Baked Pork Chops And Sauerkraut Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat a large nonstick skillet over medium-high heat, and brown the pork chops on both sides, about 5 minutes per side. Place the chops into a 9x13-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. An instant-read thermometer inserted into the center of a chop should read 145 degrees F (63 degrees C).

Steps:

• In a large skillet over medium heat, brown pork chops in oil for 3-4 minutes on each side; drain. In a 5-qt. slow cooker, combine the sauerkraut and brown sugar. Top with the pork chops, green pepper and onion. , Cover and cook on low for 3 to 4 hours or until meat is tender. Serve with a slotted spoon.

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Brown the pork chops in a skillet (do not burn!). Place in a buttered baking pan, set aside.
• 3. Core and cut apples into round slices. Place slices of apple over the pork chops. Dust apple slices lightly with cinnamon. Set aside.
• 4. In the same skillet: Add butter and some of the sauerkraut juice. Stir the pan well to get the drippings. Add the onions to the skillet and cook to translucent (do not burn! add water if needed for a little moisture). Add the sauerkraut, ground black pepper and caraway seeds. Stir together well and heat through. Put a layer of sauerkraut over the apple slices in the pork chop pan. Put another layer of apple slices over the sauerkraut. Next put the remaining sauerkraut over the apple slices.
• 5. Bake covered for 40 minutes. Remove covering from pan and bake 10 more minutes uncovered.
• 6. ***Serve with mashed potatoes and corn on the cob.

Steps:

• Combine the paprika, coriander, 1 teaspoon salt and black pepper to taste in a small bowl. Season both sides of the pork with this spice mixture.
• Add the oil to the preheated skillet. Add the pork in a single layer in the pan. Cook, without moving, until lightly golden brown, about 1 minute. Flip the meat and scoot to the outer edges of the pan. To the open space in the middle, add the onions and a pinch of salt. Cook for 2 minutes, stirring the onions occasionally.
• Add the sauerkraut and continue cooking until the onions have softened and the sauerkraut turns golden brown, about 1 1/2 minutes. Add the beer and deglaze the pan, scraping with a wooden spoon to get up the browned bits on the bottom of the pan. Cook until the sauce reduces slightly, about 30 seconds.
• Remove from the heat and stir in the parsley. Serve the pork chops topped with the sauerkraut mixture, any accumulated juices and mustard.

Steps:

• Heat oil in a large skillet over medium heat. Brown chops on all sides and remove from pan.
• Add the garlic, onion, sauerkraut, caraway seed, apple juice, and salt and pepper to taste to the hot skillet. Saute for 3 to 4 minutes. Lay browned pork chops on top of sauerkraut mixture, cover, reduce heat to low and cook for 20 minutes, stirring occasionally.

Steps:

• Preheat oven to 375 degrees.
• Season chops with salt and pepper-brown in 1 tbs. butter. Place in 9x13 baking dish.
• Melt remaining tbs. butter-lightly brown diced apple-sprinkle over chops.
• Cover chops and apple with undrained sauerkraut.
• Separate onion into rings-sprinkle over kraut.
• Sprinkle on caraway seeds.
• Sprinkle on brown sugar.
• Pour onion soup over all.
• Cover with foil-bake for 1 hour.