German Pork Chops are a very easy and wonderful tasting pork chop recipe. I have made this recipe on several television shows during my cookbook tours across the United States. After the cooking demonstration, the television crew would come running to eat these pork chops. My husband really likes these German Pork Chops!
These pork chops would make a great Oktoberfest dinner for your family and friends as they are easy to make and so delicious.
For more great Low Fat Recipes, Low Calorie Recipes, Low Carbohydrate recipes, and Diabetic Recipes, check out my Diet Recipe Index. Also check out my Nutritional Chart for fat grams, fiber grams, and calories for all your favorite foods.
- 2 (16-ounce) cans/jars sauerkraut, drained and rinsed*
- 2 teaspoons caraway seeds
- 4 pork loin chops (1/2-inch thick)
- Black pepper, coarsely ground, to taste
- 2 cooking or tart 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 degrees 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.
Carefully open packets and transfer pork mixture onto individual serving plates.
Makes 4 servings.
Each Serving Totals - 8.4 Fat Grams, 27 Carb. Grams, 242 calories
* Sauerkraut (also known as sourcrout) is a chopped cabbage that is salted and then fermented in its own juice. Sauerkraut is made by placing salt between layers of finely shredded cabbage and then subjecting it to pressure, which bruises the cabbage and squeezes out its juices. It then ferments. The word, which in German means "sour cabbage," is first mentioned in American English in 1776 and the dish was long associated with German communities in the United States.
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