Seeing this dish with sauerkraut, onions and apples reminded me of the unusual way that my family eats Sauerkraut. We make Hungarian Cabbage Rolls. Seeing the Sauerkraut in this reminded me how good they are. You take the outer leaves of a big head of cabbage and remove them from the head of the cabbage. I then cut the big rib out of each leaf to make them easier to roll up. The meat mixture is 1 lb of ground beef, 1 lb of breakfast sausage and 1 cup of raw white rice. Mix this together. Place about 1/2 cup of the raw meat mixture into each cabbage leaf and roll up. We always use a couple tooth picks to secure the leaf around the meat. Place them seam side down in a large casserole dish. Top with 1 lb of Sauerkraut and 2 cans of undrained diced tomatoes. Add 2 cans of water. Cover with foil. Bake at 350 degrees for 1 hour. We always serve this dish with a skillet of cornbread. This is the dish that we ate every New Years Day when I was growing up. I am 59 so I have eaten this casserole a lot of years. We all loved when my grandmother served us this dish.
That sounds so good! Do you mind if I do a video on your recipe?? Did you add any onions or seasoning to the ground beef and sausage? Also, what size cans of diced tomatoes, 15 oz or 29 oz??
@@Handsthatcook you are welcome to video the recipe. I use home canned tomatoes which are quarts so the closest would be 2 15 oz cans. The only seasoning that the meat mixture gets is salt and pepper. The breakfast sausage gives the meat plenty of seasoning.
Hello Linda, I made this but I browned my Porkchops first and then put chops on the sauerkraut and then with the onions and apples I put them on top of chops and then put potatoes on top of onions an apples, then I uses light olive oil and salt and pepper on top of potatoes and based about 1 hour and it was terrific. The potatoes were good and browned.
Pork with sauerkraut, apples, potatoes is a popular combination. It is very German and especially with adding caraway seed. I do not like sauerkraut at all, or my husband either, but I might try with cabbage. I might try cabbage, potatoes, and onions with some liquid and the pork chops; but cover it for maybe an hour and then uncover and let it brown. I like all the other suggestions from the comments, too.
I would definitely core the apples first. Apple seeds harmless when they are intact, but when they are chewed or digested they are poisonous. They release a compound that turns into cyanide. It would take a lot of apple seeds to get a lethal dose of cyanide, about 200, but I still think I will pass. Thanks for your videos, Linda, I really enjoy them, and I'm always looking for a new casserole recipes! God bless.
Hi Lori, Of all the recipes I've videoed...this was the worst. I'll never make this again...and Sam, who eats everything and anything, didn't like it either. Thanks for the info on apple seeds, although I never eat them, it's good to know. TFW God Bless, Linda
I love the way the Polish people in my old neighborhood did this dish! They would egg dip and fry, then do the onions in a separated pan! They put it together in a pot with sauerkraut, onions, apples, carrots, and a little water at the bottom, cover with aluminum foil and cook for about 1 hour at 325! They also spiced to their preference and taste, definitely used caraway seeds, a little honey and other spices!
When I was a working mom, I used to layer sauerkraut/boneless pork ribs/sauerkraut in the crockpot and cook it all day. My family loved it, but I never thought to add apples or onions. Thanks for sharing this unique version!
For the best sauerkraut try my mothers' trick...place sauerkraut in bowl and cover with cold water, then rinse sauerkraut well to remove most of the bitter briny taste. Then place sauerkraut in deep skillet with 1/2 cup melted butter and one medium to large sweet onion sliced thinly. Season with a little salt, black pepper and a generous sprinkling of paprika. Add 1/4 cup water to help make juice and saute on low to medium heat about 20 minutes to blend flavors. Then place your sauerkraut in bottom of casserole dish. This is a common and much beloved meal in southeastern PA Dutch Country served most often with creamy mashed potatoes and baked beans. Prepared this way it's yummy!
When my mother-in-law (now gone) used to say "it's different" I knew that was her way of saying she didn't like it. But this sounds really good to me. Your dish, by the way, is purely classic German/American food.
Hi Patty...your mother in law was right...after that long cook time, the pork was way overdone and although I used sweet apples, there was no taste from them to enhance the dish. I wouldn't fix these again without making some changes. Thanks for watching and commenting!! Linda
This recipe sounds definitely German in origin. At least I think so! Pork and sauerkraut with mashed potatoes and pan fried apples on the side is one of my favorite meals. The only difference is I usually cook a pork loin with sauerkraut in my crock pot. This recipe looks really good!
My honest opinion of this recipe is: I wouldn't fix it this way again"..the flavors didn't meld well and the chops were way overdone but cooked differently, it could have been good. TFW and commenting!!
I have a very similar recipe but you brown the porkchops first and you mix 1 cup of brown sugar in with the kraut and this makes Bavarian sweet kraut. It is a German recipe. As a matter of fact I have all the ingredients, I think I will fix it today. My recipe states to brown chops are. Each side. Then transfer to a baking dish and cook covered for 40 minutes or until core temperature is 145. Remove from oven and let sit covered for 20 minutes or until temp is 165. I always use a thermometer with pork and when I do the pork always comes out right.
Hi Cindy...we were disappointed in this because the pork chops were overdone so be sure to cover them well with the apples and sauerkraut. TFW God Bless, Linda
8 is two many as well. Very easy to loose something you think can't be lost. I lost 2 Iids to very big storage containers that I love and I lost 3 containers the little ones I bought with lids for premeasuring spices to go in recipe. I guess that stuff got up and walked out with you're broiler pan. Lol. Looks yummy.
