Time 1h5m Yield 4 Number Of Ingredients 8 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).
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 55m Yield 4 servings. Number Of Ingredients 10 Steps:
In a skillet, brown pork chops in oil. Stir in the onion, broth, caraway seeds, pepper and celery seed. Cover and cook over medium heat for 30 minutes or until tender. Add sauerkraut and apple. , Cover and cook 10-15 minutes or until heated through. Before serving, sprinkle with bacon if desired.
Time 40m Yield 3-4 serving(s) Number Of Ingredients 5 Steps:
Season the pork chops with salt and pepper. Heat a skillet and oil lightly. Brown chops on both sides, and remove them from skillet. In remaining oil and residue, saute the onion and apple, till they begin to color. Add the white wine or rum to the skillet. Add the sauerkraut with about half of its liquid to your pan. Combine well with onion-apple mixture. Add the chops back to the pan, atop the sauerkraut mixture. Cover and simmer for approximately 20 minutes. Remove cover and cook off any remaining liquid, moving chops to the bottom of the pan for final browning on both sides. When all the liquid is gone, the dish is ready to serve.
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 4h10m Yield 4 Number Of Ingredients 6 Steps:
Mix sauerkraut and juice, ketchup, soy sauce, brown sugar, and Worcestershire sauce together in a slow cooker to form a sauce. Add pork chops; stir to cover chops with the sauerkraut sauce. Cook on Low until pork is no longer pink in the center, about 4 hours. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Time 3h15m Yield 4 servings. Number Of Ingredients 6 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.
Time 45m Yield 4 servings. Number Of Ingredients 12 Steps:
Sprinkle pork chops with salt and pepper. In a large skillet, brown chops on both sides in oil. Add onion and garlic. Combine the sauerkraut, broth, caraway and paprika; spoon over chops. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until a thermometer reads 160°., Remove pork and keep warm. Sprinkle flour over sauerkraut; cook and stir for 2 minutes. Remove from the heat; stir in sour cream. Serve with pork.
Time 5h15m Yield 4 Number Of Ingredients 9 Steps:
Heat a skillet over medium-high heat and coat with cooking spray. Quickly brown the pork chops on each side. Set aside. Arrange sweet potato slices in the bottom of a 3 to 4 quart slow cooker. Cover with the onion slices, then the apple slices. Sprinkle brown sugar, nutmeg and salt over the apples, and grind a little pepper. Place the pork chops on top of the pile, and cover with sauerkraut. Cover, and cook on Low for about 5 hours. It can go an extra hour without drying out though. Serve pork and vegetables with juice from the slow cooker spooned over them.
Time 35m Yield 4 Number Of Ingredients 7 Steps:
In 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium heat. Sprinkle pork with 1/2 teaspoon of the salt and the pepper; cook pork in oil 5 to 8 minutes, turning once, until brown. Remove pork from skillet; cover to keep warm. In same skillet, heat remaining tablespoon oil. Sprinkle potatoes with remaining 1/2 teaspoon salt; cook potatoes in oil 7 to 10 minutes, stirring occasionally, until just starting to brown. Add pork. Stir in sauerkraut and parsley. Cover; cook 7 to 10 minutes or until pork is no longer pink in center and potatoes are tender. Serve pork over sauerkraut.
Time 40m Yield 4 servings Number Of Ingredients 8 Steps:
In a heavy skillet, fry the bacon until golden. Remove and drain on paper towels. Brown the chops in the bacon fat and add the onion, the sauerkraut, the bacon, caraway seeds and pepper. Cover the chops well with the sauerkraut. Add the beer, bring to boil, turn down heat and simmer gently for 25 minutes, or until the pork chops are cooked.
