Baked Pork Chops and Sauerkraut!

Colleen Sowa


This is an old Polish Recipe... that was given to my grandmother Mabel Kennedy Sullivan from a friend of hers from the Boston Store in Chicago in 1918, after Mabel married her hero husband Frank B. Sullivan (one of the divers from the Eastland Disaster in Chicago, Illinois in 1915).

This is Polish Comfort Food to the Max!!!

One of our favorite Polish meals.

*** This is a photo of my hero grandfather Frank Bernard "Barney" Sullivan

pinch tips: Flour, Eggs & Breading Techniques



6 - 8


25 Min


1 Hr 10 Min


6 -8 large
1-2 - inch thick boneless pork chops
2 Tbsp
2 large
onions (diced)
1 - 2 tsp
caraway seeds (optional)
1/2 tsp
ground black pepper
2 can(s)
(15-ounces or more) sauerkraut
3 large
apples, granny smith (cored and sliced)
ground cinnamon (for dusting the apples very lightly)

Directions Step-By-Step

Preheat oven to 350 degrees.
Brown the pork chops in a skillet (do not burn!). Place in a buttered baking pan, set aside.
Core and cut apples into round slices. Place slices of apple over the pork chops. Dust apple slices lightly with cinnamon. Set aside.
In the same skillet: Add butter and some of the sauerkraut juice. Stir the pan well to get the drippings. Add the onions to the skillet and cook to translucent (do not burn! add water if needed for a little moisture). Add the sauerkraut, ground black pepper and caraway seeds. Stir together well and heat through.

Put a layer of sauerkraut over the apple slices in the pork chop pan.

Put another layer of apple slices over the sauerkraut. Next put the remaining sauerkraut over the apple slices.
Bake covered for 40 minutes. Remove covering from pan and bake 10 more minutes uncovered.
***Serve with mashed potatoes and corn on the cob.

About this Recipe

Course/Dish: Pork, Steaks and Chops