• 4 boneless sirloin pork chops (3/4-inch thick)
  • 1 teaspoon vegetable oil
  • 16 ounces sauerkraut (rinsed and drained)
  • salt
  • black pepper
  • 1 tablespoon onions (dried, minced)
  • 2 teaspoons caraway seeds
  • 1 teaspoon dried thyme (crushed)
  • 1 tart apples (large, cored and sliced into 1/2-inch wedges)
  • 1/4 cup water


  1. In large skillet, brown chops in oil for 3 minutes on each side, or until nicely browned. Season with salt and pepper. Stir together sauerkraut, onion, caraway, thyme, apple and water. Add to skillet; cover and cook 20-30 minutes until internal temperature on a thermometer reads 145 degrees F on the pork and apples are tender. Allow pork chops to rest for 3 minutes before serving.
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