This is prolly the only thing I've seen you cook that I'm not gonna try. No offense to those that like this, but it's not for me. I cooked your meatloaf with the bacon grease & it was going OFF good!! It didn't last for 1 hour here! My bf's kid ate the whole thing but 2 slices. LMAO!! She was like, "That's good, that's good"!! I just watched your buttermilk cornbread recipe with the mayo.(Again)! That will be cooked at my house tomorrow. Dying to try the mayo cornbread!!
I've said this a time or two...I didn't like this meal at all....so I'm glad you aren't going to try it! Now that cornbread is awesome, you'll love it!!! God Bless, Linda
Hi Ange, the pork was overdone after an hour and 45 minutes but the rest of the dish was good. I would not make this the same way if I make it again. Even Sam, who loves food, didn't care for the chops fixed this way...they were dry and there's nothing worse (in the world of food) that a dry, over cooked pork chop! Take care!!! Linda
I'm originally from NY and have had pork chops and kraut before. Sam on the other hand was born and raised in the deep South so I understand why he'd never heard of the two together. TFW and commenting!
I shred the apple and potato on large holes of box grater and mix it with the sauerkraut. Add a bit of brown sugar. Brown seasoned, country-style pork chops and place on top of sauerkraut mixture. Bake.
Hello 13, I looked at your blog...great content! Your "funeral chicken" minus the bacon is very similar to my chicken and rice casserole. I absolutely love that casserole! I think it's a universal dish. Thanks for watching and commenting!! Linda
I think it looks yummy. I'm gonna try it. I love new and different casseroles. I might not cook mine that long. Looked a little dry. What did you think Linda? Hugs
Hi Tammy...the pork chops were dry but the apples, potatoes and onions were fine. In my honest opinion, I wouldn't make this again. Read down to 13soap13 to see how they fix them. Now that I'd try. It sounded so good. Even with the spices I added and I followed the recipe to a T....too bland (except for the chops but they were dry) The brown sugar idea sounded good to me.
Wonderful Linda ❤️ I'm really surprised Sam has never been to Japan 😂😂 This looks a hearty dish. It's like winter here today, so this would be perfect ❤️ Love & best wishes
LOL!! Hi Allan, The chops needed much less cooking...very dry but the rest of it was ok....not to my taste. I would not fix this meal again ... as written. With some changes it could be good. The weekend is almost here....are u ready to go again?? LOL
+Hands That Cook LOL Linda 😜 My next holiday is at the end of September for 2 weeks and we are going back to Cornwall. I am off Sunday and I have my family coming over for the day, so I need to do lots of cooking 😄 I hope you are well my friend ❤️❤️
Have fun and enjoy your company. Today is my b'day! When you get my age different health issues pop up. I went to the dr. Monday and he told me different outcomes of tests he'd run. The problem is he's from India and I couldn't understand anything he said because of his thick accent. I told him I didn't understand and he said "don't worry about it I'll tell you again"........but, he didn't so....I guess I'm doing ok but don't know for certain LOL!!! I'm going to try to do a video today but I have a very bad cold so I don't know if I'll feel like it...I'll see how I feel later. My best to you my friend Love and friendship, Linda
LOL Sam is a mess! It looks good but I would use regular cabbage because I don’t like the other stuff. But a tip maybe if you cover the dish with foil for half the time then uncover for rest of it, it will make your chops juicy.
Hi Cecelia, The gravy would have been the perfect addition to keep those chops tender and moist. Thank you for your suggestion! TFW and commenting. God Bless, Linda
the recipe was the same just the assembly of the ingredients was different with the sauerkraut on top and the onions very thinly sliced on the bottom made its own gravy while baking good memory it was yummy
A German gentleman told me about pork and sauerkraut back in the early 70's. Put a pork roast and sauerkraut in a crockpot and cook the recommended time for the size of roast you got. OMG - I've made pork roast that way all these years and my DD actually does it with pork chops. You can add carrots and sliced potatoes to the crockpot if you like, but I prefer to cook them separately. Yum yum yum.
I would try this... I make one that has canned apple pie filling on the bottom..then you make a box of stove top stuffing & put that on the apples...then you pan fry your pork chops in butter,,just till browned on each side,,,but not cooked all the way thru... cover w/foil & bake at 350 about 45 min,, its really good also if you want to give it a try... this one was different,,, but I do like different things ..so Im gonna try this one...
Glenda watch out for the chops. They were over baked. An hour and 45 minutes is way too long for a good pork chop...let me know how yours turned out Linda
yeah...I would;nt bake them that long... I would bake the rest & put them in the last 20 min. or so..cause Id pre-cook them & brown them off some first...Well...Im off to bake bread now...thats my thing.. I have an awsome recipie for the best Engligh Muffin loaf that Ive ever tasted.. & its so easy to make its pitiful...lol
Hi Linda, thank you for being the tester of this recipe! I was your subbie who sent it to you from a website that you referenced. It was different from any preparation I had seen and it was something I thought I'd want to try. After all, pork+'kraut+apples are a great combination. Well, you just saved me from messing up the ingredients (and sorry it happened to you). But with some of the suggestions made by 13soap13, your comments that it needed more seasoning,was dry and covering with foil as suggested by Tina Brown, I do intend to attempt this dish. I think this is the first time I've heard Sam not enthusiastic about tasting something. Thanks again.
