Bavarian Pork And Kraut Recipe


Main Ingredient


 Pork loin chops2 Pound, cut 1 inch thick (6 Chops)
 Sauerkraut2 Pound (2 Packages, From Meat Or Dairy Case)
 Caraway seeds1 Teaspoon
 Tart apples2 Medium, quartered, cored, and sliced thin
 Beer12 Ounce (1 Can)
 Potatoes6 Small, pared
 Chopped parsley2 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 2708 Calories from Fat 764

% Daily Value*

Total Fat 85 g130.6%

Saturated Fat 27.8 g138.8%

Trans Fat 0.8 g

Cholesterol 626 mg

Sodium 6576.7 mg274%

Total Carbohydrates 252 g84.1%

Dietary Fiber 51.9 g207.8%

Sugars 52.4 g

Protein 216 g432.6%

Vitamin A 55.6% Vitamin C 1265.3%

Calcium 81.5% Iron 156.9%

*Based on a 2000 Calorie diet


1. Trim all fat from chops. Brown chops slowly in a medium-size frying pan.
2. Empty sauerkraut into a strainer; rinse under cold water; drain well. Combine with caraway seeds in an 8-cup baking dish. Place apple slices in a layer over sauerkraut; top with browned chops.
3. Pour off any fat from frying pan; stir in beer. Heat slowly, scraping brown bits from bottom of pan, to boiling; pour over chops; cover dish.
4. Bake in moderate oven (350°) 1 hour, or until chops are tender.
5. While meat bakes, cook potatoes in boiling salted water in a medium-size saucepan 20 minutes, or until tender; drain well.
6. Place chops, sauerkraut, and potatoes on 6 heated serving plates; sprinkle potatoes with parsley.