Tuesday, November 10, 2009

German Pork Chops

I dug deep in the St. Patrick's Catholic Church Cookbook from my hometown in Iowa for this great recipe. I really like the extra German zing that the caraway seed gives the whole dish and how the potatoes soak up the sauerkraut juices. Yummy!


3 - 4 potatoes (pared and sliced)
2-3 cups drained sauerkraut
6 pork chops
1/2 cup water
2 tsp caraway seed, divided
salt and pepper to taste


Preheat oven to 350 F / 180 C.

Place potatoes in bottom of greased casserole dish. Sprinkle with salt, pepper and 1 tsp caraway seed.

Top with pork chops; sprinkle with salt, pepper, and 1 tsp caraway seed.

Cover with sauerkraut. Pour water over the top of all the ingredients.

Cover and bake for 1 hour or until meat and potatoes are done.

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