Pork Chops and Sauerkraut (or Schweinekotelette and Sauerkraut)

Many years ago, my husband bought me the cookbook, The German Cookbook by Mimi Sheraton for Christmas.  His Grandparents were German and his Grandmother would always cook these fantastic German meals.  Yet, there was no sign of any cookbook or recipes.  So this was one of the two German cookbooks he bought me.

Being that this is Octoberfest here in Cincinnati and Cincinnati is a huge German town. So I got out my two German cookbooks in honor of the occasion.

Unfortunately, this did require a trip to the grocery store for me since my refrigerator did not have pork chops or sauerkraut.

Pork Chops and Sauerkraut by Mimi Sheraton

Ingredients:

4 pork chops, about 1" thick
2 T butter or lard (I used olive oil to cook the pork chops and veggies)
1 medium size onion - diced
2 medium size apples - peeled, cored and diced
1 lb fresh or canned sauerkraut, rinsed and drained
1 lb potatoes, peeled and sliced 1/4 inch thick
1 cup warm beef bouillon
1/2 cup white dry wine

Directions:

Sprinkle pork chops with salt and pepper.

Heat the oil/butter/lard in skillet and brown the pork chops on both sides.

Remove the chops and add the onions and apples (your house will smell heavenly!!!)  Saute until onions are soft.

Remove the onions/apple mixture and saute the drained sauerkraut

In a large casserole dish, put a layer of sauerkraut on the bottom, next a layer of the onion/apple mixture followed by all the sliced potatoes.

Then repeat with a layer of sauerkraut, the onion/apple mixture and top with the pork chops.

Pour the hot bouillon and white white over this.  Cover tightly and bake in a 375 oven for 45 minutes to 1 hour.

Entire Recipe

Pork Chops and Sauerkraut by Mimi Sheraton

Ingredients:

4 pork chops, about 1" thick
2 T butter or lard (I used olive oil to cook the pork chops and veggies)
1 medium size onion - diced
2 medium size apples - peeled, cored and diced
1 lb fresh or canned sauerkraut, rinsed and drained
1 lb potatoes, peeled and sliced 1/4 inch thick
1 cup warm beef bouillon
1/2 cup white dry wine

Directions:

Sprinkle pork chops with salt and pepper.

Heat the oil/butter/lard in skillet and brown the pork chops on both sides.
Remove the chops and add the onions and apples (your house will smell heavenly!!!)  Saute until onions are soft.

Remove the onions/apple mixture and saute the drained sauerkraut

In a large casserole dish, put a layer of sauerkraut on the bottom, next a layer of the onion/apple mixture followed by all the sliced potatoes.

Then repeat with a layer of sauerkraut, the onion/apple mixture and top with the pork chops.

Pour the hot bouillon and white white over this.  Cover tightly and bake in a 375 oven for 45 minutes to 1 hour

Comments:

My husband loved it. There are a few things I would change.  We both thought the pork chops were kind of dry.  I think the next time, I will put the pork chops over the layer of potatoes and cover them with sauerkraut and onion/apple mixture.  My husband thought it should have more sauerkraut (he loves his sauerkraut!!)