I had apples that needed using and a small can of sauerkraut in my cupboard and went from there. A little different, delicious and so easy. The sauerkraut, apples and brown sugar give the chops a sweet and sour flavor.

Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large skillet over medium high heat. Add chops and brown well. Top with apple slices.

    Advertisement
  • Meanwhile, in a medium bowl combine the sauerkraut, sugar and onion and mix all together. Thicken slightly with cornstarch. Place this mixture over the chops and apples and season with pepper to taste.

  • Reduce heat to medium low. Cover skillet and cook all for 15 to 20 minutes or until chops are cooked through. Serve hot.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

340.1 calories; 14.6 g protein; 42 g carbohydrates; 37.1 mg cholesterol; 400 mg sodium. Full Nutrition

Reviews (62)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/20/2007
I admit it I was a big doubter on this one but I really wanted to try it. My whole family even 4 kids loved this. Who would have thought these ingredients combined so well? To make it a quicker recipe though I browned the chops removed them from the pan then sauteed the onions in the drippings. In a separate bowl I put in my chopped Granny Smith apples and then sprinkled the corn starch over these and tossed it to coat. I only had a 14 oz. can of sauerkraut so I increased brown sugar to 3/4 cup. I then added the sauerkraut brown sugar and sauteed onion with all the drippings to the apples and mixed well. I placed the pork chops in a casserole dish covered them with the sauerkraut mixture covered with foil and baked for 45 minutes at 350. Perfect! Served with potato perogies and crusty bread. One of the few nights where there were no leftovers to put away. This is a keeper for us. Read More
(19)

Most helpful critical review

Rating: 3 stars
01/01/2013
missing something noodles were kinda tough on top Read More
79 Ratings
  • 5 star values: 51
  • 4 star values: 22
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 2
Rating: 5 stars
01/20/2007
I admit it I was a big doubter on this one but I really wanted to try it. My whole family even 4 kids loved this. Who would have thought these ingredients combined so well? To make it a quicker recipe though I browned the chops removed them from the pan then sauteed the onions in the drippings. In a separate bowl I put in my chopped Granny Smith apples and then sprinkled the corn starch over these and tossed it to coat. I only had a 14 oz. can of sauerkraut so I increased brown sugar to 3/4 cup. I then added the sauerkraut brown sugar and sauteed onion with all the drippings to the apples and mixed well. I placed the pork chops in a casserole dish covered them with the sauerkraut mixture covered with foil and baked for 45 minutes at 350. Perfect! Served with potato perogies and crusty bread. One of the few nights where there were no leftovers to put away. This is a keeper for us. Read More
(19)
Rating: 5 stars
01/21/2004
Really good recipe but you know that every cook has to add their own personality to the dish so here are the "enhancements" that I made. I used all ingredients except the vegetable oil and cornstarch and I used a 12 ounce package of refrigerated sauerkraut so I increased the brown sugar to 3/4 cup. I sprayed a skillet with Pam and browned the chops. I removed the chops and sauteed the onion in the same pan until tender. In the meantime I mixed the kraut brown sugar and apples added the sauteed onion deglazed the pan and added the drippings to the kraut mixture and seasoned it with salt and pepper. I love my slow cooker so I place the chops in the bottom and poured the rest of the mixture over the top. Cooked it on low for about 6 hours. The chops were tender the sauerkraut nicely sweet and sour and my husband ate every bite which is my barometer of a good recipe. Definitely added this one to my recipe box. Thanks! Read More
(13)
Rating: 5 stars
09/25/2003
This was very good and satisfying. I followed the advice of a previous reviewer and added a cup of water then let simmer for about an hour. I added an extra tablespoon of cornstarch due to the extra liquid. The porkchops were very tender and my husband said they were the best he had ever eaten. Thanks for the recipe! Read More
(12)
Advertisement
Rating: 5 stars
07/14/2003
This was so fast and easy... and delicious! I must admit when I saw the results sitting in the pan I was more than a little nervous. But that first bite was a pleasant surprise. Good German fare! Read More
(8)
Rating: 5 stars
10/24/2003
This was great. Don't add extra water unless your sauerkraut is very dry. We found the sauerkraut liquid was more than adequate. I used a mix of golden delicious and granny smith apples with this. The flavor was WONDERFUL! Read More
(6)
Rating: 4 stars
09/07/2003
This was great and easy will definately make it again. Didn't change a thing. However I had very large pork chops (better for stuffing) and I would recommend making this recipe with thinner pork chops. Read More
(6)
Advertisement
Rating: 5 stars
07/14/2003
This is a real man pleaser. It works with almost any cut of prok. I used it with country ribs. Read More
(6)
Rating: 5 stars
10/03/2004
Very yummy I just threw it all into the crockpot (minus the corn starch) on high for 4 or so hours and the chops were very (almost falling apart) tender. Very good with buttered egg noodles. Read More
(6)
Rating: 5 stars
10/14/2003
WOW! What a surprise! I was a little scared to try this recipe because of the ingredients but with the good reviews I had to try. I am so glad I did! The flavor is great. A keeper! Read More
(5)
Rating: 3 stars
01/01/2013
missing something noodles were kinda tough on top Read More