This is the most popular recipe on Square Pennies. It’s also one of the simplest!
Almost no prep time, but it has to bake at 350 degrees for 1 and 1/2 hours. So plan for that.
Many recipes for pork chops and sauerkraut call for salt, but I think the sauerkraut give enough salt already. Some recipes call for a couple of tablespoons of brown sugar, but I find the pork gets sweet enough from the sauerkraut. It’s a subtle sweetness in my opinion.
This recipe is great for low carb diets, paleo diets, and clean eating diets. Plus it’s delicious!
When I was in Germany on a Rhine cruise I had sauerkraut several times. I was surprised that it was on the sweet side. Growing up with sour sauerkraut in the American Midwest (with lots of German-Americans!) I never tasted sauerkraut that was sweet. So the “authentic” stuff tasted all wrong to me! Maybe it’s just the way they make it in Bavaria.
I like this recipe because you don’t have to fuss with it. Just put it together, put it in the oven & forget about it for 90 minutes. Simple and good!
Simple Pork Chops and Sauerkraut
Turn oven on to 350 degrees.
Spray the bottom of a 9″ x 13″ pan with cooking spray. Or else pour 1-2 teaspoons oil into the pan & spread all over the bottom and sides with a napkin or paper towel. Throw out the napkin/towel. Then add 6 pork chops to the pan or whatever fits without overlapping. Sprinkle the chops with pepper and paprika. Sprinkle some dehydrated onion flakes over the chops.
Spread 32 ounces of sauerkraut over top of the chops making sure to cover all of the chops. Pour any leftover sauerkraut juice over the chops. Add 1/2 cup of water to the sauerkraut jar and pour that over the kraut. Cover the pan with aluminum foil, crimping the edges as best you can to seal it.
Put it in the oven for 90 minutes–no peeking. Take out, remove foil & test with a fork for doneness. It is done when the pork flakes with a fork. If it’s not done, put it back in the oven for about 15 minutes more.
We had this last night & really enjoyed it. We also had sweet potatoes cooked in the microwave, but if I’d thought of it sooner, I could have baked them in the oven at the same time. Just not in with the pork, etc. We also had frozen green beans. All of these foods were good together, but the menu seemed to cry out for some applesauce! I like applesauce with a little cinnamon or nutmeg sprinkled on top.
We really enjoyed this meal. The kraut wasn’t too strong-tasting, the pork was sweet, and it was all very satisfying. Hope you enjoy it too!
A reader says, “Cut up an apple or two and add it to the dish. The apples take away the bite of the sauerkraut and add a little sweetness.” This is good for those who find the kraut too strong. We don’t. I have cooked pork chops with apples before and the apples lose a lot of their flavor to the pork chops. The pork chops are good, but I never wanted to eat the apples cooked this way–too bland. It’s up to you. Thanks, Marcia for your tip! I hope it makes this dish even better for those put off by the kraut.
Another reader likes to cut a slit in the side of thick pork chops and stuff the pocket with sauerkraut. More power to her! I am satisfied with the flavor doing it all the simple way, but if you want to try this, go for it!
A reader wanted to make this in a cooking bag. I guess you could, but some of the plastic molecules from the bag might transfer to the meat, especially the fatty areas. I would rather use the foil to minimize any contamination. I don’t have any trouble cleaning the pan later if I use cooking spray to begin with.
By the way, sauerkraut has lots of vitamins! A good source of vitamins C & K. It provides fiber and is rich in anti-oxidants.
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