Both my honey and I come from strong German heritage and every so often our taste buds crave food from our motherland! I knew my honey’s father was coming for dinner and he has an even stronger German heritage…or should I say work ethic. He is 84 and still goes to work every day designing pipe equipment! With his beloved helpmate gone to be with Jesus, he loves and appreciates home-cooked meals.
The typical side dish for pork and sauerkraut is spaetzle, but we prefer mashed potatoes. Peel potatoes, cut in half and cook until tender. I peeled these potatoes earlier in the day and covered with cold water until I was ready to cook them.
I bought lean, boneless pork chops and sautéed them in hot oil until browned on both sides. Season as desired with salt and pepper. Remember that sauerkraut is salty!
I prefer fresh sauerkraut from the refrigerator section of the grocery store, but canned will work fine too.
Slice 2 apples and half of a large onion into thin slices.
Layer pork chops with onions, apples and sauerkraut.
Caraway seeds is a key flavor in this dish!
Place covered pork mixture in a 275-300 degree oven for 2-3 hours. The longer they cook the more the flavors marry. Just before serving, mash the potatoes.
We actually use the sauerkraut, onions and apples as a gravy or sauce over our potatoes. With my father-in-law waiting with baited breath to eat, my photo session was rather rushed! This made a lot of food and I was able to send home two meals for Dad S. plus another meal for us tomorrow!
Pork & Sauerkraut
12 lean and boneless pork chops
1/2 large onion, sliced thin
2 apples, cored and sliced thin
2 cans sauerkraut
Salt & pepper to taste
1 T. caraway seeds
Brown pork on both sides. Layer meat with onion, apples, sauerkraut and seasonings. Place in a covered baking dish for 2-3 hours in a 275-300 degree oven. Serve over mashed potatoes.