Time 30m Yield 4 serving(s) Number Of Ingredients 6 Steps:
Salt and pepper the chops and brown them in hot oil or butter, about 3 minutes per side. Set aside. Add the apple and onions to the same skillet and cook for about 5 minutes, until the onion starts to look golden. Add the wine and stir, scraping up all the browned bits, and cook for an additional 3 minutes. Stir in the sauerkraut, and place the chops on top, including any juices that have collected. Cover the skillet, lower the heat and cook until the chops are done, about 7 minutes, depending on thickness. Do not overcook. Note1: I’ve also made this successfully with chardonnay, but riesling is the best. Note2: Sauerkraut packed in plastic bags and sold in the refrigerator case tastes much better than the canned.
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.
Time 1h20m Yield 6 servings. Number Of Ingredients 13 Steps:
In a large bowl, combine the sauerkraut, applesauce, broth, bacon, brown sugar and seasonings; spoon into an ungreased 13x9-in. baking dish. , In a large skillet, brown pork chops in oil; drain. Place chops over the sauerkraut mixture. Sprinkle with paprika. Cover and bake at 350° for 1 to 1-1/4 hours or until a thermometer reads 160°.
Time 6h20m Yield 4-6 serving(s) Number Of Ingredients 3 Steps:
Layer in your crock pot about 1/4 the can of Sauerkraut. Then layer a level of potatoes, then layer the pork chops and more Kraut. Repeat if needed. Cook on low for 6-8 hours or until the chops are cook though. I have also used country style ribs instead of pork chops.
Yield Serves 2 Number Of Ingredients 8 Steps:
In a heavy saucepan cook the bacon over moderate heat, stirring, until it is crisp, add the onion, and the caraway seeds, and cook the mixture, stirring, until the onion is golden. Add the sauerkraut and the apple juice and simmer the mixture, covered, for 20 minutes. While the sauerkraut mixture is the simmering, sprinkle both sides of the chops with salt, let the chops stand between layers of paper towel for 10 minutes, and season them with pepper. In a heavy skillet heat the oil over moderately high heat until it is hot but not smoking and in it sauté the chops for 5 to 6 minutes on each side, or until they are just cooked through. Stir 1 tablespoon of the dill into the sauerkraut mixture and transfer the mixture to a heated platter. Top the sauerkraut mixture with the chops and sprinkle the chops with the remaining 1 tablespoon dill.
Time 1h25m Yield 4 serving(s) Number Of Ingredients 9 Steps:
Melt the butter or lard in a skillet and quickly brown the pork chops on both sides. Place on platter and set aside. Arrange the bacon in the bottom of a large dutch oven or braising pan. Rinse the sauerkraut in a colander and squeeze out as much water as you can. (You can skip this step if you like a stronger flavor). Place half of it on top of the bacon. Place the sliced onions over the sauerkraut and sprinkle with 1 tsp freshly ground black pepper. Arrange the pork chops on top of the onions, and pour in any collected juices.Sprinkle with salt, pepper and the garlic. Add the rest of the sauerkraut, sprinkle with pepper and pour over as much beer as you need to cover. Bring to a boil, reduce to a simmer and cook one hour. The pot should never get completely dry. Note: I find 2 lbs sauerkraut to be enough, but if you have hearty eaters, you might want the larger quantity. I do not add additional salt.
Time 30m Yield 4 serving(s) Number Of Ingredients 6 Steps:
Heat oven to 375°F. Heat oil in a large ovenproof skillet over medium heat. Add pork chops and cook about 2 minutes per side, turning once, until lightly browned. Remove skillet from heat and remove chops to a plate. Sprinkle with pepper and salt. Meanwhile drain sauerkraut, rinse under cold water, and squeeze dry with paper towels. Mix sauerkraut and puréed pears in the skillet. Top with pork chops. Bake uncovered, 18 to 20 minutes, until centers of chops are opaque and barely pink. Serve with mashed potatoes. Note: My supermarket stores the bagged sauerkraut in the meat section near the bratwurst and other sausages. It really is better tasting than any of the canned or jarred kinds I’ve tried, if you can find it.
