Pork chops with sauerkraut and apples – salty, sweet and sour all in one bite, it’s perfect to celebrate fall.
I can’t think of many other combinations that taste better than pork, sauerkraut, and apples. Especially the sauerkraut. Maybe it’s my German background or just that I love the taste of it, but there is always a jar of homemade sauerkraut in my fridge ready to add to sandwiches, salads or to eat all by itself. My absolute favorite way to enjoy sauerkraut is in this dish.
Pork chops with sauerkraut and apples are super easy to make, and it cooks all in one pan. That’s a win all the way around. This dish cooks slowly and as a result, the apples almost turn into applesauce after they have cooked and they add a touch of sweetness to the tart sauerkraut.
Pork Chops with Sauerkraut and Apples
Bake a few potatoes along with the pork chops and steam some broccoli just before they are ready so that you can enjoy an easy hands-off dinner. Here’s how you do it. . .
- 1 tablespoon olive oil
- 1 pound boneless pork chops
- 2 small to medium apples sliced
- 2½ cups sauerkraut
- sea salt and cracked pepper
- pre-heat oven to 325
- sprinkle sea salt and cracked pepper over chops
- place oil in a skillet and heat over medium to high heat
- add the chops to the heated pan and cook for three minutes until they become brown, flip and cook chops for three to five minutes more.
- add the sauerkraut and apples
- cover and place in oven - bake for 90 minutes
- German Pancake Soup (Flädlesuppe) by Caroline’s Cooking
- German Potato Pancakes by The Crumby Cupcake
- Homemade Pretzels with Kids by Hardly A Goddess
- Kräuterbutter (German Herb Butter) by Tara’s Multicultural Table
- Latke and Sauerbraten Poutine by Monica’s Table
- Obatzda – Bavarian Cheese Spread by Sunday Supper Movement
- Warsteiner Fondue by A Day in the Life on the Farm
- Apple Tart by That Skinny Chick Can Bake
- Kaiserschmarrn Recipe by Plated Cravings
- Nana’s Gluten Free German Chocolate Cake by Gluten Free Crumbley
- Rote Grütze (Fruit Pudding) by Cindy’s Recipes and Writings
Main Dish (Hauptgericht)
- Bavarian Sausage & Cabbage Soup by Food Done Light
- Beef Goulash Recipe by Positively Stacey
- Beer Mac and Cheese by Moore or Less Cooking
- Berlin Potato Soup by My Imperfect Kitchen
- Bierocks by Mindy’s Cooking Obsession
- Bratwurst Sheet Pan Dinner by A Mind Full Mom
- Burgers with Bacon-Sauerkraut Jam by Palatable Pastime
- How to Make Traditional German Sauerbraten by Cosmopolitan Cornbread
- Oktoberfest Beer Brats by Wholistic Woman
- Oktoberfest Chicken Chili by Fantastical Sharing of Recipes
- Oktoberfest Fondue 3 Ways by Momma’s Meals
- Pork chops with Sauerkraut and Apples by Brunch-n-Bites
- Roasted Apple & Beer Chili For Oktoberfest by Sue’s Nutrition Buzz
- Sausage, Pepper, and Onion Kebobs w/ a Boiled Cider Drizzle by The Freshman Cook
- Schwenkbraten (Grilled German Pork Chops) by Curious Cuisiniere
Side Dish (Beigabe)
- Fried Potatoes German Style by My Life as a Cookbook
- German Potato Salad by Tramplingrose
- Ginger Beer Sauerkraut by Cricket’s Confections
- Herbed Spaetzle by The Hungry Goddess
- Krautsalat (German Coleslaw) by Culinary Adventures with Camilla
- Oktoberfest Potatoes by Hezzi-D’s Books and Cooks
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
Pizza with shaved Brussels sprouts and bacon – a white pizza that’s topped with fresh ricotta cheese, roasted Brussels sprouts, bacon and mozzarella cheese.
October is National Pizza Month, but as far as I’m concerned, it can be pizza month every month. Pizza is one of the few foods that I just can’t say no to. That’s why I like to make my own when the pizza craving hits so I can make it healthier and not feel so bad. We love all kinds of pizza toppings in our house, so when it’s pizza night I make a few different versions, and this pizza with Brussels sprouts and bacon is one of our favorites in the fall.
Now that the dinner crowd in my house is smaller, I’ve found that making pizza in a cast iron skillet is a great way to make a few pizzas with different toppings. The pizzas are smaller, so we are not tempted to overindulge. And I love how the crust comes out in the cast iron skillet; it’s a little bit crispy on the bottom, yet chewy on the inside. Just the way we like it! Another one of our favorites for pizza night is this Buffalo Chicken Flatbread Pizza .
This pizza is so good. The Brussels sprouts are tossed with a splash of balsamic vinegar and oil before they are added to the pizza. I partially cook the crust before adding the cheese and toppings so that it stays nice and crispy.
Pizza with Shaved Brussels Sprouts and Bacon
You are going to love this pizza, it’s savory, slightly sweet, salty, and creamy. Here’s how you make it. . .
