Sour Kraut With Pork Chops – a delicious recipe with sour kraut, pork chops, onions, pepper, bay leaves, vegetable oil. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
In a large heavy pan saute onions, peppercorns and bay leaves on medium heat for about 12 minutes, until they are soft and translucent.
2
When the onions are done, reduce the heat, add the sour kraut and plenty of oil, and mix well. Cover with a lid and cook on low heat for about an hour and a half stirring often and if necessary adding more oil and water (or sour kraut liquid) so that it doesn't stick to the bottom.
3
In the meantime rub the pork chops with salt and pepper and barbecue them or braise them in a pan so they are just browned on the outside (they will bake later).
4
Preheat oven to 400 F. When the sour kraut is done (when it is soft and somewhat translucent) add it to a baking tray together with the pork chops so that the pork chops are in between two layers of sour kraut. Pour more oil. Bake for about an hour stirring about every 15 minutes. Depending on your taste you can broil it in the end for about 10 minutes so that the top layer of sour kraut is blackened.
421
kcal
Calories
16
g
Fat
40
g
Carbs
33
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 3 pounds shredded sour kraut drained, 4 pork chops, 5 onions sliced in half moons, 6 pepper corns, and more.
Yes, Sour Kraut With Pork Chops 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.
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