German Pork Chops & Sauerkraut

Rene Cleveland

Instructions

1. Prep the Ingredients:
   Preheat your oven to 350°F (175°C).
   Peel and dice the onion. Core and slice the apples.
   Rinse the pork chops under cold water, then pat them dry with a paper towel. Season both sides with salt and pepper.
2. Brown the Pork Chops:
   Heat the olive oil in a Dutch oven or large oven-safe pot over medium-high heat.
   Once the oil is hot and shimmering, add the pork chops. Sear for about 3 minutes per side, until golden brown. Remove the browned pork chops and set them aside.
3. Layer the Ingredients:
   Add the sauerkraut (with its juices) to the hot pot, scraping the bottom with a wooden spoon to deglaze and pick up any browned bits.
   Spread the diced onion and apple slices evenly over the sauerkraut.
   Lay the seared pork chops on top. Sprinkle the caraway seeds over everything.
4. Bake:
   Cover the pot with a lid and transfer it to the preheated oven.
   Bake for 1 hour, until the pork chops are tender and the flavors have melded.
5. Finish and Serve:
   Carefully remove from the oven and let cool for a few minutes before serving.
   Serve hot, making sure to get a little of everything—sauerkraut, apples, onions, and pork—in each portion.