German Pork Skillet Recipes

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:

• 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:

• In a skillet, melt butter. Layer with sauerkraut, rice, onion and beef. Sprinkle with salt and pepper. In a bowl, combine water and tomato sauce; mix well. Pour over beef mixture. Bring to a boil. Reduce heat; cover and simmer for 50 minutes or until meat is no longer pink and rice is tender (do not stir).

Steps:

• Drain the sauerkraut and reserve 2 Tbls of the juice.
• Layer the sauerkraut and reserved liquid, rice and onion in a 10 inch skillet.
• Crumble the pork on top in an even layer and pat down gently. Sprinkle the pork with Bratwurst Seasoning OR a combo of white pepper and garlic salt.
• If you are using the horseradish, mix it in the applesauce and spread on top of the pork.
• Cover the skillet and cook over low heat for 30 minutes. Resist peeking so that the rice can absorb most of the liquid.
• OK, now you can peek. Check the rice for doneness. If the rice is done and there is too much liquid for your liking, cook for a few minutes longer to boil off the excess. If the rice isn't quite done yet, add a splash of water and continue until done. Keep an eye on it though as the sauerkraut will burn if your not careful (golden brown is OK, and actually desireable, but black is a NO-NO).