We love pork chops, and we love sauerkraut, especially our homemade kraut that we make about every other year. Since we plant huge late-Dutch flat cabbages, we usually make a batch of kraut that lasts us 2 years. When I saw this recipe on Taste of Home, I knew I had to try it and give us another way of using up all that kraut.

Sauerkraut and Pork Chops

3 cups sauerkraut, well drained (I used home-canned kraut)
2 cups applesauce
1/2 cup chicken broth (I used Wildtree’s chicken broth)
1/2 pound bacon, cooked and crumbled
1 tablespoon brown sugar
1 teaspoon dried thyme
1/2 teaspoon ground mustard
1/2 teaspoon oregano
1/2 teaspoon salt (optional if your kraut is fairly salty)
1/2 teaspoon pepper
6 pork chops, 1-inch thick (about 7 ounces each)
2 tablespoons canola oil
1/4 teaspoon paprika

In a large bowl, combine the sauerkraut, applesauce, broth, bacon, brown sugar and seasonings. Spoon into an ungreased 9 x 13-inch baking dish.

In a large skillet, brown pork chops in oil; drain. Place chops over sauerkraut mixture. Sprinkle with paprika. Cover and bake at 350 degrees Fahrenheit for 1 to 1 1/4 hours, or until a meat thermometer reads 160 degrees Fahrenheit.

Yield:  6 servings

I admit to liking a Bavarian-style sauerkraut, which is a little sweeter than traditional kraut. My family, however, does not. This recipe definitely tastes like a Bavarian kraut, so keep that in mind if your family prefers a tangy, sour sauerkraut.