German-Style Pork Chops

    40 mins

    A dash of apple juice will add a little sweetness to the tangy sauerkraut in this one-pan German style dish. Caraway seeds are a must!

    138 people made this

    Serves: 4 

    • 2 tablespoons (30ml) vegetable oil
    • 4 thick cut pork loin chops
    • 2 cloves garlic, crushed
    • 1 onion, thinly sliced
    • 500g sauerkraut
    • 1 teaspoon caraway seed
    • 2 tablespoons (30ml) apple juice
    • salt and freshly ground black pepper to taste

    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

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

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    Reviews in English (113)


    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 US | 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 US | Canada)


    I too have been making a version of this for years - from mom's recipe. She always included a peeled, cored and diced red delicious apple. It's purpose is to reduce the acidity of the sauerkraut - it's supposed to turn to mush and be not noticeable when done. Her version uses pork ribs, which I've started browning first to make the color of the finished dish a lovely brown. I've also started using the caraway seeds for a subtle flavor improvement. I use the fresher 'bagged' sauerkraut found in the refrigerated food section instead of the variety in the jar, and include the juice with the sauerkraut. The apple really works! We serve it over mashed potatoes. It's one of our favorite comfort foods!  -  18 Jan 2005  (Review from Allrecipes US | Canada)