You're right! Sam was not enthusiastic about this recipe. I wonder if I browned the chops and just threw it all in a pot together without all the layering..cooked it on top of the stove, covered and low and slow...if it would have stayed more moist and tender....I may try it that way. Thank you for the recipe! Every new recipe is an experiment!!
Good idea but I would have covered the dish for a bit while cooking so their juices can miggle and get together for a better taste and the pork won’t dry up. A little broth on bottom would be good too, like a can of French onion soup. Thx for sharing.
Hi Linda and Sam!!! the finished meal looked wholesome and rustic. Luke something you'd see on the cover of Martha Stewart Living magazine...or at least a pic inside. I know I'd love the pork, apple, potato, and onion...I'm not sure about the saurkraut. my hubby can't eat saurkraut anyways. I love pork, and you used the ultimate chops. A good pork chop has to have the bone and some fat, in my opinion. The good chefs on tv always use bone in chops, just like they always use skin on chicken and usually the dark meat. I read somewhere, that the Tony's seasoning you used is really popular in the South. I'm going to have to find some on Amazon. Anyhow the chops looked great in the end, and I love your mother's turkey pan. it's obviously very precious to you. Now, I have to go to your Marie Antoinette gateau. I made it!!! I actually made it!
Julia, the Tony's I used on the chops really didn't fair well with the theme of this dish. I love that seasoning and it IS a bit spicy but too much for this particular endeavor. I would have been happy with just potatoes, onions, apples and the chops. I hardly ever eat sauerkraut and probably won't make this again. At least, not with the sauerkraut.Hurray for the cake!!! Marie will be proud of you! Linda
Hi again Julia, because of you and your dad's love of pecans, you must make the pecan pie recipe on my channel. Your dad will probably do a dance after he eats this. I'll tell you now, this is the BEST pecan pie you'll ever eat! Not too sweet and not bland. It's a perfect blend of ingredients. You can do this. Use a store bought crust if you don't want to make one but this pie is a MUST on your list of desserts. Let me know how you like it!! Linda
***** He does love pecan pie! You are correct that I don't want to attempt a crust. I see those tender flake sheets that you unroll....do you think that's the best store bought crust to get? the one already in the tin always crumbles as I take it out of the box! Pecan pie and freshly whipped cream....gosh, that's heaven on earth. My dad isn't long for this world. All his life, he ate low fat and low cholesterol foods, because he's a cardiologist. But now that he's pushing 90, and he's sick, he's eating foods he craves. Still in moderation, but he eats them. A real Southern Pecan Pie will make him so happy. One of the most rewarding tines of his career, was when we moved to North Carolina for 18 months. in '79 and '80. My dad did research and was a guest professor at the College of Medicine and Duke University. We all enjoyed travelling throughout the South, soaking up all that history, and enjoying Southern Cuisine. First time we had pecan pie. When my husband retires, we want to spend two months a year in the Southern US. We'll change it up each year. I'll keep you updated on all my baking adventures, each time I try one of your recipes. I'm really looking forward to it.
You're in Canada and I don't know what's available there but the Pillsbury Pie Crusts in a box are pretty good. Once you unroll them (read the directions on the box) roll it out to fit your pie plate...roll it a little bit even if it already fits the pie plate...do NOT use a deep dish pie plate or crust if you bought one already in a tin. This is not a deep dish pie. I'm excited for you!! Linda
just read this now. I do not like the already in the tin pie crusts. you are right that they are shallow. the outside trim is always broken in the box. they do sell the roll out kind here!
You both are good sports. You, because you are willing to experiment and your hubby, who was willing to try it. Personally, I have never heard of anything like this. I can say honestly that I don't know if I would be willing to try it.
Someone I know made this but in a crock pot for New Year's. But, she had nutmeg and cinnamon in it. I wasn't too crazy about it, but u can change it up. Pork chops usually are hard to keep moist.
I didn't care for this AT ALL....I'll never make it again (is that strong enough for you LOL) In my opinion the entire dish was dreadful! TFW God Bless, Linda
LOL Read u loud and clear, girl! I know, it was close enough to what I had. Oh, but we do use that spicy seasoning, u used. Good stuff but for me, a lil goes a long way.^^* Hope ur doing well, by the way. Good to see ur doing recipes.
I think it may be a German dish really, but it looks great. The only thing I would have done differently is maybe add some apple juice to the pan to keep it moist. It is always good to follow a recipe to the letter the first time. Thanks you for doing this for us. Now I can see the I would cover it for 1/2 hour or so , just ot keep it moister.
The apple juice would have been a tasty addition but the pork chops were much over done. I'd cover it if I were doing it again but I did follow the recipe exact. TFW and commenting!!!
Linda, I'm thinking the hour and 45 minutes would have dried out the pork chops? I'm also thinking this recipe would be very adaptable for a crock pot recipe. . . .Edit: I posted before I read all the other comments, seems like the other subscribers had the same ideas I had. Haha.
Hi Jane...you're right...too long for the chops....you're right, this would be a good crockpot meal. You're right, everyone else feels the same, including me!!!! TFW and commenting. Linda
Nuts would be good in this casserole! But the pork chops were so overdone. If I make this again, I won't add the chops until the rest of it has cooked an hour. TFW and commenting!!! Linda
Hey Patti, I just asked him when I got your message......he said no but maybe I can find a picture of him around here and sneak it in at the end of one of the videos....I must figure out how to do that first. You're right, he's a very funny person and I've never seen a temper either. Thanks for watching and commenting Patti Linda
Your husband tickled me good with his remarks. I’ve never cooked pork and sauerkraut either. I’m trying to decide if I should try this. I’m not sure my gang could handle this....😂. You made it look good though.
