Boneless Pork Chops With Sauerkraut And Apples

Posted by Annette Bellisari on

Boneless Porkchops with Sauerkraut and Apples



1 (32-ounce) package sauerkraut, not drained

1 medium apple, cored, cut into thin wedges

1/4 cup chopped onion

2 tablespoons firmly packed brown sugar

1 jar Bellisari's Saigon Street Sauce

2-to-3-pounds of boneless pork chops

1/2 teaspoon salt

1/2 teaspoon pepper

2 tablespoons Butter



Heat oven to 350°F.  Combine sauerkraut, apple, onion, brown sugar, Bellisari's Saigon Street Sauce in large bowl; set aside.

Sprinkle pork chops with salt and pepper. Melt butter in 5-quart ovenproof saucepan or Dutch oven until sizzling; add pork chops. Cook over medium heat, turning several times, 7-9 minutes or until browned. Add sauerkraut mixture; cover. Bake 1 ½ - 2 hours or until pork chops reach an internal temperature of 160°F.(cooking times vary based on thickness)

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