Pork Chops and Sauerkraut

My mother’s side of the family comes from good German stock, and being true Pennsylvanians (and New York Staters) there is a lot of Pennsylvania Dutch influence in our cooking. Therefore, we really enjoy Pork Chops and Sauerkraut. My husband had never eaten Sauerkraut before he met me, but he enjoys this dish and it is something that is not on our once a week meal list, but is definitely one that we enjoy. Sauerkraut is not a food that many people probably like, or think they don’t like it, but it is quite tasty in its own unique way. As per my mother’s request I am adding apples to the onions and sauerkraut that we have added the cooked pork chops to. 

4-6 Boneless pork chops

flour, salt and pepper

1 bag of Sauerkraut (Boar’s Head is the best brand)

1 medium onion, sliced

2 apples, sliced

  • Dredge the pork chops in a flour, salt and pepper mixture. Cook in olive oil on the stove top until done. 
  • Add the rest of the ingredients to a pan, trying to bury the pork chops so that they stay moist.
  • Bake, covered in tin foil with air holes popped in it, in a 350° oven for 20 minutes, until bubbly, and the apples are soft.
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