I don't think Sam really liked it.i don't think he wanted to hurt your feelings. I would have covered with foil for a moist pork chop. I know that's not what the recipe stated. Would you make this again????
Hi Tina, I would make it again but not the way the recipe stated. Sam said the chops were too dry. I want him to always tell the truth and I don't know why he tried to cover up that fact. An hour + 45 minutes is too long for a juicy, succulent pork chop. I used a sweet apple and if you make it but sure to use sweet apples. Thanks for watching and commenting! Linda
I didn't care for this recipe. The chops were way overdone and I was following the recipe to a T....this will not be made anytime in the future. TFW and commenting. God Bless, Linda
Hands That Cook I make a recipe like this often. I use a roasting pan and layer. I also add water to the pan. and bake at 350 for an hour. I am sorry you did not care for the recipe.
Hi Marie, I'm sure if you make this often, it isn't dried up and is flavorful. This was not the case for this particular recipe. It wasn't the ingredients that turned me off, it was taste and texture.
Marie, you weren't bothering me. I was just replying to your message to me. I'd like to make one that tastes good and the chops moist and flavorful. I'm sorry you took this the wrong way.
LOL! Yep, but hey u can ditch the saurkraut and whatever u don't like for another more tender meat and veggies with stock and have a better dish. Food is about having fun and sometimes u gotta experiment. I do that for adding more interest to our regular dishes.^^* But, don't let it discourage u, keep on cooking!
I am not German and this recipe was sent to me to try....I was so disappointed...the chops were like thin pieces of steel...horrible...but, that could be because I'm not German and didn't know how to cook it. TFW God Bless, Linda
Hi Again Linda!! My mom and I were watching this video together and we figured that it had to turn out pretty bad, but gave you lots of credit for at least trying it. We often make spareribs and sauerkraut together on top of the stove in a chili pot. Just put the ribs in with water to half cover them, then when they are getting done, put in a big jar of kraut, always get the stuff in the glass jar or the kraut in the bag is good too, avoid the canned stuff. We love Franks. Caraway seed in the kraut is Bavarian. I don't like it, but others do. Okay, we make mashed potatoes and put the kraut and the juice right over them, and the spareribs go along with that and it is HEAVEN....all those flavors together...and don't forget the butter on the potatoes either. The kraut cuts the grease in the ribs and butter, so go for it!! All my great grandparents ate like this and they made it to their late 80's and early 90's, so I am thinking its probably pretty healthy in the long run. We love watching you cook, keep up the good work. THANK YOU!
Linda...one other thing my mom just reminded me about.....if you have some apple juice on hand you can use that to cook the spareribs in instead of just water. I can't really tell the difference, but some people prefer it with apple juice. Also as the ribs are cooking you might have to add a little extra water, but not too much otherwise it dilutes the flavor.
Carla, thank you for the expert advise. Next time I'm trying it your way! As for the sauerkraut, I only buy the kind in a clear jar. I do like it!! Thanks again and God Bless, Linda
Hi Diane....yep....that's my opinion as well but I was following a recipe and thought THEY knew what they were doing. The chops were dry. Thanks for watching and commenting! Linda
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Seeing this dish with sauerkraut, onions and apples reminded me of the unusual way that my family eats Sauerkraut. We make Hungarian Cabbage Rolls. Seeing the Sauerkraut in this reminded me how good they are. You take the outer leaves of a big head of cabbage and remove them from the head of the cabbage. I then cut the big rib out of each leaf to make them easier to roll up. The meat mixture is 1 lb of ground beef, 1 lb of breakfast sausage and 1 cup of raw white rice. Mix this together. Place about 1/2 cup of the raw meat mixture into each cabbage leaf and roll up. We always use a couple tooth picks to secure the leaf around the meat. Place them seam side down in a large casserole dish. Top with 1 lb of Sauerkraut and 2 cans of undrained diced tomatoes. Add 2 cans of water. Cover with foil. Bake at 350 degrees for 1 hour. We always serve this dish with a skillet of cornbread. This is the dish that we ate every New Years Day when I was growing up. I am 59 so I have eaten this casserole a lot of years. We all loved when my grandmother served us this dish.
That sounds so good! Do you mind if I do a video on your recipe?? Did you add any onions or seasoning to the ground beef and sausage? Also, what size cans of diced tomatoes, 15 oz or 29 oz??
@@Handsthatcook you are welcome to video the recipe. I use home canned tomatoes which are quarts so the closest would be 2 15 oz cans. The only seasoning that the meat mixture gets is salt and pepper. The breakfast sausage gives the meat plenty of seasoning.
@@Handsthatcook Please do make this! I have subscribed today because of this comment. Cabbage rolls, sauerkraut - how yummy!
@@kabookie- Your wish is my command, LOL! I will be making this. TFW Welcome and God Bless!! Linda
@@Handsthatcook Awesome! Thanks!
Hello Linda, I made this but I browned my Porkchops first and then put chops on the sauerkraut and then with the onions and apples I put them on top of chops and then put potatoes on top of onions an apples, then I uses light olive oil and salt and pepper on top of potatoes and based about 1 hour and it was terrific. The potatoes were good and browned.
Hi Stacey, that sounds like the proper placement of ingredients and baking time. I must try this! Thanks for watching and commenting Linda
I make this in a crockpot. Its pretty good the pork chops come out tender plus I chunk the apples and potatoes.
