Another one of my childhood favorites – pork chops are a lean protein option that pack a lot of flavor. I prefer using bone-in chops since the meat close to the bone is more flavorful, but boneless chops work just as well for this recipe.
Makes 2-4 servings depending on the thickness of your pork chops
- 2 tablespoons olive oil
- 4 pork chops
- 16 ounces of sauerkraut (canned or jarred work perfectly)
- 2 tablespoons apple juice
- 2 cloves of garlic (can be substituted with 1/4 teaspoon garlic powder)
- 1 small onion, finely diced
- Cayenne pepper (optional for spice lovers)
- Season pork chops on both sides with salt, pepper, and cayenne pepper to taste.
- Heat oil in a large skillet over medium heat. Once the pan is hot, add pork chops and brown on both sides, about 2-4 minutes. Remove pork chops from pan and set aside.
- Using the same skillet, add sauerkraut, apple juice, garlic, onion, and salt and pepper to taste. Mix until all ingredients are evenly distributed and saute for 3 to 4 minutes.
- Lay browned pork chops on top of sauerkraut mixture, cover, reduce heat to low, and cook for 20 minutes, stirring occasionally.
- Serve immediately and enjoy!