Tender pork loin chops are fried to seal in their juices then simmered with onion, garlic, caraway seed and sauerkraut. This tasty dish is a German mainstay. Enjoy.
I loved this recipe. This is the BEST way to have sauerkraut!!!! I browned the meat first then baked for 40 minutes at 180. A great meal. - 08 Oct 2008
Really great recipe Peter! My parents are German, so I grew up on this stuff, but didn't like it when I was a kid. I didn't have any apple juice, so I just added a bit of brown sugar. To make this a more complete meal, I removed the chops after browning and fryed up some bacon pieces. I then added my onions and garlic and then the kraut and caraway seeds, along with a good bottle of beer and some chicken broth. While that was simmering, I placed my chops in a casserole dish and topped them with thinly sliced potatoes. The kraut then went on top of the potatoes, I covered with foil and placed it in the oven for about and hour and a half. The "broth" in this dish was so flavorful and the meat was extremely tender. Hubby was thrilled. Thanks so much!!!! - 21 Jul 2005 (Review from Allrecipes USA and Canada)
I have been making a recipe that is very close to this for years. However instead of apple juice, I use 3/4 CUP OF APPLE SAUCE and a few tablespoons of BROWN SUGAR! It really gives it nice flavor and my pork chops have always come out moist. Enjoy! - 18 Jan 2005 (Review from Allrecipes USA and Canada)