German Pork Chops

GERMAN PORK CHOPS AND SAUERKRAUT RECIPE

This German Pork Chops and Sauerkraut recipe will take you right to the heart of Germany. Juicy pork chops are cooked to perfection and served with tangy, flavorful sauerkraut for the ultimate taste experience.

INGREDIENTS

• 4 boneless pork chops (about 1/2 inch thick)
• 2 Tbsp of olive oil
• 2 apples, sliced
• 20 oz of sauerkraut, undrained
• 1 ½ tsp of caraway seeds
• 1 onion
• salt and pepper, to your liking 

INSTRUCTIONS

• Peel and dice an onion. Slice an apple and set it aside. Heat the oven to 350°F (176°C)
• Rinse with water and pat dry the pork chops with a paper towel and add salt and pepper. This will help make a nice crust on the pork chops as they brown.
• Heat your dutch oven over medium-high heat and add oil. Once the oil is shimmering, add the pork chops and brown each side for about 3 minutes. This will ensure the juices are sealed in and give a nice texture to the pork chop.
• Remove the pork chops from the pan and add the sauerkraut to the hot dutch oven. Scrape the bottom of the pan with a wooden spoon to deglaze it. This will release all the tasty bits stuck to the bottom of the pan.
• Add onion and apples, then lay pork chops on top. Sprinkle caraway seeds on your dish; it will add to the amazing aroma.
• Cover and bake in the oven for an hour. This will give the pork chops time to cook all the way through and give the sauerkraut, onion, and apples time to soften and get flavorful.
• Take out of the oven, let cool for a bit, and serve! Enjoy!

TIPS FOR BEST GERMAN PORK CHOPS AND SAUERKRAUT

Use a tart apple: To give the dish a nice balance, use a tart apple like a Granny Smith or Northern Spy. It will go well with the pork and sauerkraut, which are both savory.

Make sure to deglaze the dutch oven: Using a wooden spoon to scrape the bottom of the pan after adding the sauerkraut will help remove any bits of browned pork chops and give the dish a lot more flavor.

Let it cool down a bit before serving: This recipe tastes best when it is still warm, but you should let it cool down a bit before serving. This will let the flavors mix and give you the best taste possible.