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Schweinekoteletts mit Sauerkraut (Oma's Pork Chops with Sauerkraut)

  • Yield: 2 servings 1x


  • 2 medium bone-in pork chops
  • 1/2 medium onion (sliced)
  • 2 small apples (peeled, coarsley chopped)
  • 3 slices bacon (cut into 1/2 inch strips)
  • 1 tbs oil
  • 12 ounces sauerkraut of choice (drained)
  • 1/2 tsp dry mustard powder
  • 1/2 tsp caraway seeds (you may omit this if using caraway sauerkraut)
  • to taste salt
  • 1/4 tsp black pepper
  • 1/4 cup water


  1. Preheat the oven to 350º F
  2. Put diced bacon into a cold ovenproof skillet.
  3. Bring the heat up to high and cook bacon until it is nicely browned and the fat has been rendered out.
  4. Remove the bacon to a large bowl.
  5. Brown the pork chops in the bacon fat in the skillet. Add oil if needed. (The pork chops will release from the skillet without sticking when appropriately browned)
  6. Remove and set aside.
  7. Add the onions to the skillet and cook until nicely caramelized.
  8. Remove the onions to a separate bowl.
  9. Add the chopped apples to the skillet and briefly cook.
  10. Turn the heat off the skillet.
  11. Add the drained sauerkraut to the bacon bits in the bowl.
  12. Add the apples, mustard powder, black pepper, and caraway seed to the bowl with the sauerkraut.
  13. Mix well.
  14. Add the sauerkraut mixture back into the skillet.
  15. Place the browned pork chops on top of the sauerkraut mixture.
  16. Divide the caramelized onions on top of the chops.
  17. Add the water to the skillet.
  18. Cover the skillet. If the skillet does not have an oven-proof lid, use aluminum foil.
  19. Bake for about 45 minutes (30 in convection oven), then uncover and bake for another 15 minutes (10 in convection oven).



  • Category: Main Dish
  • Cuisine: German


  • Serving Size: 1 pork chop
  • Calories: 671
  • Fat: 40.18 g
  • Carbohydrates: 31.51 g
  • Protein: 47.56 g

Keywords: Pork chops, sauerkraut, schweinekoteletts

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