German Pork Chops and Sauerkraut

By Joanie Grow of Kennewick, WA
Date: 08/26/2008

Ingredients

2 cans (14 oz. ea.) sauerkraut, rinsed and drained
2 tsp. caraway seeds
4 pork loin chops (1/2" thick)
Ground black pepper, to taste
2 apples, peeled, cored, and sliced
2 TB raisins
4 tsp. firmly packed brown sugar
4 TB apple juice or water

Directions

Preheat oven to 375°F. Grease shiny side of four sheets of heavy-duty aluminum foil.

Place sauerkraut into a colander; press out excess liquid.

Place 1/4 of the sauerkraut onto the center of each sheet of aluminum foil; sprinkle 1/2 teaspoons caraway seed over the top of each.

Place pork chops onto top of sauerkraut and season with pepper. Divide and arrange apple slices and raisins evenly over pork chops. Sprinkle each portion with 1 teaspoon brown sugar. Over each portion, spoon 1 tablespoon apple juice or water.

To wrap, bring two opposite ends of aluminum foil up and over, making a double fold to seal tightly. Close both ends; seal tightly. Place packets onto a baking sheet and bake for 1 hour or until thoroughly cooked; remove from oven.

Carefully open packets and transfer pork mixture onto individual serving plates.

Servings

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Comments

I thought this was real good. Iwill make this often. I did omit the raisins.

Teresa on 02/25/2010

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