- ½ pound Brussels sprouts sliced thin - food processor or sharp knife works best for this
- 1 tablespoon olive oil divided
- 1 teaspoon balsamic vinegar
- your favorite pizza crust
- ¼ cup ricotta cheese
- ⅛ to ¼ cup shredded mozzarella cheese
- 1 to 2 cloves garlic sliced thin
- 2 to 3 slices of cooked bacon crumbled
- pre-heat Oven to 425
- roll out dough and place in a 9-inch skillet, and bake for 8 minutes
- mix 1½ teaspoons of olive oil with the Brussels sprouts and place them onto a parchment-lined baking sheet in a single layer and bake for 8 to 10 minutes - If you have enough room in the oven you can add them while the crust is cooking
- mix together 1 teaspoon of balsamic vinegar and 1½ teaspoons oil
- remove the Brussels sprouts from the oven and and add the oil and vinegar mixture and toss so that sprouts are covered with mixture and set aside
- spread ¼ cup ricotta over partially cooked crust
- top with garlic slices, then Brussels sprouts, bacon and mozzarella cheese
- return to oven and bake until crust begins to brown and cheese melts - approximately 8 minutes
Here are a few more pizza recipes to help you to celebrate National Pizza Month. . .
- Buffalo Chicken Naan Bread Pizza by The Freshman Cook
- Italian Beef Pizza by Cooking With Carlee
- Margherita Pizza by Making Miracles
- Mediterranean Flatbread Pizza by Everyday Eileen
- Pizza with shaved brussels sprouts and bacon by Simple and Savory
- Shrimp Prosciutto and Mushroom Pizza by A Day in the Life on the Farm
- Spinach, Pancetta and Fontina Pizza by The Redhead Baker
- Stovetop Skillet Pizzas by Culinary Adventures with Camilla
- White Pizza Mini Tarts by Take Two Tapas
- World Series Tortilla Pizza by Amy’s Cooking Adventures
Baked Pasta with Kale and Sausage: A casserole of deliciousness that’s made with pasta, sausage, kale, and sun-dried tomatoes in a creamy white sauce. It’s healthy comfort food at its best.
This Tuesday, October 17th is National Pasta Day, and I’m sharing one of my favorite comfort pasta recipes to celebrate. I think it’s safe to say that everyone loves pasta, it’s so versatile, you can put just about anything on it or eat it plain and it tastes good. The only requirement in our house is lots of garlic with any kind of sauce. Sometimes I cook up some pasta and drizzle olive oil with garlic and a little bit of parmesan cheese with a salad for a quick and easy dinner. I like this recipe for baked pasta and kale because it can be made ahead of time and popped in the oven for a quick 30 minutes. And the best part? It’s dinner in one bowl veggies and all.
Even though this is a pasta dish, when it comes to vegetables, I always say more is better. I packed this baked pasta with nutrient dense kale, sun-dried tomatoes and a little bit of sausage. Kale is so hearty, it really holds up well in this dish, and it’s loaded with antioxidants, vitamins, and minerals.
Baked Pasta with Kale and Sausage
Did I mention that this tastes better the longer it sits? Make a double batch and freeze one for later. If kale isn’t for you, you can easily substitute with spinach. For a complete healthy meal serve this with an Arugula Salad
- 1 - 4-ounce organic turkey sausage link with casing removed
- ½ tablespoon olive oil
- 2 cloves chopped garlic
- ¼ cup diced onion
- 1½ cups cooked whole wheat or gluten-free shell pasta
- 2 cups packed shredded kale
- ½ cup chopped sun-dried tomatoes
- 1 tablespoon whole wheat flour or arrowroot for gluten-free
- 1 tablespoon organic butter or olive oil
- ¾ cup organic milk
- ½ cup grated Parmesan cheese or combination of ¼ cup Parmesan and ¼ cup mozzarella
- ⅛ teaspoon nutmeg
- pre-heat oven to 350
- cook the sausage in a skillet over medium heat
- once cooked drain excess fat if any and remove from pan-place in an ovenproof casserole along with the cooked pasta, shredded kale, and sun-dried tomatoes
- add olive oil and brown the garlic and onion
- stir in the flour and butter or olive oil until it forms a paste
- turn heat to low and gradually stir in the milk constantly stirring until the milk thickens
- add the cheese and stir until all is melted
- pour the sauce over pasta mixture and mix well
- sprinkle with a little bit of cheese if desired cover and bake at 350 for 30 minutes
Variations. . .
- Make this recipe gluten free by using quinoa pasta or brown rice pasta
- Make this recipe vegetarian by leaving out the meat – and substituting sauteed mushrooms for a meaty texture
This week #SundaySupper is celebrating National Pasta Day with our favorite comfort pasta recipes, be sure to check out all of the tasty comforting recipes below. . .
Must Make Meaty Comfort Food Pasta Recipes
- American Goulash in 15 Minutes by My World Simplified
- Bacon Onion Spaetzle by Caroline’s Cooking
- Baked Pasta with Kale and Sausage by Simple and Savory
- Chicken Glorioso Pasta Bake by Sunday Supper Movement
- Creamy Italian Sausage Tortellini Skillet by Soulfully Made
- Gluten Free Chicken Spaghetti Bake by Cricket’s Confections
- Homemade Hamburger Helper by A Mind “Full” Mom
- Homemade Spaghetti Noodles with Stuffed Meatballs by The Freshman Cook
- One Pot Chicken Parmesan by Pies and Plots
- Pot Roast Stroganoff by Fantastical Sharing of Recipes
- Ravioli with Prosciutto & Arugula by Gourmet Everyday
- Sausage Macaroni and Cheese by A Kitchen Hoor’s Adventures
Must Make Veggie Comfort Food Pasta Recipes
- Baked Pumpkin Gnocchi with Sage and Blue Cheese by Sprinkles and Sprouts
- Butternut Squash Pasta Bake by Cooking Chat
- Light Fettuccine Alfredo by That Skinny Chick Can Bake
- Sour Cream and Chive Noodles by Palatable Pastime
- Spinach Stuffed Shells by Hardly A Goddess
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.