Flavorful German Pork Chops And Sauerkraut - cooking recipe

Ingredients

2 cups bread crumbs
2 eggs, beaten
1 tablespoon vegetable shortening (such as Crisco(R)), or as needed
4 bone-in pork chops
1 (32 ounce) package sauerkraut, undrained
1/2 onion, chopped
1 teaspoon caraway seeds

Preparation

Preheat oven to 275 degrees F (135 degrees C).
Place bread crumbs into a shallow dish; pour eggs into a separate shallow dish. Heat vegetable shortening in a skillet over medium-high heat. Dip pork chops into egg, then into bread crumbs, coating both sides. Fry chops in the hot shortening until crumbs are golden brown, about 5 minutes per side. Transfer pork chops to a baking dish, leaving melted shortening in skillet.
Cook and stir sauerkraut with juice, onion, and caraway seeds in the same skillet over medium-low heat until heated through, about 5 minutes. Spread sauerkraut over pork chops and pour pan liquid over the top. Cover baking dish tightly with aluminum foil.
Bake in the preheated oven until chops are tender, 1 1/2 hour.