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German Pork Chops

2 cn Sauerkraut; drained and rinsed (14 ounce)
2 ts Caraway seeds
4 Pork loin chops; (1/2 inch thick)
Pepper to taste
2 Cooking apples; peeled, cored and sliced
2 tb Raisins
4 ts Firmly packed brown sugar
4 tb Apple juice or water


Preheat oven to 375 degrees. Grease shiny side of four sheets of heavyduty aluminum foil. Place sauerkraut into a colander and press out excess liquid.

Place 1/4 of the sauerkraut onto the center of each sheet of aluminum foil; sprinkle caraway seed over the top. Place pork chops onto top of sauerkraut and season with pepper. Arrange apple slices and raisins evenly over pork chops. Sprinkle each portion with 1 teaspoon brown sugar. Over each portion, spoon 1 tablespoon apple juice or water.

To wrap, bring two opposite ends of aluminum foil up and over, making a double fold to seal tightly. Close both ends and seal tightly. Place packets onto a baking sheet and bake 1 hour or until thoroughly cooked; remove from oven. Carefully open packets and transfer pork mixture onto individual serving plates.

Makes 4 servings.


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