Pork with sauerkraut, apples, potatoes is a popular combination. It is very German and especially with adding caraway seed. I do not like sauerkraut at all, or my husband either, but I might try with cabbage. I might try cabbage, potatoes, and onions with some liquid and the pork chops; but cover it for maybe an hour and then uncover and let it brown.
I like all the other suggestions from the comments, too.
I would definitely core the apples first. Apple seeds harmless when they are intact, but when they are chewed or digested they are poisonous. They release a compound that turns into cyanide. It would take a lot of apple seeds to get a lethal dose of cyanide, about 200, but I still think I will pass. Thanks for your videos, Linda, I really enjoy them, and I'm always looking for a new casserole recipes! God bless.
Hi Lori, Of all the recipes I've videoed...this was the worst. I'll never make this again...and Sam, who eats everything and anything, didn't like it either. Thanks for the info on apple seeds, although I never eat them, it's good to know. TFW God Bless, Linda
I love the way the Polish people in my old neighborhood did this dish! They would egg dip and fry, then do the onions in a separated pan! They put it together in a pot with sauerkraut, onions, apples, carrots, and a little water at the bottom, cover with aluminum foil and cook for about 1 hour at 325! They also spiced to their preference and taste, definitely used caraway seeds, a little honey and other spices!
Pork and kraut have been around for YEARS how did your hubby miss it!! Old german recipe, was served in my family for years and I am 62
The chops were too thin and dried out ...they were added in the wrong order (my best guess) TFW God Bless, Linda
A meat and potato man's review.....epic!!!
I want to make this 😋
I made pork spare ribbs, potatoes and ss. Cooked on slow cooker. i like it!
When I was a working mom, I used to layer sauerkraut/boneless pork ribs/sauerkraut in the crockpot and cook it all day. My family loved it, but I never thought to add apples or onions. Thanks for sharing this unique version!
Sea Brz your version sounds really good. I must try it sometime. Thanks for watching and commenting Linda
For the best sauerkraut try my mothers' trick...place sauerkraut in bowl and cover with cold water, then rinse sauerkraut well to remove most of the bitter briny taste. Then place sauerkraut in deep skillet with 1/2 cup melted butter and one medium to large sweet onion sliced thinly. Season with a little salt, black pepper and a generous sprinkling of paprika. Add 1/4 cup water to help make juice and saute on low to medium heat about 20 minutes to blend flavors. Then place your sauerkraut in bottom of casserole dish. This is a common and much beloved meal in southeastern PA Dutch Country served most often with creamy mashed potatoes and baked beans. Prepared this way it's yummy!
Thank you Margaret for this excellent recipe! TFW God Bless, Linda
When my mother-in-law (now gone) used to say "it's different" I knew that was her way of saying she didn't like it. But this sounds really good to me. Your dish, by the way, is purely classic German/American food.
Hi Patty...your mother in law was right...after that long cook time, the pork was way overdone and although I used sweet apples, there was no taste from them to enhance the dish. I wouldn't fix these again without making some changes. Thanks for watching and commenting!! Linda
This recipe sounds definitely German in origin. At least I think so! Pork and sauerkraut with mashed potatoes and pan fried apples on the side is one of my favorite meals. The only difference is I usually cook a pork loin with sauerkraut in my crock pot. This recipe looks really good!
My honest opinion of this recipe is: I wouldn't fix it this way again"..the flavors didn't meld well and the chops were way overdone but cooked differently, it could have been good. TFW and commenting!!
I've eaten pork chops and sauerkraut alot when I was a kid love it
I have a very similar recipe but you brown the porkchops first and you mix 1 cup of brown sugar in with the kraut and this makes Bavarian sweet kraut. It is a German recipe. As a matter of fact I have all the ingredients, I think I will fix it today. My recipe states to brown chops are. Each side. Then transfer to a baking dish and cook covered for 40 minutes or until core temperature is 145. Remove from oven and let sit covered for 20 minutes or until temp is 165. I always use a thermometer with pork and when I do the pork always comes out right.
Good advice Sandra...I didn't care for this at all and neither did Sam. TFW God Bless, Linda
Very German eastern European recipe. I want to try this!
Hi Cindy...we were disappointed in this because the pork chops were overdone so be sure to cover them well with the apples and sauerkraut. TFW God Bless, Linda
8 is two many as well. Very easy to loose something you think can't be lost. I lost 2 Iids to very big storage containers that I love and I lost 3 containers the little ones I bought with lids for premeasuring spices to go in recipe. I guess that stuff got up and walked out with you're broiler pan. Lol. Looks yummy.
Sam pulled that knife on you like.."Bring ot on woman or else"!! LOl
Hey Emily! I did NOT like this recipe and don't recommend it. You can give it a try if you like, lol!!! TFW God Bless, Linda
This is prolly the only thing I've seen you cook that I'm not gonna try. No offense to those that like this, but it's not for me. I cooked your meatloaf with the bacon grease & it was going OFF good!! It didn't last for 1 hour here! My bf's kid ate the whole thing but 2 slices. LMAO!! She was like, "That's good, that's good"!! I just watched your buttermilk cornbread recipe with the mayo.(Again)! That will be cooked at my house tomorrow. Dying to try the mayo cornbread!!
I've said this a time or two...I didn't like this meal at all....so I'm glad you aren't going to try it! Now that cornbread is awesome, you'll love it!!! God Bless, Linda
Oh yum! That looks really delicious alone a, what a great way of cooking pork chops with sauerkraut, potatoes and apple. Apple goes so well with pork.
