German dishes are great because they require very few ingredients. This easy way to make pork chops is flavorful and easy to do. By breading the pork chops before you bake them it really locks in all the flavor. When it's finished you won't even need a knife, the pork will just fall from the bone.

Recipe Summary

prep:
15 mins
cook:
1 hr 45 mins
total:
2 hrs
Servings:
4
Yield:
4 servings
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Ingredients

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

Directions

Instructions Checklist
  • Preheat oven to 275 degrees F (135 degrees C).

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  • 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.

Editor's Note:

The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary.

Nutrition Facts

553 calories; protein 37g 74% DV; carbohydrates 51.7g 17% DV; fat 21.8g 34% DV; cholesterol 159.2mg 53% DV; sodium 1987.6mg 80% DV. Full Nutrition

Reviews (28)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/01/2013
We enjoyed this. I did elect to omit the bread crumbs for half my chops because of gluten intolerance of one of my guests but that didn't seem to affect how well this turned out. My only other change was to add a minced clove of garlic to the sauerkraut onion mixture. Thanks Mrs Blizzard! Read More
(7)
34 Ratings
  • 5 star values: 28
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/30/2013
We enjoyed this. I did elect to omit the bread crumbs for half my chops because of gluten intolerance of one of my guests but that didn't seem to affect how well this turned out. My only other change was to add a minced clove of garlic to the sauerkraut onion mixture. Thanks Mrs Blizzard! Read More
(7)
Rating: 5 stars
02/22/2015
I have made this SEVERAL times! I love it so much that I make sure to get pork and sauerkraut in my groceries each month.( I especially like to eat it with homemade potatoes au gratin and some green beans.) Thank you for this recipe. Read More
(5)
Rating: 4 stars
09/03/2013
Good enough to make on a regular basis without getting tired of it. It's simple straightforward and classic. Read More
(3)
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Rating: 5 stars
01/01/2019
I made this for our good luck New Year's lunch with black-eyed peas and greens. This was authentic German pork chops. I didn't make any changes. It was very flavorful, like the title! Read More
(1)
Rating: 5 stars
06/25/2018
Floured, egg/milk, bread crumbs. These were really thick, huge chops. Beyond perfect! Must be the slow/low temperature. Did leave them in an additional 15 minutes due to their size. Used leftover sauerkraut from hot dog topping, this site. To die for! Read More
(1)
Rating: 4 stars
01/29/2019
I prepared this for my family’s dinner tonight with mashed potatoes and applesauce. It received good reviews and I will prepare it again. My only suggestions would be reduce the amount of bread crumbs, 2 cups is way too much. 1 Tbs. of cooking oil was not sufficient, so I doubled it and I added one tsp. of minced garlic when sautéing the sauerkraut, onions and caraway. All in all, it was very easy to prepare, tasty and everyone was satisfied. Read More
(1)
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Rating: 5 stars
03/07/2017
Tried this tonight for the first time and it was mouthwateringly delicious!! Left the caraway seeds out because I'm not a fan of that flavor. My family loved it! Thank you for sharing. Will definitely make this again soon and often. Read More
Rating: 5 stars
12/22/2013
This is the BEST pork chop recipe!! I've never had much luck with pork without it being dry. These turned out moist and juicy! Read More
Rating: 5 stars
10/14/2017
I made this for a recent Oktoberfest party and it was a hit. I was worried about portion sizes since there was going to be a variety of German dishes there so instead of going with pork chops I went with pork country ribs. I cut the meat away from the bone then cut it into large "bite" size pieces and breaded them in seasoned breadcrumbs. The only omission was the caraway seeds as I didn't have any. The meat came out so juicy and tender. Definitely worth a try. Read More