This is a very easy and wonderful tasting pork chop recipe. I've made this recipe on several television shows
during my previous cookbook tours across the United States. My husband really likes these German Pork Chops!
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German Pork Chops - Sauerkraut Pork Chops Recipe
Yields: 4 servings
Prep time: 15 min
Cook time: 40 min
2 (16-ounce) can/jar
sauerkraut, drained and rinsed
2 teaspoons caraway seeds
4 pork loin chops (1/2-inch thick)
Coarsely-ground black pepper to taste
apples, peeled or unpeeled, cored, and sliced
2 tablespoons raisins
4 teaspoons firmly-packed brown sugar
4 tablespoons apple juice or water
Preheat oven to 375°F. Grease shiny side of four sheets
of heavy-duty aluminum foil. Place sauerkraut into a colander; press out excess liquid.
Place 1/4 of the sauerkraut onto the center of each sheet
of prepared 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; seal tightly.
Place packets onto a baking sheet and bake approximately 30 to 40 minutes (depending on
thickness of pork chops) or or until the internal temperature reaches 155°F on a
meat thermometer; remove from oven.
is the type of cooking and meat thermometer that I prefer and use in my cooking. I get many readers
asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the
Thermapen Thermometer shown in the photo on the right. Originally designed for professional users, the
Super-Fast Thermapen Thermometer is used by chefs all over the world. To learn more about this excellent
thermometer and to also purchase one (if you desire), just click on the underlined:
Carefully open packets and transfer pork mixture onto individual serving plates.
Makes 4 servings.