1 hr 10 mins
Mme M's Note:
The sauerkraut soaks up the meat flavors, and the meat is very, very tender.
My Private Note
Units: US | Metric
- 1Dry the pork chops. Salt and pepper them, then dredge them in flour.
- 2In a medium hot, seasoned cast iron skillet (or pan you can use on top of the stove and in the oven), brown the chops. Remove them to a dish.
- 3Add the sauerkraut to the pan and stir up the meat juices into it. Add the wine and water, and the juniper berries. (You may use all wine or all water!) The liquid should just come to the surface of the kraut, or just under. Sprinkle on some salt and pepper. Add the optional caraway, if you like. Using a fork, quickly blend everything.
- 4Bury the pork chops back into the sauerkraut. Cook in a 325 F oven for 40 minutes. Lift out the chops; check the liquid level. Add more liquid if little remains; you don't want the kraut to dry out and burn the pan its final 20 minutes in the oven.
- 5Arrange the chops on top of the sauerkraut. Return the dish to the oven and cook another 20 minutes. At the end of cooking, little liquid should remain to transfer to your dinner plate. The pork should have browned again. If the kraut should become dry, cover with foil to avoid scorching.
- 6Serve with boiled or mashed potatoes and a green vegetable. You can make this during the final 20 minutes the pork chops cook.
- 7*note: if using a very salty, brined sauerkraut, you must rinse it several times.
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Nutritional Facts for German Pork Chops With Sauerkraut from the Gehos
Serving Size: 1 (384 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 320.5
- Calories from Fat 190
- Total Fat 21.2 g
- Saturated Fat 5.8 g
- Cholesterol 75.0 mg
- Sodium 1400.1 mg
- Total Carbohydrate 8.0 g
- Dietary Fiber 3.0 g
- Sugars 2.0 g
- Protein 24.0 g
The following items or measurements are not included: