When it comes to classic comfort food, Pork Chops and Sauerkraut (German Pork Chops) is one of the best I've found. A light dusting of cinnamon and paprika at the end sets this pork chop dish apart.
4bone in pork chopsabout an inch thick (depending on the size of your skillet and the size of your family)
2 , 24ouncejars of sauerkrautdrained
12ouncecan of beer
1 ½cupssour cream
salt and pepper to taste
2applesGranny Smith or other tart variety, sliced
⅓cuppacked brown sugar
⅛teaspooncinnamon
⅛teaspoonpaprika
Instructions
Melt the butter in a large skillet, add pork chops and brown the pork chops on both sides. Remove the pork chops and set aside. Add the sauerkraut to the pan and stir-fry for a few minutes in the hot butter. Stir in the beer and sour cream to combine and cook for a few minutes to warm all the ingredients.Place the browned pork chops on the hot sauerkraut mixture and spoon some of the sauerkraut on top of each pork chop. Season with salt and pepper to taste. Slice the apples and place several slices on top of each pork chop. Sprinkle with brown sugar and a very light dusting of paprika and cinnamon. Cover the pan and adjust the heat to medium-low, let simmer for 45-50 minutes or until the apples are soft and the pork is fork-tender.
Notes
The flavor of beer is very subtle in this recipe. But you can replace it ounce-for-ounce with chicken broth, beef broth, mushroom broth, white grape juice, or ginger ale if you'd rather not cook with beer. Serve Pork Chops and Sauerkraut with Country Potatoes, a delicious potato casserole for a hearty meal!