As a soldier during WWII my Dad learned to make this hearty pork dish from a local German woman during the Allied occupation of Germany. I don't know the German name for it, but it is delicious!

Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

    Advertisement
  • 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).

Nutrition Facts

362.6 calories; protein 29.2g 59% DV; carbohydrates 38.6g 12% DV; fat 10.4g 16% DV; cholesterol 70.2mg 23% DV; sodium 800mg 32% DV. Full Nutrition

Reviews (175)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/28/2010
Love this receipe! It's easy and everyone loves it. The only modifications I do is I don't add the caraway seeds and add a dash of cinnamon and pick up the browning from the pork with a little chicken broth and pour on top before baking. Read More
(109)

Most helpful critical review

Rating: 3 stars
11/19/2010
didn't like the caraway seeds. Read More
(7)
215 Ratings
  • 5 star values: 144
  • 4 star values: 45
  • 3 star values: 17
  • 2 star values: 5
  • 1 star values: 4
Rating: 5 stars
12/28/2010
Love this receipe! It's easy and everyone loves it. The only modifications I do is I don't add the caraway seeds and add a dash of cinnamon and pick up the browning from the pork with a little chicken broth and pour on top before baking. Read More
(109)
Rating: 4 stars
01/27/2011
WOW! Was this good! I did this in my crock pot and omitted the sugar completely....Don't really know why you'd want a cup of sugar in this dish??? Deleted one star for that very reason. The sauerkraut was soooo good and even began to brown a little in the crock pot. The chops were falling apart and extremely tastey. Can't wait to make this again! Read More
(48)
Rating: 5 stars
11/18/2010
Delicious! I did cut the sugar down to 1/4 cup and it was plenty sweet. Read More
(43)
Advertisement
Rating: 5 stars
11/30/2010
This was very good and very easy. I think I'll just make it on top of the stove in a covered saucepan next time. If you didn't like the kraut use canned sauerkraut the Bavarian style isn't as tart (or rinse it to remove some of the "sour"). Read More
(38)
Rating: 5 stars
01/13/2011
Excellent recipe! Easy and delicious! I used Bavarian sauerkraut which already has the caraway seeds in it; therefore I did not need to add the extra caraway seeds. Also Bavarian sauerkraut has some sugar in it; so I reduced the brown sugar to 1/4 cup. I rubbed both sides of each pork chop with salt and black pepper prior to browning. I used a red delicious apple. Delicious! (I served with the allrecipes.com recipe for zucchini cornbread.) Read More
(33)
Rating: 5 stars
02/02/2011
This was amazing and very similar to a dish I had at the Hirschgarten in Munich! I basically kept to the recipe, but I added 1 cup water to my brown sugar first, added half a chicken bouillon cube, and simmered that in the pan I browned the chops in before adding it to my sauerkraut stuffs. I also sprinkled the chops with cinnamon and nutmeg before topping it with the sauerkraut stuffs. Excellent! Thanks for the recipe! I served it with fried potatoes. Read More
(25)
Advertisement
Rating: 5 stars
11/18/2010
If I could giver 10 I would...this recipe made me a pork chop fan! Love the authentic german flavors, we ate with buttered egg noodles sprinkled with paprika....thanks ! Read More
(25)
Rating: 5 stars
12/04/2011
Amazing. I did only use 1//4 cup of brown sugar as I had read in previous reviews. Perfect harmony of sweetness. I used smaller sized boneless pork chops so I browned them for about 3 minutes on each side - rubbed salt & pepper on the chops before browning them and sprinkled a bit of sugar to get them to brown quicker. I baked them for 35 mintues instead of 45. Perfectly cooked. My husband and I both enjoyed! Thank you! Read More
(23)
Rating: 5 stars
02/16/2017
I had no idea that this recipe of mine had been published until a couple of years ago. Some reviewers commented that 1 cup of brown sugar is too much and I agree. My Dad taught me to make it when I was a teenager and he never measured anything. I guessed that it would be 1 cup but I know that's too much. The brown sugar does add a good flavor to the kraut but use whatever you think is enough. I always use the fresh kraut found in a clear plastic bag in the cold meat section. Thank you for all the reviews and I hope you enjoy this family favorite. Read More
(21)
Rating: 3 stars
11/19/2010
didn't like the caraway seeds. Read More
(7)