Total Time
Prep 5 mins
Cook 35 mins

The apple and wine (or rum) add a slight sweetness to the dish which counteracts the bite of the sauerkraut. Goes nicely with herb-roasted potatoes.


  1. Season the pork chops with salt and pepper.
  2. Heat a skillet and oil lightly.
  3. Brown chops on both sides, and remove them from skillet.
  4. In remaining oil and residue, saute the onion and apple, till they begin to color.
  5. Add the white wine or rum to the skillet.
  6. Add the sauerkraut with about half of its liquid to your pan.
  7. Combine well with onion-apple mixture.
  8. Add the chops back to the pan, atop the sauerkraut mixture.
  9. Cover and simmer for approximately 20 minutes.
  10. Remove cover and cook off any remaining liquid, moving chops to the bottom of the pan for final browning on both sides.
  11. When all the liquid is gone, the dish is ready to serve.
Most Helpful

We thought this chop 'n kraut dish was fantastic! I used my electric skillet, so it made cooking very easy. I used apple juice in place of the apple, and rum, as suggested. The flavors blended together really well, and the end result was tender meat, and a tangy sauce. Delicious!! Thank you for sharing ... This one is a keeper, for sure!

Laudee February 29, 2004

I enjoyed the apple/onion combo with the sauerkraut but I used rum (as suggested for an option in the recipe) and it did nothing for the flavor. The recipe did not specify white or dark rum - I used white Next time I will use Marsala wine. The chops were moist and flavor ful Thanks FlemishMinx for this recipe

Bergy February 05, 2004

This was so simple I didn't expect it to be as delicious as it is! The chops were not tough AT ALL - even Grandpa, who's 92 and has no teeth but dentures, loved it!. making this again today. (I didn't have any apple when I made it so I just skipped it - I don't have any again today but will eventually make it w/ the apple since apples complement pork so well).

~*Audra*~ February 25, 2014