Berta’s Chops & Sauerkraut
Description:
I served this to a German friend and she said I was the only American she had met that knew how to cook sauerkraut! Very tasty and meat is oh, so tender.
Cook Time: 20 minutes
Prep Time: 15 minutes
Total Time: 35 minutes
Recipe Category: Pork
Keywords: Meat, German, European, Less than 60 Minutes, Stove Top, Easy
Nutritional Information (per serving):
- Calories: 312.2
- Fat Content: 17.8g
- Saturated Fat Content: 5.4g
- Cholesterol Content: 75mg
- Sodium Content: 785.2mg
- Carbohydrate Content: 14.1g
- Fiber Content: 3.1g
- Sugar Content: 9.7g
- Protein Content: 23.8g
Ingredients:
- 4-6 pork chops
- 2 onions
- 1 cup brown sugar
- 1 jar sauerkraut
- 1 tablespoon oil
Instructions:
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Heat oil in large fry pan: Start by heating a tablespoon of oil in a large frying pan over medium heat. Allow the oil to heat up for a minute or two until it’s shimmering.
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Brown pork chops: Once the oil is hot, carefully add the pork chops to the pan. Depending on the size of your pan, you may need to work in batches to avoid overcrowding. Allow the pork chops to cook undisturbed for a few minutes until they develop a golden-brown crust on one side. Then, flip them over and brown the other side. This should take about 3-4 minutes per side.
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Remove from pan: Once the pork chops are nicely browned on both sides, remove them from the pan and set them aside on a plate. Cover them loosely with foil to keep them warm while you prepare the sauerkraut.
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Sauté onion until tender: In the same pan used to cook the pork chops, add the sliced onions. Sauté them over medium heat until they become soft and translucent, stirring occasionally. This should take about 5 minutes.
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Add sugar and work up all browned stuff in pan: Sprinkle the brown sugar over the sautéed onions in the pan. Use a spatula or wooden spoon to scrape up any browned bits from the bottom of the pan. This will add flavor to the dish and help to deglaze the pan.
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Add sauerkraut and mix well: Once the sugar has melted and coated the onions, add the jar of sauerkraut to the pan. Mix everything together well so that the sauerkraut is evenly distributed and coated in the sweet onion mixture.
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Put chops on top and cover: Carefully place the browned pork chops on top of the sauerkraut mixture in the pan. Arrange them in a single layer, slightly overlapping if necessary. This will help them cook evenly and infuse the sauerkraut with flavor. Cover the pan with a lid to trap the heat and steam.
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Lower heat and simmer until meat is cooked – about 10 minutes: Reduce the heat to low and let the pork chops simmer in the sauerkraut mixture for about 10 minutes, or until they are cooked through. The exact cooking time will depend on the thickness of your pork chops, so it’s a good idea to check them with a meat thermometer. They should reach an internal temperature of 145°F (63°C) for safe consumption.
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Serve and enjoy: Once the pork chops are cooked to your liking, remove the pan from the heat. Carefully transfer the pork chops and sauerkraut to serving plates using a spatula or tongs. Serve hot and enjoy the delicious flavors of this classic German-inspired dish!
This recipe yields tender and flavorful pork chops nestled in a bed of tangy sauerkraut, with a hint of sweetness from the caramelized onions and brown sugar. It’s the perfect comfort food for chilly evenings or anytime you’re craving a taste of Germany. Serve it with mashed potatoes or crusty bread to soak up the juices, and you’ve got a meal that’s sure to satisfy even the pickiest eaters. Try it out for your next dinner party or family gathering, and watch as it becomes an instant crowd-pleaser! 🍽️🇩🇪