Hi Ange, the pork was overdone after an hour and 45 minutes but the rest of the dish was good. I would not make this the same way if I make it again. Even Sam, who loves food, didn't care for the chops fixed this way...they were dry and there's nothing worse (in the world of food) that a dry, over cooked pork chop! Take care!!! Linda
Sauerkraut and pork a polish dish, with mash potatoes.
I'm originally from NY and have had pork chops and kraut before. Sam on the other hand was born and raised in the deep South so I understand why he'd never heard of the two together. TFW and commenting!
I shred the apple and potato on large holes of box grater and mix it with the sauerkraut. Add a bit of brown sugar. Brown seasoned, country-style pork chops and place on top of sauerkraut mixture. Bake.
Hi 13soap13, I was following a recipe but your version sure sounds good. Thanks for watching and commenting!!
Thanks for responding. You might enjoy my cooking blog, www.kitchenbounty.com. I think you (and Sam) would like the recipe for "funeral chicken."
Hello 13, I looked at your blog...great content! Your "funeral chicken" minus the bacon is very similar to my chicken and rice casserole. I absolutely love that casserole! I think it's a universal dish. Thanks for watching and commenting!! Linda
covered
I think it looks yummy. I'm gonna try it. I love new and different casseroles. I might not cook mine that long. Looked a little dry. What did you think Linda? Hugs
Hi Tammy...the pork chops were dry but the apples, potatoes and onions were fine. In my honest opinion, I wouldn't make this again. Read down to 13soap13 to see how they fix them. Now that I'd try. It sounded so good. Even with the spices I added and I followed the recipe to a T....too bland (except for the chops but they were dry) The brown sugar idea sounded good to me.
Wonderful Linda ❤️ I'm really surprised Sam has never been to Japan 😂😂 This looks a hearty dish. It's like winter here today, so this would be perfect ❤️ Love & best wishes
LOL!! Hi Allan, The chops needed much less cooking...very dry but the rest of it was ok....not to my taste. I would not fix this meal again ... as written. With some changes it could be good. The weekend is almost here....are u ready to go again?? LOL
+Hands That Cook LOL Linda 😜 My next holiday is at the end of September for 2 weeks and we are going back to Cornwall. I am off Sunday and I have my family coming over for the day, so I need to do lots of cooking 😄 I hope you are well my friend ❤️❤️
Have fun and enjoy your company. Today is my b'day! When you get my age different health issues pop up. I went to the dr. Monday and he told me different outcomes of tests he'd run. The problem is he's from India and I couldn't understand anything he said because of his thick accent. I told him I didn't understand and he said "don't worry about it I'll tell you again"........but, he didn't so....I guess I'm doing ok but don't know for certain LOL!!! I'm going to try to do a video today but I have a very bad cold so I don't know if I'll feel like it...I'll see how I feel later. My best to you my friend Love and friendship, Linda
+Hands That Cook Happy Birthday Linda. I wish I'd known. I hope your cold improves & I'm glad you 'think' you are doing ok ❤️
Thank you Allan!
Lol. "How do you lose a broiler pan". Looks really good.
LOL!! I've found it since then. Instead of storing it in the bottom stove drawer, I'd put it in a bottom cabinet. TFW God Bless, Linda
LOL Sam is a mess! It looks good but I would use regular cabbage because I don’t like the other stuff. But a tip maybe if you cover the dish with foil for half the time then uncover for rest of it, it will make your chops juicy.
Thank you!! God Bless Linda
I ate this growing up but it had gravy and that kept it from being dry the chops cooked in the gravy after all the stuff cooked down
Hi Cecelia, The gravy would have been the perfect addition to keep those chops tender and moist. Thank you for your suggestion! TFW and commenting. God Bless, Linda
the recipe was the same just the assembly of the ingredients was different with the sauerkraut on top and the onions very thinly sliced on the bottom made its own gravy while baking good memory it was yummy
A German gentleman told me about pork and sauerkraut back in the early 70's. Put a pork roast and sauerkraut in a crockpot and cook the recommended time for the size of roast you got. OMG - I've made pork roast that way all these years and my DD actually does it with pork chops. You can add carrots and sliced potatoes to the crockpot if you like, but I prefer to cook them separately. Yum yum yum.
Thank you for the recipe Live...I was honest...didn't like this at all and will never make it this way again. TFW God Bless, Linda
Hands That Cook hard to know what to do differently untill you have done it the first time. But looks wounderful.
I would try this... I make one that has canned apple pie filling on the bottom..then you make a box of stove top stuffing & put that on the apples...then you pan fry your pork chops in butter,,just till browned on each side,,,but not cooked all the way thru... cover w/foil & bake at 350 about 45 min,, its really good also if you want to give it a try... this one was different,,, but I do like different things ..so Im gonna try this one...
Glenda watch out for the chops. They were over baked. An hour and 45 minutes is way too long for a good pork chop...let me know how yours turned out Linda
yeah...I would;nt bake them that long... I would bake the rest & put them in the last 20 min. or so..cause Id pre-cook them & brown them off some first...Well...Im off to bake bread now...thats my thing.. I have an awsome recipie for the best Engligh Muffin loaf that Ive ever tasted.. & its so easy to make its pitiful...lol
That sounds really good. I would like to give it a try.
