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German-style pork chops recipe

German-style pork chops recipe



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  • Recipes
  • Ingredients
  • Meat and poultry
  • Pork
  • Cuts of pork
  • Pork chop

A dash of apple juice will add a little sweetness to the tangy sauerkraut in this one-pan German style dish. Caraway seeds are a must!

140 people made this

IngredientsServes: 4

  • 2 tablespoons vegetable oil
  • 4 thick cut pork loin chops
  • 2 cloves garlic, minced
  • 1 onion, thinly sliced
  • 450g (16 oz) sauerkraut
  • 1 teaspoon caraway seed
  • 2 tablespoons apple juice
  • salt and freshly ground black pepper to taste

MethodPrep:15min ›Cook:30min ›Ready in:45min

  1. Heat oil in a large frying pan over medium heat. Brown chops on both sides and remove from pan.
  2. Add the garlic, onion, sauerkraut, caraway seed, apple juice and salt and pepper to taste to the hot frying pan. Sauté for 3 to 4 minutes. Lay browned pork chops on top of sauerkraut mixture, cover, reduce heat to low and cook for 20 minutes, stirring occasionally.

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Reviews & ratingsAverage global rating:(156)

Reviews in English (115)

by CURTISLEE

Something else.Really great recipe Peter! My parents are German, so I grew up on this stuff, but didn't like it when I was a kid. I didn't have any apple juice, so I just added a bit of light brown sugar. To make this a more complete meal, I removed the chops after browning and fried some bacon pieces. I then added my onions and garlic and then the kraut and caraway seeds, along with a good bottle of beer and some chicken stock. While that was simmering, I placed my chops in a casserole and topped them with thinly sliced potatoes. The kraut then went on top of the potatoes, I covered with foil and placed it in the oven for about and hour and a half. The "broth" in this dish was so flavourful and the meat was extremely tender. Hubby was thrilled. Thanks so much!!!!-24 Jul 2008

by JTLANE

Used different ingredients.I have been making a recipe that is very close to this for years. However instead of apple juice, I use APPLE SAUCE and a few tablespoons of BROWN SUGAR! It really gives it nice flavour and my pork chops have always come out moist. Enjoy!-24 Jul 2008

by aClockworkOrange

my oma (gran) made pork and sauerkraut every New Year. She'd have loved this recipe. When I served it New Year's Day, my husband said, "You sure don't have to wait a year to make this again." It was great. Note: If you use kraut with little or no juice -- you may want to add a little water or increase the apple juice.-24 Jul 2008


Pork Chops, German Style

Total time: 35 minutes
Braised pork chops, flavored with beer (or wine) and paprika, make a warming dish for cold weather.

  • 2 - 4 pork chops, depending on size, 12oz (360gr) total weight
  • 1 tbs olive oil
  • 4oz (120gr) mushrooms
  • 1 onion
  • 2 cloves garlic
  • 1 tsp paprika
  • 1 1/2 tsp thyme
  • 1/2 cup (4oz, 120ml) beer you can substitute red wine or more chicken stock
  • 1/2 cup (4oz, 120ml) chicken stock
  • 1 tbs cornstarch (maizena, corn flour) dissolved in 2 tbs water
    , cut in half or quarters if large.
  • Peel and thickly slice onion.
  • Heat oil in large nonstick skillet over medium high heat.
  • Add pork chops and brown, about 5 minutes per side. Remove.
  • Reduce heat to medium. Add paprika and sauté briefly, about 30 seconds.
  • Add onions and sauté 3 minutes.
  • Add garlic and mushrooms and sauté 5 minutes longer.
  • Add beer or wine and deglaze pan, stirring up any browned bits.
  • Add chicken stock and thyme.
  • Return chops to pan, cover, reduce heat and simmer until chops are cooked through and tender, about 15 minutes longer.
  • Remove chops and keep warm. Increase heat to medium-high.
  • Dissolve cornstarch in water. Add to sauce, stirring until thickened and cleared. Pour over chops and serve.

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The Schwenker in Saarland

Saarland is a small region on the western German border, right next to France and Luxembourg. In Saarland, they love to gather friends and family together, grab a beer, and spend the afternoon gathered around the grill, cooking up tasty food. (Sounds a lot like Wisconsin!)

But, what makes grilling in Saarland different (and, admittedly, much cooler) than grilling in Wisconsin is their grill.

In Saarland, they use a swinging grill called a &ldquoschwenker&rdquo (pronounced sh-VEN-ger). A schwenker is a swinging grill grate that is placed over an open fire. You can see it in action in this video and see how to make one here or here.

