Servings: 2

2 pork chops 2 pork chops
¼ cup salt ¼ cup salt
2 cups water 2 cups water
Coating: subheading: Coating:
½ cup flour ½ cup flour
1 teaspoon seasoned salt 1 teaspoon seasoned salt
½ teaspoon pepper ½ teaspoon pepper
½ teaspoon garlic powder ½ teaspoon garlic powder
1 tablespoon oil 1 tablespoon oil
Kraut Mixture: subheading: Kraut Mixture:
1-2 apples, peeled and coarsely chopped (optional) 1 to 2 apples, peeled and coarsely chopped (optional)
1 (14-ounce) can sauerkraut, drained (Bavarian style if available) 1 (14-ounce) can sauerkraut, drained (Bavarian style if available)
1 tbsp brown sugar 1 tbsp brown sugar
¼ teaspoon dry mustard ¼ teaspoon dry mustard
1 teaspoon caraway seeds 1 teaspoon caraway seeds
1 teaspoon smoked paprika 1 teaspoon smoked paprika
¼ teaspoon pepper ¼ teaspoon pepper
¼ cup water ¼ cup water

Brine pork chops in salt water for at least 2 hours, but no more than 4 hours.
Mix flour, seasoned salt, pepper and paprika together on a plate. Dredge the pork chops in the flour mixture, pressing chops into mixture to coat well.
IP Version: subheading: IP Version:
Set IP to Saute, Normal. When hot, add oil. When oil is hot, add pork chops and brown about 2 to 3 minutes on each side.
Turn pot off. Remove chops and set aside. CAREFULLY drain oil from pot (wipe any oil off of edge of pot)
While chops are browning, partially drain sauerkraut and put in mixing bowl. Add remaining ingredients and mix to combine.
Pour sauerkraut mixture into bottom of IP liner pot. Stack chops on top (if fixing just 2 chops they may fit side by side).
Lid pot. Close vent and set pot to Manual 20 minutes. When done allow 10 minute NPR then QR any remaining pressure.
Keep warm until serving time.
Oven version: subheading: Oven version:
Preheat the oven to 325° F.
Rub salt, pepper and flour into pork chops, brown well, then remove from pan.
Add the chopped apples to the saucepan and briefly cook.
Mix the drained sauerkraut with apples and remaining ingredients. Place about ⅔ of the sauerkraut into bottom of an oven proof baking dish. Place the pork chops on the sauerkraut then top with remaining kraut.
Cover and bake for about 45 minutes. Remove cover and continue baking for 15 minutes.

Modified. Original of this recipe found at: www.quick-german-recipes.com/baked-pork-chop-recipe.html  Modified. Original of this recipe found at: www.quick-german-recipes.com/baked-pork-chop-recipe.html