Lucinda Thanks for watching and I hope you enjoy it!! Linda
Hi Linda, thank you for being the tester of this recipe! I was your subbie who sent it to you from a website that you referenced. It was different from any preparation I had seen and it was something I thought I'd want to try. After all, pork+'kraut+apples are a great combination. Well, you just saved me from messing up the ingredients (and sorry it happened to you). But with some of the suggestions made by 13soap13, your comments that it needed more seasoning,was dry and covering with foil as suggested by Tina Brown, I do intend to attempt this dish. I think this is the first time I've heard Sam not enthusiastic about tasting something. Thanks again.
You're right! Sam was not enthusiastic about this recipe. I wonder if I browned the chops and just threw it all in a pot together without all the layering..cooked it on top of the stove, covered and low and slow...if it would have stayed more moist and tender....I may try it that way. Thank you for the recipe! Every new recipe is an experiment!!
Good idea but I would have covered the dish for a bit while cooking so their juices can miggle and get together for a better taste and the pork won’t dry up. A little broth on bottom would be good too, like a can of French onion soup. Thx for sharing.
Hi Ivonne, I was following a recipe and followed it to the T, but I can't agree with you more!!! TFW God Bless, Linda
Hi Linda and Sam!!! the finished meal looked wholesome and rustic. Luke something you'd see on the cover of Martha Stewart Living magazine...or at least a pic inside. I know I'd love the pork, apple, potato, and onion...I'm not sure about the saurkraut. my hubby can't eat saurkraut anyways. I love pork, and you used the ultimate chops. A good pork chop has to have the bone and some fat, in my opinion. The good chefs on tv always use bone in chops, just like they always use skin on chicken and usually the dark meat. I read somewhere, that the Tony's seasoning you used is really popular in the South. I'm going to have to find some on Amazon. Anyhow the chops looked great in the end, and I love your mother's turkey pan. it's obviously very precious to you. Now, I have to go to your Marie Antoinette gateau. I made it!!! I actually made it!
Julia, the Tony's I used on the chops really didn't fair well with the theme of this dish. I love that seasoning and it IS a bit spicy but too much for this particular endeavor. I would have been happy with just potatoes, onions, apples and the chops. I hardly ever eat sauerkraut and probably won't make this again. At least, not with the sauerkraut.Hurray for the cake!!! Marie will be proud of you! Linda
Hi again Julia, because of you and your dad's love of pecans, you must make the pecan pie recipe on my channel. Your dad will probably do a dance after he eats this. I'll tell you now, this is the BEST pecan pie you'll ever eat! Not too sweet and not bland. It's a perfect blend of ingredients. You can do this. Use a store bought crust if you don't want to make one but this pie is a MUST on your list of desserts. Let me know how you like it!! Linda
***** He does love pecan pie! You are correct that I don't want to attempt a crust. I see those tender flake sheets that you unroll....do you think that's the best store bought crust to get? the one already in the tin always crumbles as I take it out of the box! Pecan pie and freshly whipped cream....gosh, that's heaven on earth. My dad isn't long for this world. All his life, he ate low fat and low cholesterol foods, because he's a cardiologist. But now that he's pushing 90, and he's sick, he's eating foods he craves. Still in moderation, but he eats them. A real Southern Pecan Pie will make him so happy. One of the most rewarding tines of his career, was when we moved to North Carolina for 18 months. in '79 and '80. My dad did research and was a guest professor at the College of Medicine and Duke University. We all enjoyed travelling throughout the South, soaking up all that history, and enjoying Southern Cuisine. First time we had pecan pie. When my husband retires, we want to spend two months a year in the Southern US. We'll change it up each year. I'll keep you updated on all my baking adventures, each time I try one of your recipes. I'm really looking forward to it.
You're in Canada and I don't know what's available there but the Pillsbury Pie Crusts in a box are pretty good. Once you unroll them (read the directions on the box) roll it out to fit your pie plate...roll it a little bit even if it already fits the pie plate...do NOT use a deep dish pie plate or crust if you bought one already in a tin. This is not a deep dish pie. I'm excited for you!! Linda
just read this now. I do not like the already in the tin pie crusts. you are right that they are shallow. the outside trim is always broken in the box. they do sell the roll out kind here!
Oh and putting the chops under all the stuff, too might help keep them moist.
That wouldn't matter to me...it was just not good, LOL
You both are good sports. You, because you are willing to experiment and your hubby, who was willing to try it. Personally, I have never heard of anything like this. I can say honestly that I don't know if I would be willing to try it.
this is different I will have to give this a try...
Someone I know made this but in a crock pot for New Year's. But, she had nutmeg and cinnamon in it. I wasn't too crazy about it, but u can change it up. Pork chops usually are hard to keep moist.
I didn't care for this AT ALL....I'll never make it again (is that strong enough for you LOL) In my opinion the entire dish was dreadful! TFW God Bless, Linda
LOL Read u loud and clear, girl! I know, it was close enough to what I had. Oh, but we do use that spicy seasoning, u used. Good stuff but for me, a lil goes a long way.^^* Hope ur doing well, by the way. Good to see ur doing recipes.
I think it may be a German dish really, but it looks great. The only thing I would have done differently is maybe add some apple juice to the pan to keep it moist. It is always good to follow a recipe to the letter the first time. Thanks you for doing this for us. Now I can see the I would cover it for 1/2 hour or so , just ot keep it moister.
The apple juice would have been a tasty addition but the pork chops were much over done. I'd cover it if I were doing it again but I did follow the recipe exact. TFW and commenting!!!
this is a good recipe without the seeds
well I think I love your other recipes a lot ☕😀
Thanks Patricia and thanks for watching and commenting!!
