Whether its Oktoberfest or any time you're simply in the mood for pork chops and kraut, this recipe is one of the best I've found and a light dusting of cinnamon and paprika at the end sets this 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
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.
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