Berta's Chops & Sauerkraut
"I served this to a German friend & she said I was the only American she had met that knew how to cook sauerkraut! Very tasty & meat is oh, so tender."
photo by Chris from Kansas
- Ready In:
- 35mins
- Ingredients:
- 5
- Serves:
-
4-6
ingredients
- 4 -6 pork chops
- 2 tablespoons brown sugar
- 1 onion, sliced
- 1 (14 1/2 ounce) can sauerkraut
- 1 tablespoon oil
directions
- Heat oil in large fry pan.
- Brown pork chops.
- Remove from pan.
- Sauté onion until tender.
- Add sugar and work up all browned stuff in pan.
- Add sauerkraut and mix well.
- Put chops on top and cover.
- Lower heat and simmer until meat is cooked- about 10 minutes.
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Reviews
-
Yum Yum! Used boneless pork chops and did the whole thing in the slow cooker. Excellent fare! Used a teeny bit more sugar than called for; I have made a similar thing before with ribs, but the addition of the onions to the kraut was awesome! In my top ten recipes of all of Zaar! Thanks! -
This was great! I fixed this last night for supper and we loved it. Served it with mashed potatoes and black eyed peas! Yummy! This is a keeper.My husband wants to know when we can have it again.
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To DoQu Russell: Oh Yummie!!!! This dish of yours is outstanding and so simple and quick to fix. We really enjoyed it. Kudos to you! Sincerely, Laudee -
This is a good, easy, weeknight recipe. I loved it. Thanks for posting. Sue -
The Sauerkraut was really good but almost too sweet and I didn't even use the full 2 tbsps of brown sugar. Next time I'll try it with just half a tablespoon. My pork chops didn't turn out that great either but that's all my fault - for some reason I never like the pork chops I make... haven't figured out the secret yet! Looking forward to making the kraut with some sausages.
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RECIPE SUBMITTED BY
DoQu Russell
Warrington, Florida
I have been connected with the military all my life - either as a dependent or on active duty. I have traveled the globe & picked up many "foreign" recipes. I love to cook, especially for a large crowd. My favorites were those I learned by watching someone cook a native dish. My all time favorites are the recipes I learned to fix while stationed in Iran. YUM!!
