Porkchops with Sauerkraut & Apple Stuffing

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Linda L. wrote a lovely tribute to the cooking legacy of her great aunt Caroline, a can-do Chicago career woman who was also a seamstress, cook & baker. The dish Caroline used to make that Linda misses most combined bread, pork chops, sauerkraut and apples—a yummy mix originally celebrated in Southern Germany. With some experimentation, I put together this Porkchops,  Sauerkraut & Apple Stuffing dish that hopes to approximate the flavors in Aunt Caroline’s dish. It’s really good—especially if you like stuffing! For extra flavor, steam the apples in Pilsner, and, add a sprinkling of caraway seed.

Makes six servings


  • 6 pork chops
  • 3 Tbsp butter
  • 1 cup chopped onion
  • 1 large jar mild sauerkraut
  • 2 cups apples steamed in microwave in 3/4 cup water or pilsner
  • 4 cups cubed day-old bread (I use good pugliese from Trader Joe’s, but rye is good too)
  • 1/2 tsp salt
  • 1 tsp freshly ground pepper
  • 3 Tbsp finely chopped fresh flat-leaf parsley
  • 1 to 2 tsp. caraway seed (optional)


  1. Preheat oven to 275.
  2. In a saute pan over medium heat, brown pork chops on all sides in butter. Set aside.
  3. Saute onions in butter until soft. Add mild sauerkraut, and apples that you’ve steamed in the microwave, along with the water (or beer) you cooked them in. Add bread cubes, salt, pepper, parsley, and caraway seed (if using), and mix until well combined.
  4. Fit ovenable plastic meat-baking bag inside of large casserole. Spoon some of the stuffing into bag at one end. Firmly pack a pork chop next to stuffing, fat side up. Alternate stuffing and chops until all are incorporated into bag. Close bag. Bake at 275 degrees for 1 ½ hours.

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