Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / German Pork Chops With Sauerkraut from the Gehos Recipe
    Lost? Site Map

    German Pork Chops With Sauerkraut from the Gehos

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    10 mins

    1 hr

    Mme M's Note:

    The sauerkraut soaks up the meat flavors, and the meat is very, very tender.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Dry the pork chops. Salt and pepper them, then dredge them in flour.
    2. 2
      In 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.
    3. 3
      Add 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.
    4. 4
      Bury 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.
    5. 5
      Arrange 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.
    6. 6
      Serve with boiled or mashed potatoes and a green vegetable. You can make this during the final 20 minutes the pork chops cook.
    7. 7
      *note: if using a very salty, brined sauerkraut, you must rinse it several times.

    Ratings & Reviews:


    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:


    juniper berries

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes