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