A long-time tradition in Germany, serving pork chops and sauerkraut on New Year's Eve is believed to bring blessings and good luck throughout the coming year. Typically made from cast-iron or enamel, Dutch ovens are designed to be used on top of the stove and in the oven, making them a good way to cook pork chops and sauerkraut. The result is a one-dish meal that provides protein, B-vitamins, vitamins C and K and essential minerals.
Make Bavarian Pork Chops and Sauerkraut
Step 1
Preheat the oven to 350 degrees Fahrenheit.
Step 2
Mix ingredients together in a Dutch oven. Include one 16-oz. can of undrained sauerkraut, 1 cup of thinly sliced carrots, ¾ cup chopped onion, ½ cup water and ¼ cup of uncooked barley.
Step 3
Put six pork chops, about ¾ inches thick, on top of the sauerkraut mixture.
Step 4
Spoon ½ cup of prepared barbecue sauce over the pork chops.
Step 5
Cover and bake one to one hour, 30 minutes, or until the pork is thoroughly cooked.
Bake Sausages and Pork Chops with Fruited Sauerkraut
Step 1
Preheat the oven to 350 degrees Fahrenheit.
Step 2
Drain a 2-lb. jar of sauerkraut, pour it into a bowl, cover with cold water, and let it soak for 30 minutes. Thoroughly drain and set aside until ready to use.
Step 3
Put a Dutch oven on the stove over medium-high heat. Chop and cook five bacon slices until they're crisp, then transfer to paper towels to drain. Add four pork chops to the Dutch oven and cook about six minutes on each side, or until they're brown.
Step 4
Remove the pork chops to a plate. Brown four fully cooked sausages such as bratwurst or knockwurst, then take them out and hold with pork chops.
Step 5
Chop onions and carrots until you have 2 cups of onions and 1 cup of carrots. Put them in the Dutch oven over medium heat and sauté until they're tender. Pour 2 ½ cups of chicken broth and 1 cup of dry white wine into the Dutch oven. Add the sauerkraut and bacon, and stir. Cover and bake 45 minutes.
Step 6
Cut 3-oz of dried apricots and 3 1/2-oz. of prunes into quarters. Mix them into the sauerkraut and then put the pork chops and sausages on top. Cover the Dutch oven and continue baking until the cops are cooked and most of the liquid is absorbed, about 30 minutes.
Things You'll Need
- Dutch oven
- 16-oz can or 2-lb. jar sauerkraut
- 1 cup carrots for each recipe
- 3/4 cups or 2 cups onions
- 1/2 cup water
- 1/4 cup barley
- 6 or 4 pork chops per recipe
- 1/2 cup barbecue sauce
- Bowl
- 5 slices bacon
- 4 bratwurst or knockwurst
- 2 1/2 cups chicken broth
- 1 cup dry white wine
- 3-oz. dried apricots
- 3 1/2-oz. prunes
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