Pork Chops with Kraut and Apples
  • Cooking Time: 1.5 hours
  • Servings: 6
  • Preparation Time: 15 mins
  • 6 center-cut pork chops large ( 1- 1.5 inches thick)
  • 2 Tablespoons of butter
  • 1 Tablespoon olive oil
  • 1 cup chopped onion
  • 1 large jar mild sauerkraut Or two packages
  • 2 cups apples, peeled and chopped,
  • 1 bottle good dark beer like Sam Adams
  • 4 cups cubed day-old bread fat chunks of rye bread
  • 1/2 teaspoon salt
  • 1 teaspoon freshly ground pepper
  • 3 Tablespoon finely chopped fresh flat-leaf parsley
  • 2 Teaspoons caraway seed
  1. In your large fry pan, melt the butter into the olive oil. Then brown your chops in the butter/oil until nicely colored. Place them on a plate.
  2. Using the same pan, toss in your onions and cook down until soft, but not truly browned. take your time here.
  3. While the onions are slowly cooking, place your bottle of dark beer in a steamer, and place your apple cubes in the steam basket. We simply want to take the bulk of the crunch off them, not make them mushy.
  4. When the onions look good to you, open the bags ( Or jar) of kraut and pour off about half the liquid. then put the kraut in the pan, the bread chunks, the steamed apples, the parsley, the salt and pepper, the caraway seeds and the beer from steaming
  5. mix that up really well over med-low heat, until it's all well incorporated.
  6. Grease a casserole dish or oven pan that has a lid, and place your chops in the pan with an inch or so space between them
  7. spoon the kraut mixture in between the chops and lightly over the chops themselves.
  8. Cover your pan and Slide into a 300 degree oven for 1.5 hours
  9. They should be fork tender in about 1.5 hours. If so, use a spatula to lift off a chop and as much of the Kraut "stuffing" as you'd like each individual chop to get, and place on the plate
Pork and sauerkraut have been a German staple for eons. Well, in Southern Germany, the addition of some beer steamed apples, adds another flavor profile that really helps expand it.