German Pork Chops Recipes

Steps:

• Place the pork chops in a single layer in an ovenproof 13"x9" baking dish.
• In a small bowl, mix the remaining ingredients, EXCEPT the sour cream. Evenly pour this over the chops.
• Cover and marinate the chops at least 3 hours in the refrigerator.
• Bake the chops, uncovered, in the marinade in a preheated 325 degree F. oven for 1 hour or until tender and done.
• When done, stir sour cream into pan juices and heat through but DO NOT boil.
• Serve chops with sour cream gravy and buttered noodles or mashed potatoes or dumplings.

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.

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).

Steps:

• Heat the oil in a large skillet over medium heat, and brown the pork chops on both sides. Season with rosemary and garlic powder. In a bowl, mix the water, vinegar, sugar, and bay leaf. Pour over the pork chops. Reduce heat to low, cover, and cook 10 minutes.
• Pour the tomato juice into the skillet, and mix in the hot pepper sauce. Season pork chops with salt and pepper. Cover, and continue cooking pork 35 minutes, to an internal temperature of 145 degrees F (63 degrees C).
• Remove the bay leaf from the skillet. Stir the green beans and mushrooms into the tomato juice mixture, and cook until heated through. Top pork chops with green beans and mushrooms, and cover with the tomato juice mixture to serve.

Steps:

• Coarsely chop onion.
• In a plastic bag, combine the flour, 1/2 tsp thyme and salt and pepper. Shake to mix.
• Add the pork chops and shake lightly to coat. Remove the chops and reserve the excess flour.
• In a large skillet warm oil over med-high and add chops. Cook until well browned(about 7 minutes per side). Remove chops and set aside to a plate (cover loosely with foil to keep warm).
• In same skillet, cook the onion, mushrooms and garlic over med-high heat, stirring for about a minute. Add 1 tbsp of reserved flour and cook until flour is no longer visible (about a minute).
• Stir in beer, chicken broth and remaining 1 tsp of thyme and bring to a boil. Reduce heat to low, add the pork chops then cover and simmer for 8 minutes, turning chops halfway through.
• Uncover skillet and cook for another 2 minutes or until the sauce has thickened slightly and the chops are cooked through.
• Serve with noodles or potatoes.