German Pork Chops and Sauerkraut is a often a choice in our home. We enjoy having a family, Sunday lunch almost every week and I sometimes like to change up the menu from a traditional roast beef to options that other families may be enjoying around the world too. My kids love pork chops and I either serve it with a side of roast or mashed potatoes. The sauerkraut can be tricky in the beginning because of the sour flavor that the pickled cabbage has, however my kids have grown to love this dish and I’m so happy we’re able to try new things.
If this is a no-go in your home, you can try and bake the pork chops and the sauerkraut in 2 separate dishes, giving the picky eaters the option. Also, with a prep time of only 15 mins, you don’t have to spend hours in the kitchen and can really enjoy that family time that this dish brings.
To make German Pork Chops and Sauerkraut, you will need the following ingredients:
Preheat the oven to 350 °F.
In a large, nonstick skillet over medium-high heat, brown the pork chops on both sides for about 5 minutes per side. Once browned, place the pork chops into a baking dish.
In a separate bowl, mix the sauerkraut, apple, onion, brown sugar and caraway seeds until well combined. Spread the sauerkraut mixture over the pork chops evenly and cover the dish with aluminum foil.
Bake in the preheated oven for about 45 minutes or until the pork is no longer pink on the inside.
NOTE: an instant read thermometer inserted into the center of a chop should read 145 °F. (63 °C)
Looking for a new, world wide, Sunday lunch recipe to make for the family this week? Try this German Pork Chops and Sauerkraut. You can cook them together or on its own! Let us know how your family best loved it and tag #cookmerecipes in your own Sunday lunch posts!
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