Pork And Sauerkraut German Pork Chops Whole30 Paleo Recipes

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GERMAN PORK CHOPS AND SAUERKRAUT



German Pork Chops and Sauerkraut image

As a soldier during WWII my Dad learned to make this hearty pork dish from a local German woman during the Allied occupation of Germany. I don't know the German name for it, but it is delicious!

Provided by Pat Mathena Oglesby

Categories     World Cuisine Recipes     European     German

Time 1h10m

Yield 8

Number Of Ingredients 6

8 center cut pork chops
2 pounds sauerkraut, drained
1 large red apple, diced
1 onion, chopped
1 cup brown sugar
1 tablespoon caraway seeds

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat a large nonstick skillet over medium-high heat, and brown the pork chops on both sides, about 5 minutes per side. Place the chops into a 9x13-inch baking dish.
  • Mix the sauerkraut, apple, onion, brown sugar, and caraway seeds in a bowl until well combined, and spread the sauerkraut mixture over the pork chops. Cover the dish with aluminum foil.
  • Bake in the preheated oven until the pork is no longer pink inside, about 45 minutes. An instant-read thermometer inserted into the center of a chop should read 145 degrees F (63 degrees C).

Nutrition Facts : Calories 362.6 calories, Carbohydrate 38.6 g, Cholesterol 70.2 mg, Fat 10.4 g, Fiber 4.4 g, Protein 29.2 g, SaturatedFat 4 g, Sodium 800 mg, Sugar 32.5 g

PORK AND SAUERKRAUT (GERMAN PORK CHOPS) - WHOLE30, PALEO



Pork and Sauerkraut (German Pork Chops) - Whole30, Paleo image

A simple one-pan meal with boneless pork chops, sauerkraut, potatoes, apples and caraway seeds.

Provided by Laura

Categories     Dinner     Main Course

Time 1h10m

Number Of Ingredients 7

1.5 - 2 lb boneless pork chops (about 1/2 inch thick)
2 Tablespoon olive oil
4-6 medium russet potatoes
1 apple
18 ounces sauerkraut (undrained)
1 teaspoons caraway seeds
1 onion (optional)

Steps:

  • Peel and dice the potatoes, apple, and onion, if using. Set them aside.
  • Preheat the oven to 350°F (176°C).
  • While the oven preheats, pat the pork chops dry with a paper towel and season very lightly with salt and pepper. Heat a large dutch oven on the stovetop over medium-high heat.
  • Add the oil. Once the oil is shimmering (about 1 minute), add the pork chops. Brown on each side for about 3 minutes per side. They should easily release once they're ready to be flipped.
  • Set the pork chops aside and add the saurkraut to the hot dutch oven. With a wooden spoon, gently scrape the bottom to deglaze it. Add the onion, potatoes and apples and then lay the pork chops on top. Sprinkle the caraway seeds.
  • Cover and bake in the oven for one hour. Remove the dutch oven, allow to cool slightly, and serve!

Nutrition Facts : Calories 550.84 kcal, Carbohydrate 52.32 g, Protein 42.71 g, Fat 19.28 g, SaturatedFat 5.26 g, Cholesterol 113.97 mg, Sodium 843.6 mg, Fiber 7.71 g, Sugar 9.23 g, ServingSize 1 serving

GERMAN PORK CHOPS WITH SAUERKRAUT FROM THE GEHOS



German Pork Chops With Sauerkraut from the Gehos image

Make and share this German Pork Chops With Sauerkraut from the Gehos recipe from Food.com.

Provided by Mme M

Categories     Pork

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 10

4 pork chops
1 lb sauerkraut
1 glass wine, white
1 cup water
2 teaspoons juniper berries
1 teaspoon caraway seed (optional)
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons flour
2 tablespoons sunflower oil

Steps:

  • Dry the pork chops. Salt and pepper them, then dredge them in flour.
  • 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.
  • 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.
  • 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.
  • 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.
  • Serve with boiled or mashed potatoes and a green vegetable. You can make this during the final 20 minutes the pork chops cook.
  • *note: if using a very salty, brined sauerkraut, you must rinse it several times.

Nutrition Facts : Calories 320.6, Fat 21.2, SaturatedFat 5.9, Cholesterol 75, Sodium 1400.2, Carbohydrate 8, Fiber 3, Sugar 2, Protein 24

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