Now, it gets a bit tricky, because the grill, the pork being grilled, and the person doing the grilling are all called the schwenker. And, typically you wouldn&rsquot say that the schwenker is &lsquogrilling,&rsquo rather, he&rsquos doing the swinging, or the &ldquoschwenken&rdquo.

But, the only thing that really matters is the the schwenker keep the schwenker schwenken constantly. Translated: the grill master must keep the grill moving!

And, there must be beer&hellip or a good Geman Riesling.


Hunter’s Pork Chops

Pork Chops. Breaded. Fried. Gravy. Mushrooms. Creamy.

Another Daring Gourmet original: “Hunter’s Pork Chops.”

The term “hunter” is inspired by the German word for hunter, Jäger. In Germany Jäger sauce is very popular, often served with a kind of Schnitzel known as Jäger Schnitzel thin breaded veal cutlets fried and served with a dark mushroom sauce. This recipe is for breaded fried pork chops and is accompanied by a creamy version of this popular German mushroom sauce.

Simple, quick, and thoroughly enjoyable.

Rub the pork with salt and pepper.

Fill a bowl with buttermilk and fill a plate with flour.

Dip the chops in the buttermilk and coat on both sides. Let the excess drip off.

Dredge the pork chops in the flour, coating both sides. Repeat the process, buttermilk then flour, for an extra thick breaded coating.

Heat some vegetable oil on medium high in a heavy skillet. Once the oil sizzles when you flick a drop of water in it, place the pork chops in the skillet.

Brown the pork chops on both sides, about 3-4 minutes per side. Remove the chops and set aside.

Drain all but a couple of teaspoons of the oil. Melt the butter in the skillet, add the flour and whisk constantly for about 3-4 minutes, or until the mixture has become a rich caramel brown. This step is absolutely crucial, because this is what will give your sauce that rich, delicious flavor.

Add the milk, paprika and beef bouillon cubes and continue to whisk to combine until the sauce begins to simmer and thicken.

Add the sliced mushrooms and stir to combine. Let the sauce simmer for another 4 minutes, stirring occasionally.

Nestle the pork chops in the sauce, the tops remaining exposed. Cover, reduce the heat to low, and simmer for 10-15 minutes or until the pork chops are no longer pink in the middle. While the chops are simmering, occasionally give the sauce a stir to prevent burning.

Place the chops on individual plates and spoon the sauce over them. Serve immediately.


Making German Pork and Sauerkraut

One of the best things about this German Pork Chops recipe is how much hands-off time there is! Cooking pork chops and sauerkraut in the oven means the only real prep work you need to do is peeling and chopping the potatoes and apple. You can do that in advance, if you’d like, and then all you need to to get the meal ready:

  1. Brown the pork chops in the dutch oven on the stovetop
  2. Add the sauerkraut
  3. Add the apples and potatoes
  4. Sprinkle in the caraway seeds
  5. Cover, transfer to the oven, and bake!

By the way, if you’re wondering about the Dutch Oven I use, it’s this one (affiliate link).

Trust me, this will quickly become one of your family’s favorite recipes. My boys (who aren’t even big on sauerkraut to begin with), couldn’t get enough of it!

The sweet apple totally mellows out the bite in the sauerkraut, and the pork chops come out super tender and delicious. If you’re on the fence, give it a try!


What Kind of Meat to Use in Schnitzel

Growing up, we called this dish wiener schnitzel, but I’ve seen it elsewhere as plain old schnitzel. So what’s the difference between the two? I had to look it up, and discovered traditional wiener schnitzel is Austrian and made from veal, where German style schnitzel is made from pork.

In fact schnitzel actually describes the cooking technique rather than the meat it’s made from. The meat is pounded thin with a meat tenderizer then lightly breaded and fried, for a juicy but crispy pork chop.

It’s likely that here in the U.S. you’ll most traditionally see schnitzel made with thin cuts of pork (we prefer bone-in pork chops) but chicken breast has definitely made it’s way up the schnitzel popularity poll, too.


Pork Chops And Brussels Sprouts

I have not shared a ton of dinner recipes on my blog, but one pan meals are my favorite. They are simple, require less washing up and they always end up with great flavors.

I hope you are on the Brussels sprouts’ lovers side because this is a great weeknight dinner recipe. Pork meat is widely consumed in Europe and although I don’t cook it very often, I have a lot of family recipes for dishes with pork.

For the recipe, I used bone-in pork rib chops, which are very tender and require quick cooking. It can’t get any better, who has endless hours to spend in the kitchen?

