A personal favorite of mine. This came to me in Fulda, Germany in 1980 from the Officer’s Wives Club for the 11th ACR. Serve over mashed potatoes.
Ingredients
- 5 boneless pork chops, cut into cubes
- 2 tablespoons all-purpose flour
- 1/2 pound bacon, diced
- 1 large onion, diced
- 3 tablespoons paprika
- 1 (12 fluid ounce) can or bottle beer
- 1 (14.5 ounce) can sauerkraut, drained
Directions
- Preheat oven to 350 degrees F (175 degrees C).
- Toss pork and flour together in a bowl to coat.
- Place bacon in a large skillet and cook over medium-high heat until enough fat renders to coat the bottom of the pan; add pork and onion. Cook and stir the mixture until completely browned, about 10 minutes. Drain about half the grease from the skillet and return to heat.
- Season mixture with paprika; stir. Pour beer over the pork mixture, bring to a simmer, and cook 5 minutes.
- Spread sauerkraut into the bottom of a casserole dish. Pour pork mixture over the sauerkraut. Cover dish with aluminum foil.
- Bake in preheated oven for 45 minutes.