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).
Time 1h10m Yield 4 serving(s) Number Of Ingredients 10 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.
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.
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.
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.
Time 45m Yield 4 Number Of Ingredients 8 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.
Time 2h Yield 6 serving(s) Number Of Ingredients 8 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.
Time 1h35m Yield 6 Number Of Ingredients 7 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.
More about “flavorful german pork chops and sauerkraut recipes”
Time 2h20m Yield 4 serving(s) Number Of Ingredients 9 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.
