Pork Chops and Sauerkraut

Pork Chops And Sauerkraut

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janice radical


When my mother/late stepfather were going to get married, we went for a visit to his home state of Virginia, to meet his relatives. One of them was my Aunt Thelma, in Waynesboro. She made a meal/this was the main dish. I had never had it before. Never tasted sauerkraut, either.But, when I tasted it, I fell in love with this dish. Have been making it on/off since.


★★★★★ 1 vote

45 Min
30 Min


  • 3 can(s)
    sauerkraut(15 oz. each)
  • 4 lb
  • ·
    onion salt/whatever salt you like to use
  • ·
    black pepper
  • ·
    cooking oil

How to Make Pork Chops and Sauerkraut


  1. Preheat oven to 400 degrees.
  2. Take a 16x9 Pyrex dish and cover bottom with aluminum foil.
  3. Season porkchops with onion salt and pepper.
  4. Pour cooking oil in frying pan.
  5. Fry porkchops in frying pan, until lightly brown on both sides.
  6. Cover porkchops, until completely covered, with sauerkraut.
  7. Cover top of Pyrex dish with aluminum foil.
  8. Place in oven.
  9. Let bake for 30 minutes.

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