Pork and Sauerkraut



  • 4 thick boneless pork chops, approximately two pounds
  • 2 14-oz. cans, or one 32-oz. bag, sauerkraut, well drained
  • 1 25-oz. jar White House Chunky Apple Sauce
  • 2 tbsp. vegetable oil
  • Black pepper to taste

Season each side of the chops with pepper.
In a large oven safe skillet, sear each side of the chops over high heat. Add kraut and White House Apple Sauce to skillet. Cover and place in a 350 degree oven. Bake for 45 minutes. (Additional salt may be needed for chops and should be salted after cooking is complete. The salt content of kraut varies and taste is the only way to measure the amount of salt to be added.)
Serving 4.

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