Flavorful German Pork Chops and Sauerkraut


  • 2 cups bread crumbs
  • 2eggs, beaten
  • 1 tablespoon vegetable shortening (such as Crisco®), or as needed
  • 4bone-in pork chops
  • 1 (32 ounce) package sauerkraut, undrained
  • ½onion, chopped
  • 1 teaspoon caraway seeds
  • Directions

  • Step 1

    Preheat oven to 275 degrees F (135 degrees C).


  • Step 2

    Place bread crumbs into a shallow dish; pour eggs into a separate shallow dish. Heat vegetable shortening in a skillet over medium-high heat. Dip pork chops into egg, then into bread crumbs, coating both sides. Fry chops in the hot shortening until crumbs are golden brown, about 5 minutes per side. Transfer pork chops to a baking dish, leaving melted shortening in skillet.

  • Step 3

    Cook and stir sauerkraut with juice, onion, and caraway seeds in the same skillet over medium-low heat until heated through, about 5 minutes. Spread sauerkraut over pork chops and pour pan liquid over the top. Cover baking dish tightly with aluminum foil.

  • Step 4

    Bake in the preheated oven until chops are tender, 1 1/2 hour.

  • Editor's Note:

    The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary.

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