These babies are a winner. Up until recently I would only eat pork chops if they were coated in Shake n’ Bake, but you could also Shake n’ Bake my hand and I would most likely eat it. It wasn’t until I began getting more creative with my pork chop recipes that I actually started appreciating them. Pork is super versatile, which makes them pretty full proof. I can’t wait to experiment with them more often and share the recipes with all of you!
Another great thing about these pork chops? They’re a reasonably healthy option for your weeknight dinner. Stick with the whole wheat bread crumbs, rather than regular or Shake n’ Bake (I’ve also made homemade Ezekiel bread crumbs that came out amazing – I’ll share soon!) The Apple Kraut does have 1 tablespoon of both butter and brown sugar in it, but this recipe also yields 4 large pork chops. So if you portion control, that should only be a 1/4 tablespoon of butter & brown sugar per person. Lastly, fermented foods are great for your gut. They’re full of probiotics that help your digestive system, as well as enzymes that make it easier to break down and absorb nutrients.
I apologize for the lack of photos, but if you head over to my Instagram I made I step-by-step highlights video 🙂
What You’ll Need:
*printable recipe here
- 4 boneless pork chops
Bread Crumb Mixture:
- 1 cup of whole wheat bread crumbs
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- salt and ground black pepper
- 1 tablespoon finely chopped parsley
- 1/2 cup hot & sweet mustard (I use Black Bear)
- 1 tablespoon honey
- 1 egg
- salt, pepper, & garlic powder, a dash of each
- 1 yellow onion, chopped
- 1 apple, chopped
- 16 oz. sauerkraut
- 1 tablespoon butter
- 1 tablespoon brown sugar
- salt, pepper, garlic powder, & smoked paprika, about 2 teaspoons of each
- 1/2 cup white wine
Begin by preheating your oven to 350º and lining a baking sheet with non-stick aluminum foil (easy clean-up can I get an hallelujah!?)
Place your pork chops one at a time between two piece of parchment paper. Pound until each chop is about 1″ thick.
In a shallow dish, add 1 cup of whole wheat bread crumbs, seasonings & parsley.
In a separate shallow dish, add 1/2 hot & sweet mustard, honey, egg, and seasonings. Whisk together until combined.
One at a time, completely coat each pork chop in the mustard, followed by the bread crumbs. Once coated evenly, transfer to your baking sheet.
Bake pork chops for 30 minutes, or until internal temperature reaches 165º.
While your pork chops are in the oven, prepare your Apple Kraut. Add 1 tablespoon of butter to a nonstick frying pan. once melted, add your chopped onions and cook on medium-low heat until translucent. Add your sauerkraut, apples, brown sugar, and seasonings. Cook on medium heat for about 10 minutes or until it begins to simmer. Slowly pour in your white wine. Continue to let simmer until the wine completely reduces (about 7 minutes).
Plate your pork chops and cover with a “healthy spoonful” of Apple Kraut. Serve with additional hot & sweet mustard on the side.