Flavorful German Pork Chops and Sauerkraut

admin 25/04/20 Recipes


4 servings

Prep Time


Cook Time



2 cups: bread crumbs

2: eggs, beaten

1 tablespoon: vegetable shortening (such as Crisco®), or as needed

4: bone-in pork chops

1 (32 ounce) package: sauerkraut, undrained

1/2: onion, chopped

1 teaspoon: caraway seeds


Preheat oven to 275 degrees F (135 degrees C).

Place bread crumbs into a shallow dish; pour eggs into a separate shallow dish. Heat vegetable shortening in a skillet over medium-high heat. Dip pork chops into egg, then into bread crumbs, coating both sides. Fry chops in the hot shortening until crumbs are golden brown, about 5 minutes per side. Transfer pork chops to a baking dish, leaving melted shortening in skillet.

Cook and stir sauerkraut with juice, onion, and caraway seeds in the same skillet over medium-low heat until heated through, about 5 minutes. Spread sauerkraut over pork chops and pour pan liquid over the top. Cover baking dish tightly with aluminum foil.

Bake in the preheated oven until chops are tender, 1 1/2 hour.


Calories: 553 kcal

Carbohydrates: 51.7 g

Cholesterol: 172 mg

Fat: 21.8 g

Fiber: 9.1 g

Protein: 37 g

Sodium: 1988 mg

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