pork chops with apples & kraut

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Another easy Dutch oven meal for you and your family to enjoy…

~pork chops with apples & kraut~


8 pork chops

3 Tablespoons olive oil

1/4 cup white wine

1 teaspoon salt

1 teaspoon freshly ground black pepper

2 medium onions, peeled, sliced

1 large clove garlic, minced

4 large carrots, cut into sticks

2 apples, unpeeled, chopped

27 oz. can saurkraut, drained well

1 and 1/2 cups chicken stock or broth

1/4 cup brown sugar

2 teaspoons celery seed or fennel

1 teaspoon paprika

1/2 teaspoon pumpkin pie spice

1/2 teaspoon nutmeg

Heat olive oil in Dutch oven.

Brown pork for a couple minutes on each side.

Remove chops from oil and sprinkle with salt and pepper.

Deglaze pan with the wine.

Add onions to pot. Allow to reduce and caramelize a bit.

Add garlic. Cook 1 minute.

Add apples, kraut, brown sugar, stock and spices.

Stir to combine.

Add the carrots

and finally, bury the browned chops in the kraut mixture

and sprinkle with a little more salt and pepper.

Cover and place on middle rack of oven.

Cook for 1  to 2 hours on 275 or until meat thermometer reaches 170 degrees F.

Enjoy with fresh bread or potatoes.


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