About
The original Oktoberfest began as a Bavarian royal wedding in which the citizens of Munich were invited to festivities on a nearby field. It was such a popular and beloved event, they basically decided to just keep hosting the festival every year; right up to the present day! In honor of those merry times, Oktoberfest Dinner brings some truly wonder German flavors to your table! Golden, succulent pork chops atop a mound of sour sauerkraut (a welcome contrast to the rich pork) with chopped crisp apples and hearty potatoes mixed in! What a festival of flavor! Oktoberfest Dinner is certainly worth celebrating any time of the year!
Ingredients
- 1 1/2-2 pounds pork chops, boneless, about 1/2-inch-thick
- salt, to taste
- pepper, to taste
- 2 tablespoons olive oil
- 18 ounces sauerkraut, undrained
- 1 onion, diced
- 4-6 medium russet potatoes, peeled and diced
- 1 apple, peeled and diced
- 1 teaspoon caraway seeds
- fresh herbs, optional, such as parsley, to taste, chopped, for garnish
Directions
Step 1 -Preheat the oven to 350 degrees F.
Step 2 -Pat the pork chops dry with a paper towel.
Step 3 -Season the chops lightly with the salt and the pepper.
Step 4 -Heat a large Dutch oven on the stovetop over medium-high heat.
Step 5 -Add the oil to the hot Dutch oven and heat until shimmering, about 1 minute.
Step 6 -Add the pork chops and cook until browned on both sides, about 3 minutes per side.
Step 7 -Transfer the chops to a plate.
Step 8 -Add the sauerkraut to the Dutch oven and cook, while scraping the bottom of the pot to release the browned bits.
Step 9 -Add the onions, the potatoes, and the apples to the sauerkraut.
Step 10 -Lay the pork chops on top of the sauerkraut mixture.
Step 11 -Sprinkle the caraway seeds over the chops.
Step 12 -Cover the Dutch oven and bake for 1 hour.
Step 13 -Allow the Dutch oven to cool slightly.
Step 14 -Serve garnished with the fresh herbs.