I first seared the pork chops on the stove top and then transferred them to the oven to finish cooking. This is a popular technique, which I like for thicker cuts of meat. Brussels sprouts are cooked at the same time with the pork chops and the end result is amazing – tender, crispy Brussels sprouts, tossed in the fat released from the pork chops.

I’ve shared a few Brussels sprouts recipes with you and I absolutely love these mini cabbages. They are low in calories and very nutritious. They do have a slightly bitter taste after cooking. If you don’t like Brussels sprouts, simply leave them out. If you are a fan of them – I’m sure you’ll like this dish.

Thanks for reading CookingLSL! To stay up on what’s going on in my kitchen, you can follow me on: Pinterest, Instagram, Twitter, Facebook, Google+ and sign up for e-mail updates, to receive more recipes and a copy of my FREE e-cookbook 15+ Most Popular Recipes On CookingLSL.


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Directions

Cut a lengthwise slit down center of tenderloin 2/3 of the way through the meat. Place tenderloin between 2 sheets of wax paper, and flatten to 1/4 inch thickness. Combine tenderloin and next 3 ingredients in baking dish. Cover and marinate in refrigerator 4 hours, turning occasionally.

Combine bread crumbs, orange rind, and garlic cover and let stand 4 hours. Remove tenderloin from marinade strain marinade, reserving raisins. Discard marinade.

Add raisins to bread crumb mixture. Combine brown sugar and next 3 ingredients rub over both sides tenderloin. Spread breadcrumbs mixture over tenderloin to within 1/2 inch from edges. Roll up tenderloin jellyroll fashion starting at narrow end. Tie securely with heavy string at 2-inch intervals. Place on rack in shallow roasting pan.


German Style Apple Pork Chops

If you're looking for comfort food, this recipe is for you. Pan fried chops are topped with a sweet yet balanced apple shallot compote and then served atop a bed of silky mashed potatoes and warmed sauerkraut. An homage to traditional German dinner, this is the perfect end of summer meal to stick to your ribs and get you excited for the flavours of autumn.

May Contain: Egg, Fish, Gluten, Mustard, Peanuts, Sesame, Shellfish, Soy, Tree Nuts

What We'll Send

Nutritional Info Per Serving

Cooking Directions

Tip: Don't forget to reserve some of the potato cooking water before draining in Step 4. You will likely not use all of the caraway seeds here.

Cook Potatoes
- Peel, wash, and cut potatoes into 1 inch pieces.
- Add potatoes to a medium pot. Fill with enough water to cover 1 inch above potatoes.
- Season water with 1/4 tsp. salt.
- Cover with a lid and bring to a boil over medium-high heat. Once boiling, reduce heat and simmer for 15&ndash18 minutes or until potatoes are tender.

Prepare Ingredients
- Wash apple , Italian parsley and thyme .
- Peel and cut apple in half, remove core and dice into 1/2 inch pieces.
- Pick and chop parsley leaves.
- Pick and chop thyme leaves.
- Drain pork chops and pat dry with paper towel. Season well with salt and pepper.

Prepare Apple Compote
- Heat 1 tbsp. each of olive oil and butter to medium skillet over medium-high.
- Once hot, add shallots and apple . Cook for 3&ndash4 minutes or until apples are soft.
- Stir in raw sugar , thyme and 1/2 tsp. of the caraway seeds .
- Cook for about 2 minutes or until sugar starts to caramelize.
- Add white wine vinegar and stir until liquid has mostly evaporated.
- Season to taste with salt and pepper.
- Set aside apple compote in a small bowl.

Mash Potatoes
- When potatoes from Step 1 are done, reserve 1/2 cup cooking water . Drain potatoes through a fine mesh sieve, then place back in pot.
- Add 1/4 cup of the cooking water to pot along with 1 tsp. each of butter and olive oil.
- Mash potatoes until lump-free and creamy. Add more cooking water if needed.
- Season with salt and pepper to taste, then cover with a lid to keep warm.

Cook Pork + Sauerkraut
- Wipe skillet clean with paper towel.
- Heat 1 tbsp. olive oil in skillet over medium-high.
- Once hot, add pork chops and cook for 4&ndash5 minutes per side.
- When second side is almost done cooking, add sauerkraut to skillet. Cook for 2 minutes, or until hot and pork is cooked to an internal temperature of 165°F.
- Stir parsley into sauerkraut.

Serve
- Divide mashed potatoes onto plate with sauerkraut on the side.
- Place one pork chop onto each plate and top with apple compote .
- Enjoy!