Pork Chops with Sauerkraut, Apples, and Raisins

Pork Chops with Sauerkraut, Apples, and Raisins (Serves 4)

The tangy bite of sauerkraut is overwhelming to some people and they don’t eat it. That’s a shame because the lactobacilli that is created when cabbage ferments into sauerkraut aids digestion, increases vitamin levels, and produces a variety of helpful enzymes in the body. Fortunately, the bite is relatively easy to tame by adding chopped apple and some apple cider to the mix. I was eating sauerkraut once per month to gain its health benefits. Now that I have learned to balance its bite with apples, I am enjoying sauerkraut every week or two. This recipe is one of my favorites – pork chops baked with sauerkraut, apples, and raisins.

Prep and Cook Time: 75-85 minutes

Ingredient list:

4 bone-in pork chops
32 ounces of sauerkraut
2 Granny Smith apples
Golden raisins
Apple cider
Ground nutmeg
Garlic powder
Salt

Directions: Preheat-oven to 350 degrees. Preheat non-stick grill-pan or skillet over medium heat. Season both sides of pork chops with salt and garlic powder. Lay pork chops in the hot grill-pan and let sear undisturbed for 5 minutes. Turn with tongs to let the second side sear for 5 minutes. Sear each side a few more minutes if the chops are not sufficiently browned. Drain juice from sauerkraut. Add sauerkraut to a mixing bowl. Wash, core, and chop apples into bits about the size of plump raisins and add to mixing bowl. Add a generous dusting of nutmeg. Add a big handful of raisins. Add 1/4 to 1/2 cup of apple cider to sweeten. Mix everything well. Lay chops in the bottom of a glass casserole dish. Cover the chops with the sauerkraut-apple mixture. Cover the casserole dish and bake it in the oven for one hour at 350 degrees. When done, scoop sauerkraut-apple mixture onto a plate, add a pork chop, and enjoy!

Notes: The Great Lakes Kraut Company publishes a recipe for Pork Chops with Apples and Kraut that inspired me to make this dish.  I replaced brown sugar with apple cider for sweetness and omitted 1/4 cup of chopped walnuts in my version. I like walnuts okay, but they are high in omega 6 fatty acids and I wasn’t convinced I wanted them with my sauerkraut, so left them out.

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