Pork Chops, Sauerkraut and Apple

In our family we consider apples to be the perfect companion for pork.  This recipe with pork chops, apple and sauerkraut is a good example. I make my sauerkraut when cabbage is plentiful in the garden and I add caraway seed when I make the kraut so I don’t add more to the recipe.  But don’t forget the caraway seed if you don’t already have it in the kraut because it really adds a nice flavor.

Pork Chops with Sauerkraut and Apple

Original recipe makes 8 servings

8 center cut pork chops

2 pounds sauerkraut, drained

1 large red apple, diced

1 onion, chopped

1/4 cup brown sugar  (I have made it without the sugar and it was fine especially if the apple that you are adding has a sweet flavor)

1 tablespoon caraway seeds  (If you made your sauerkraut and caraway seed when making it omit adding more)

Directions:

Preheat oven to 350 degrees F (175 degrees C).

Heat skillet over medium-high heat, and brown the pork chops on both sides, about 5 minutes per side. Place the chops into a 9×13-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.

Recipe adapted from Allrecipes.com