pork chops apples

Baked pork chops and sauerkraut in apple cider paired with apples and sauerkraut make for a delicious meal! Perfect over mashed cauliflower or mashed potatoes.

Baked Pork Chops and Sauerkraut

Tablespoon avocado oil or olive oil

pork chops, trim fat

pepper

garlic powder

onion,

apple, cored, peeled, and chopped (granny smith or Gala are awesome)

apple cider juice (or store-bought apple cider Note 2)

Tablespoons brown sugar (keto, use coconut palm sugar)

Preheat oven to 350 degrees.

Season both sides of pork chops with black pepper and garlic powder.

In an oven-safe skillet, over medium heat, add the avocado oil. Brown the pork chops on both sides, about 4 minutes per side. Set aside.

To the skillet, add and combine sliced onion, chopped apple, brown sugar, apple juice, and drained sauerkraut.

Add the brown pork chops and combine so that the pork chops are covered with the sauerkraut and juices.

Cover the skillet with lid or foil and bake at least 45-60 minutes. Pork chops should be tender and no longer pink. Pork temperature should be 165 degrees.&nbsp; Serve immediately or cool and refrigerate and reheat when ready to eat.&nbsp;

Slow-cooker instructions, after browning the pork chops in the skillet, add all ingredients to the slow-cooker. Slow cook low- 6-8 hours or high for 4 hours. Serve with your favorite sides.

Slow Cooker Pork Chops and Sauerkraut

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Pork Chops and Sauerkraut

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Baked Pork Chops and Sauerkraut

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