Linda, I'm thinking the hour and 45 minutes would have dried out the pork chops? I'm also thinking this recipe would be very adaptable for a crock pot recipe. . . .Edit: I posted before I read all the other comments, seems like the other subscribers had the same ideas I had. Haha.
Hi Jane...you're right...too long for the chops....you're right, this would be a good crockpot meal. You're right, everyone else feels the same, including me!!!! TFW and commenting. Linda
Add some chopped walnuts, and call Mother's Johnny Appleseed's Pork Chop Casserole !
Nuts would be good in this casserole! But the pork chops were so overdone. If I make this again, I won't add the chops until the rest of it has cooked an hour. TFW and commenting!!! Linda
Can you show us a pic of Sammy? He is so funny, would love for him to say hi< please?? Food looks yummy
Hey Patti, I just asked him when I got your message......he said no but maybe I can find a picture of him around here and sneak it in at the end of one of the videos....I must figure out how to do that first. You're right, he's a very funny person and I've never seen a temper either. Thanks for watching and commenting Patti Linda
At least sam is very honest.
tell him all the Ladies want to see him :)
I've told him that but the answer is still "no", but I'll try to find a picture
Can you use pork steaks for the recipe?
I've never used pork steaks but I don't see why you couldn't sub one for the other. TFW God bless
@@Handsthatcook thank you for sharing the delicious recipe.i made it it came out Delicious 😋
Your husband tickled me good with his remarks. I’ve never cooked pork and sauerkraut either. I’m trying to decide if I should try this. I’m not sure my gang could handle this....😂. You made it look good though.
I love cooking sauerkraut with pork chops but I kn I would not like it like that.
shouldnt eat apple seeds they contain a small amount of cianide
I don't think Sam really liked it.i don't think he wanted to hurt your feelings. I would have covered with foil for a moist pork chop. I know that's not what the recipe stated. Would you make this again????
Hi Tina, I would make it again but not the way the recipe stated. Sam said the chops were too dry. I want him to always tell the truth and I don't know why he tried to cover up that fact. An hour + 45 minutes is too long for a juicy, succulent pork chop. I used a sweet apple and if you make it but sure to use sweet apples. Thanks for watching and commenting! Linda
Try adding Brown sugar on top of the Kraut .
I didn't care for this recipe. The chops were way overdone and I was following the recipe to a T....this will not be made anytime in the future. TFW and commenting. God Bless, Linda
Hands That Cook I make a recipe like this often. I use a roasting pan and layer. I also add water to the pan. and bake at 350 for an hour. I am sorry you did not care for the recipe.
Hi Marie, I'm sure if you make this often, it isn't dried up and is flavorful. This was not the case for this particular recipe. It wasn't the ingredients that turned me off, it was taste and texture.
***** Sorry to bother you.
Marie, you weren't bothering me. I was just replying to your message to me. I'd like to make one that tastes good and the chops moist and flavorful. I'm sorry you took this the wrong way.
If, u add chicken broth that might help the chops get more moist.^^*
Save your money on the chicken stock, lol! Can you tell how much I disliked it? God Bless, Linda
LOL! Yep, but hey u can ditch the saurkraut and whatever u don't like for another more tender meat and veggies with stock and have a better dish. Food is about having fun and sometimes u gotta experiment. I do that for adding more interest to our regular dishes.^^* But, don't let it discourage u, keep on cooking!
Cajun and german all in one bite lol
Use thicker chops and this will be much better. They were too thin and overcooked. TFW and commenting. God Bless, Linda
Ty Linda keep up with the good work!!
Thank you Becca, I'll sure try! TFW and commenting God Bless, Linda
LOL...I guess you are not German, we are brought up on kraut and pork.
I am not German and this recipe was sent to me to try....I was so disappointed...the chops were like thin pieces of steel...horrible...but, that could be because I'm not German and didn't know how to cook it. TFW God Bless, Linda
Hi Again Linda!! My mom and I were watching this video together and we figured that it had to turn out pretty bad, but gave you lots of credit for at least trying it. We often make spareribs and sauerkraut together on top of the stove in a chili pot. Just put the ribs in with water to half cover them, then when they are getting done, put in a big jar of kraut, always get the stuff in the glass jar or the kraut in the bag is good too, avoid the canned stuff. We love Franks. Caraway seed in the kraut is Bavarian. I don't like it, but others do.
Okay, we make mashed potatoes and put the kraut and the juice right over them, and the spareribs go along with that and it is HEAVEN....all those flavors together...and don't forget the butter on the potatoes either. The kraut cuts the grease in the ribs and butter, so go for it!! All my great grandparents ate like this and they made it to their late 80's and early 90's, so I am thinking its probably pretty healthy in the long run.
We love watching you cook, keep up the good work. THANK YOU!
Linda...one other thing my mom just reminded me about.....if you have some apple juice on hand you can use that to cook the spareribs in instead of just water. I can't really tell the difference, but some people prefer it with apple juice. Also as the ribs are cooking you might have to add a little extra water, but not too much otherwise it dilutes the flavor.
Carla, thank you for the expert advise. Next time I'm trying it your way! As for the sauerkraut, I only buy the kind in a clear jar. I do like it!! Thanks again and God Bless, Linda
Linda why are you so slow.... I mean to see the entirety of three of your videos that's an all-day session
ty about the pic
GF! Please move that bloody meat tray!
Way too long to cook those porkchops
Hi Diane....yep....that's my opinion as well but I was following a recipe and thought THEY knew what they were doing. The chops were dry. Thanks for watching and commenting! Linda