German Pork Chops are such a treat. Any time you're simply in the mood for pork chops, apples and kraut, this recipe has everything you need. There's a light dusting of cinnamon and paprika at the end that really sets this dish apart.
Tender Every Time
Get ready to enjoy super tender pork chops! It's the unique combination of sour cream beer and apples that elevates this dish. That's the secret to these turning out perfect. It's simply the way the chops are cooked and simmered in plenty of liquid. The moisture from the apples makes a big difference, and the kraut adds a lot too. Once you've had pork chops cooked this way you'll want to serve it again and again. This is such a treat any time of year. It's that good!
To be honest, I've only made German Pork Chops using beer (even though I'm not a beer drinker) and the flavor of the beer is very subtle here. But, generally speaking and in most recipes that call for beer you can replace it ounce-for-ounce with chicken broth, beef broth, mushroom broth, white grape juice, or ginger ale and get very similar results.
This recipe is easily adapted for a camping trip or for cooking in your RV kitchen. The reason is, it's all cooked in one skillet, on the stove (or try it in the Dutch Oven). So simple! All the ingredients are handy to pack for the road. Just slice the apples when you are ready to start cooking! Who needs burgers and hotdogs? This is delicious cooking in the great outdoors.
German Pork Chops
- 1/2 cup butter
- 4 bone in pork chops about an inch thick (depending on the size of your skillet and the size of your family)
- 2 , 24 ounce jars of sauerkraut drained
- 12 ounce can of beer
- 1 1/2 cups sour cream
- salt and pepper to taste
- 2 apples Granny Smith or other tart variety, sliced
- 1/3 cup packed brown sugar
- 1/8 teaspoon cinnamon
- 1/8 teaspoon paprika
- Melt better in large skillet, add pork chops and brown on both sides. Remove pork chops and set aside. Add kraut and stir fry for a few minutes in the hot butter. Add beer and sour cream to the kraut and stir to combine. Place pork chops on the hot kraut mixture and spoon some of the kraut on top of each chop. Season with salt and pepper. Placed several slices of apple on top of each pork chop and sprinkle with brown sugar and a very light dusting of paprika and cinnamon. Cover and adjust heat to medium low, let simmer for 45-50 minutes or until the apples are soft and the pork is fork-tender.
Please note, the nutrition details are estimated using a food database and are offered here only as a guideline for informational purposes.