Sausages and Pork Chops Baked with Fruited Sauerkra

Name: Sausages and Pork Chops Baked with Fruited Sauerkraut
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 2-pound jar sauerkraut, drained; 5 bacon slices, chopped; 4 pork loin chops (each about 1 1/4 inches thick); 4 assorted fully cooked sausages (such as bratwurst and knockwurst); 2 cups chopped onions; 1 cup chopped carrots; 2 1/2 cups canned chicken broth; 1 cup dry white wine; 1/2 cup quartered dried apricots (about 3 ounces); 1/2 cup quartered prunes (about 3 1/2 ounces); Assorted mustards

Servings: persons

1 2-pound jar sauerkraut, drained
5 bacon slices, chopped
4 pork loin chops (each about 1 1/4 inches thick)
4 assorted fully cooked sausages (such as bratwurst and knockwurst)
2 cups chopped onions
1 cup chopped carrots
2 1/2 cups canned chicken broth
1 cup dry white wine
1/2 cup quartered dried apricots (about 3 ounces)
1/2 cup quartered prunes (about 3 1/2 ounces)
Assorted mustards

1
Place sauerkraut in large bowl.
2
Fill bowl with enough cold water to cover; soak 30 minutes.
3
Drain.
4
Preheat oven to 350F.
5
Cook bacon in heavy large Dutch oven over medium-high heat until brown and almost crisp, about 5 minutes.
6
Using slotted spoon, transfer bacon to paper towels.
7
Add pork chops to Dutch oven; cook over medium-high heat until golden, about 6 minutes per side.
8
Transfer to plate.
9
Add sausages to Dutch oven; stir until golden, about 3 minutes.
10
Transfer to plate with pork chops.
11
Reduce heat to medium.
12
Add onions and carrots to Dutch oven and saute until tender, about 8 minutes.
13
Add broth, wine, sauerkraut, and bacon to Dutch oven; stir to blend.
14
Cover and bake 45 minutes.
15
Mix apricots and prunes into sauerkraut.
16
Arrange pork chops and sausages over sauerkraut.
17
Cover Dutch oven; bake until chops are cooked through and most of liquid is absorbed, about 30 minutes.
18
Serve hot, passing mustards separately.

1238

kcal

Calories

Fat

Carbs

122

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 2-pound jar sauerkraut, drained, 5 bacon slices, chopped, 4 pork loin chops (each about 1 1/4 inches thick), 4 assorted fully cooked sausages (such as bratwurst and knockwurst), and more.

Yes, Sausages and Pork Chops Baked with Fruited Sauerkraut falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sausages and Pork Chops Baked with Fruited Sauerkraut

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions