Savory Baked Pork Chops and Sauerkraut

A Simple German Style Pork Chop Recipe

Don’t forget to remove the bay leaves before serving!

Ingredientsgerman backed pork chops with saurkraut
¼ cup sour green apples
2 TBSP unsalted butter
2lbs. pork loin chops
1-16oz package of drained sauerkraut
3 TBSP light brown sugar
1 Vidalia onion, thinly sliced
½ tsp caraway seeds
2 whole Bay leaves
1 can of Onion Soup
Preheat oven to 350°. Gently sauté the apples and butter in a large skillet. Lightly brown the pork chops in this same mixture. Next, place the pork chops in a baking dish and evenly pour the butter and apple mixture over them. Place the sauerkraut atop the chops. Then, add the onion, bay leaves, onion soup and caraway seeds. Cover and bake for one hour.

Pork Trivia: Did you know that the ancient Asians were so reluctant to be estranged from fresh pork products that the deceased were sometimes escorted to the afterlife by their favorite pig herds?

Pig Trivia: Pig iron got its name from the molten iron from a blast furnace that flows into molds that have been worn into the sand: a sequence of corresponding trenches connected by a conduit which courses at right angles directly to them. The whole thing resembles a sow nursing her litter of piglets.