown sugar, and caraway seeds in a bowl; cover pork chops with the mixture. Cover dish with aluminum foil.
• Bake pork chops in the preheated oven until no longer pink in the center, about 45 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

GERMAN PORK CHOPS WITH SAUERKRAUT AND APPLE

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.

PORK CHOPS AND SAUERKRAUT

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.

PORK CHOPS WITH SAUERKRAUT

Steps:

• In a large skillet over medium heat, brown pork chops in oil for 3-4 minutes on each side; drain. In a 5-qt. slow cooker, combine the sauerkraut and brown sugar. Top with the pork chops, green pepper and onion. , Cover and cook on low for 3 to 4 hours or until meat is tender. Serve with a slotted spoon.

PORK CHOPS WITH SAUERKRAUT

Steps:

• Preheat the oven to 350°F. Coat a 9 x 13-inch casserole dish with cooking spray.
• Line the bottom of the casserole dish with bacon. Scatter the sauerkraut over the bacon. Season the pork chops with salt and pepper, then lay them on top. Layer the potato and onion slices over the pork, then scatter the tomatoes over the top. Bake the casserole for 2 hours or until the potatoes are tender.
• That German Family Sauerkraut
• Pack the cabbage into sterilized quart jars. Add 1 teaspoon of pickling salt to each jar and cover with water. Place the lid and bands on the jars and close as tightly as you can by hand. You might want to place your jars on a baking sheet or in a shallow dish, because during the fermenting process the lids will loosen and juice will run down the sides of the jars. This is why you don't seal them completely airtight as you do when you are canning. Store in a dry dark place to ferment for 3 weeks. Crystal's family stored theirs in their basement, which added to the fun (it was so scary down there!). If you do not have a basement, use a pantry or cover them with a towel.