- 2 cups bread crumbs
- 2 eggs, beaten
- 1 tablespoon vegetable shortening (such as Crisco®), or as needed
- 4 bone-in pork chops
- 1 (32 ounce) package sauerkraut, undrained
- 1/2 onion, chopped
- 1 teaspoon caraway seeds
- Preheat oven to 275 degrees F (135 degrees C).
- Place bread crumbs into a shallow dish; pour eggs into a separate shallow dish. Heat vegetable shortening in a skillet over medium-high heat. Dip pork chops into egg, then into bread crumbs, coating both sides. Fry chops in the hot shortening until crumbs are golden brown, about 5 minutes per side. Transfer pork chops to a baking dish, leaving melted shortening in skillet.
- Cook and stir sauerkraut with juice, onion, and caraway seeds in the same skillet over medium-low heat until heated through, about 5 minutes. Spread sauerkraut over pork chops and pour pan liquid over the top. Cover baking dish tightly with aluminum foil.
- Bake in the preheated oven until chops are tender, 1 1/2 hour.
05/12/2018
recipepes.com
Flavorful German Pork Chops and Sauerkraut, recipe
PT15M
PT1H
5
455 calories
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