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.
