Pork Chops With Sauerkraut and Apple

4.5(12)

This is a great recipe for people who think they don't like sauerkraut, as it's very mild and sweet prepared this way. I never would have thought of using wine in a sauerkraut dish, but it's great. Source lost in the mists of time.

by duonyte·published 2005-09-23

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Pork

Servings

4 serving(s)

Total time

30 min

prep 20 min

Calories / serving

450 kcal

Ingredients (6)

serves

4 pork chopspork-chops
olive oil or butterbutter
1 lb sauerkraut, rinsed with fresh water and drainedsauerkraut
1 large tart apple, peeled, cored and dicedapple
1 medium onion, choppedonion
1 cup riesling wine

Instructions (6 steps)

01Salt and pepper the chops and brown them in hot oil or butter, about 3 minutes per side. Set aside.
02Add the apple and onions to the same skillet and cook for about 5 minutes, until the onion starts to look golden.
03Add the wine and stir, scraping up all the browned bits, and cook for an additional 3 minutes.
04Stir in the sauerkraut, and place the chops on top, including any juices that have collected. Cover the skillet, lower the heat and cook until the chops are done, about 7 minutes, depending on thickness. Do not overcook.
05Note1: I've also made this successfully with chardonnay, but riesling is the best.

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Rich recipe — supports nutrition-aware planning.