German Pork Chops and Sauerkraut

by Sheryl

German food, especially when autumn comes, is so good. The food that is made in a Dutch Oven is not better. You will be glad you did if you don’t own it, place it on your wish list. This dish is very mild but delicious food, combining the ingredients. I like mashed potatoes, but you can take the distance and prepare German pancakes. Sauerkraut is shredded fermented cabbage. It begins with a simple cabbage base shredded together with salt. The salt is massaged into the cabbage until it is formed with liquid (or brine).

Loving pork and sauerkraut bakes if you’re looking for a delicious way to prepare fork-tender pork. A one-course meal is full of sauerkraut potato and pork chops, apples, and onions. You will fall in love with the perfect combination of savory. I choose a thick pork shoulder chop or a chop with lots of marbling for this recipe. When you cook a well-marbled chop of pork (or pork steak), it will be tender at low temperatures for a long time. It can become dry and hard, which is disappointing if your pork is lean or too small. This recipe makes a generous amount, I hope you’ll do it and share it with your family or friends.

Preparation time: 15 minutes
Cooking time: 55 minutes
Serve: 8

Ingredients:

8 center-cut pork chops
2 pounds sauerkraut, drained
1 large red apple, diced
1 onion, chopped
1 cup brown sugar
1 tablespoon caraway seeds

Directions:

1. Preheat the oven above 175 ° C (350 ° F).

2. In a large nonstick skillet, brown pork chops in medium-high heat, on both sides for 5 minutes per side. Put the chops in a baking dish of 9×13 inches.

3. In a bowl, combine sauerkraut, apple, onion, brown sugar, and caraway seeds. Combine the sauerkraut mixture to the pork chops. Use an aluminum foil to cover the platter.

4. Bake in the preheated oven for about 45 minutes until the pork is not pink anymore. It should be read 145 F (63 C) from an instant reading thermometer inserted in the center of the porkchop.

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