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Pork Chops with Sauerkraut and Apples
with fruit chutney

This was a nice comforting winter meal. The Applewein gave an incredible flavor to the sauerkraut. You could use anything like a apple cider or hard cider, or go a different route and use a flavorful beer.

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2 large ( 8 oz ) or 4 small Pork Chops
seasoning salt
1 medium onion chopped
2 apples, tart preferably
1 quart sauerkraut
2 tablespoons fresh or 1 tablespoon dry, sage or thyme
2 cups apple wine (apfelwein), apple juice, or beer.
Salt and Pepper

printer friendly


Chop the onions in a 1/ 2 inch dice, and also the apples and if you are using fresh spices.

Heat a large skillet with a little oil, season the pork chops, and brown them on both sides. Add the apples, onions and herbs.

Cook the onions and apples till they are tender.
Add the applewein, and sauerkraut, cover and simmer for 45 minutes.
I put the sauerkraut apple mixture in the center of the plate and layed the chop on one side. On the other side I put boiled potatoes. I served a fruit chutney in a tangerine shell. You can make all kinds of relishes to go with the pork chops.
I made a fruit chutney from my Rumptopf fruits.


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Last updated January 13, 2011