pork chops

Baked Pork Chop Recipe with Sauerkraut

Adding both caramelized onion rings and apples are scrumptious additions to this traditional German meal.

Serves 4

•    6 slices bacon, diced
•    2 Tbsp oil
•    4 pork chops, 1 inch thick
•    1 large onion, sliced
•    1 - 2 apples, peeled and coarsely chopped (optional)
•    28 oz canned sauerkraut, drained
•    1 Tbsp brown sugar (optional)
•    ½ tsp dry mustard (optional)
•    ½ - 1 tsp caraway seeds (optional)
•    ¼ tsp pepper
•    ¼ cup water

•    Preheat the oven to 350° F.
•    Meanwhile, put diced bacon into a cold saucepan. Bring heat up to high and cook bacon till is nicely browned and fat has been rendered out. Remove browned bacon to a large bowl.
•    Brown pork chops in bacon fat in saucepan. Add oil if needed. Remove once browned.
•    Add onions to saucepan and cook until nicely caramelized. Remove the onions to a separate bowl.
•    Add the chopped apples to the saucepan and briefly cook.
•    Add the drained sauerkraut to the bacon bits in the bowl. Add the apples and the remaining ingredients. Mix well. Put into a casserole dish.
•    Place the browned pork chops on top of the sauerkraut mixture.
•    Divide caramelized onions on top of the chops.
•    Cover and bake for about 45 minutes. Remove cover and continue baking for 15 minutes.