German Pork Chops With Sauerkraut And Apple Recipes

Steps:

• 1. In a large frying pan, cook bacon until crisp. Remove from pan. Place on a plate to set aside. When cooled, chop roughly.
• 2. In the same pan, brown all the pork chops in the bacon fat. Do this in batches, setting the browned pieces on a tray. Season the pork with the 2 tsp salt and the 1/2 tsp pepper.
• 3. Add 2 Tbsp butter to the same pan and saute the onion for 4-5 minutes, or until clear. Add the drained sauerkraut,1 tsp salt, 1/4 tsp pepper, and caraway seeds. Cook 2 minutes more. Remove from heat. Transfer the sauerkraut/onion mix to a large Dutch oven.
• 4. Bury the 3 pieces of bay leaf in the sauerkraut, evenly spaced. Bury the sliced apples in the sauerkraut too. Place the browned pork chops on top of the apples and sauerkraut.
• 5. To the same large frying pan, which has residual bits left in it, return to the stove and over high heat deglaze with the wine and gin. When boiling, cook for a couple of minutes. Remove from heat and pour the juices over the top of the pork.
• 6. Cover the Dutch Oven with lid and bake at 325 degrees for 1 hour. Reduce to 300 degrees and cook 1 hour more. Turn off oven and rest while you finish up your side dishes.
• 7. Serves 8 generously. Mashes potatoes and peas are the perfect accompaniments.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a casserole dish.
• Rub pork chops with salt and pepper on both sides. Heat oil in a skillet over medium-high heat and pan-fry pork chops on both sides until browned, 5 to 7 minutes per side. Place browned pork chops into the prepared casserole dish.
• Combine sauerkraut, apple, onion, brown sugar, and caraway seeds in a bowl; cover pork chops with the mixture. Cover dish with aluminum foil.
• Bake pork chops in the preheated oven until no longer pink in the center, about 45 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Steps:

• Heat oven to 350°F. In ungreased 2-quart casserole or 11x7-inch glass baking dish, mix sauerkraut, carrots, onion, water and barley.
• Place pork chops on sauerkraut mixture. Spoon barbecue sauce on top of chops. Cover and bake 1 1/4 to 1 1/2 hours or until pork is no longer pink in center.

Steps:

• Salt and pepper the chops and brown them in hot oil or butter, about 3 minutes per side. Set aside.
• Add the apple and onions to the same skillet and cook for about 5 minutes, until the onion starts to look golden.
• Add the wine and stir, scraping up all the browned bits, and cook for an additional 3 minutes.
• Stir in the sauerkraut, and place the chops on top, including any juices that have collected. Cover the skillet, lower the heat and cook until the chops are done, about 7 minutes, depending on thickness. Do not overcook.
• Note1: I've also made this successfully with chardonnay, but riesling is the best.
• Note2: Sauerkraut packed in plastic bags and sold in the refrigerator case tastes much better than the canned.

Steps:

• Heat oil in a large skillet over medium heat. Brown chops on all sides and remove from pan.
• Add the garlic, onion, sauerkraut, caraway seed, apple juice, and salt and pepper to taste to the hot skillet. Saute for 3 to 4 minutes. Lay browned pork chops on top of sauerkraut mixture, cover, reduce heat to low and cook for 20 minutes, stirring occasionally.

Steps:

• In a large skillet over medium heat, brown pork chops in oil for 3-4 minutes on each side; drain. In a 5-qt. slow cooker, combine the sauerkraut and brown sugar. Top with the pork chops, green pepper and onion. , Cover and cook on low for 3 to 4 hours or until meat is tender. Serve with a slotted spoon.

Steps:

• Heat a large skillet over medium-high heat. Brown pork chops in hot skillet, 2 to 3 minutes per side. Drain.
• Arrange apples and onion in the bottom of a slow cooker; top with browned pork chops. Pour in enough water to cover bottom of the slow cooker crock.
• Cook on High for 3 hours (or on Low for 6 hours). Add sauerkraut and fennel seed to pork chop mixture. Cook for 1 more hour.

Steps:

• Sear the pork chops in olive oil or bacon fat and set aside. Chop the garlic, onions, mushrooms and apples and saute until the onions are soft. Add the dried sage, salt and pepper and saute for a few more minutes. Add the sauerkraut, beef broth and Worstershire sauce and mix together. Place the seared pork chops in a foil lined pan. Pour the vegetable and sauerkraut mixture over the pork chops and bake in a 350 degree oven for at least an hour.

Steps:

• In a large skillet over medium-high heat, brown pork chops in butter on both sides. Transfer to a greased 13-in. x 9-in. baking dish. , In a bowl, combine the sauerkraut, applesauce, onion, garlic, brown sugar, caraway seeds and cinnamon. Spoon over chops. , Cover and bake at 375° for 45-50 minutes or until meat juices run clear.