Bayerische Schweinekotletts (Bavarian Pork Chops) is a traditional German recipe (originating in Bavaria) for a classic dish of pork chops that are part fried then cooked in the oven on a bed of spiced sauerkraut. The full recipe is presented here and I hope you enjoy this classic German version of: Bavarian Pork Chops (Bayerische Schweinekotletts).
In the base of a large flame-proof casserole, combine the sauerkraut, vinegar, water, sugar, cinnamon, nutmeg, salt, pepper, caraway and apple. Bring to a simmer and allow to cook gently for about 10 minutes. In the meantime, melt the butter in a frying pan, add the pork and cook for about 4 minutes on each side, until well browned.
Remove the pork from the pan and set on top of the sauerkraut mixture. Brush each chop with Worcestershire sauce then cover the entire casserole with a tight-fitting lid (add a little more water if it looks too dry).
Transfer to an oven pre-heated to 180°C and cook for about 25 minutes, or until the pork is completely cooked through. Serve hot with mashed potatoes.
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