A dash of apple juice will add a little sweetness to the tangy sauerkraut in this one-pan German style dish. Caraway seeds are a must!
Something else. Really great recipe Peter! My parents are German, so I grew up on this stuff, but didn't like it when I was a kid. I didn't have any apple juice, so I just added a bit of light brown sugar. To make this a more complete meal, I removed the chops after browning and fried some bacon pieces. I then added my onions and garlic and then the kraut and caraway seeds, along with a good bottle of beer and some chicken stock. While that was simmering, I placed my chops in a casserole and topped them with thinly sliced potatoes. The kraut then went on top of the potatoes, I covered with foil and placed it in the oven for about and hour and a half. The "broth" in this dish was so flavourful and the meat was extremely tender. Hubby was thrilled. Thanks so much!!!! - 24 Jul 2008
Used different ingredients. I have been making a recipe that is very close to this for years. However instead of apple juice, I use APPLE SAUCE and a few tablespoons of BROWN SUGAR! It really gives it nice flavour and my pork chops have always come out moist. Enjoy! - 24 Jul 2008
my oma (gran) made pork and sauerkraut every New Year. She'd have loved this recipe. When I served it New Year's Day, my husband said, "You sure don't have to wait a year to make this again." It was great. Note: If you use kraut with little or no juice -- you may want to add a little water or increase the apple juice. - 24 Jul 2008