An old-fashioned combo featuring pork chops baked or braised with sauerkraut. The tangy cabbage tenderizes the meat and gives the dish a bold, vinegary bite—a German-American comfort classic.
Ingredients:
4 (3/4 inch thick) center cut pork chops
2 tablespoons cooking oil 1 cup chopped onion
1/4 teaspoon pepper
1 (14.5 ounce) can chicken broth 1/2 teaspoon caraway seed
1/4 teaspoon celery seed
1 (16 ounce) can sauerkraut, drained
1 red apple, cored and chopped 4 bacon strips, cooked and crumbled
Directions:
In a skillet, brown pork chops in oil; drain. Stir in onion, pepper, broth, caraway seed and celery seed. Cover and cook over medium heat for 45-50 minutes. Add sauerkraut and apple. Cover and simmer 10-15 minutes or until heated through. Before serving, sprinkle with bacon if desired.
