sauerkraut and pork chop recipe

Written ByJenny Smyth Posted on
sauerkraut and pork chop recipe
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The Best sauerkraut and pork chop recipe

I’ve been making this sauerkraut and pork chop recipe for years, and it’s always a hit with my family. The combination of tangy sauerkraut, tender pork chops, and a hint of caraway seeds is a flavor sensation that never gets old.

I like to think that this dish has its roots in European cuisine, where fermented vegetables like sauerkraut were a staple food. The key to making this recipe is to use high-quality ingredients, especially the pork chops, which should be nice and thick so they stay juicy during cooking.

One of the best things about this recipe is that it’s incredibly easy to make – just brown the pork chops, add some onions and sauerkraut to the pan, and let it simmer until everything is heated through. My kids love this recipe because it’s comforting and familiar, and I love it because it’s a great way to get them to eat more vegetables.

In fact, I often serve this dish at family gatherings because it’s easy to make in large quantities and everyone loves it. Plus, the leftovers are always a hit for lunch or dinner the next day.

As an added bonus, this recipe is also super healthy – the sauerkraut is packed with probiotics, which can help support digestive health, and the pork chops are a good source of protein. I like to serve this dish with some crusty bread or over mashed potatoes for a hearty meal that’ll stick to your ribs.

One of my favorite things about this recipe is that you can customize it to your taste by adding different spices or herbs – I like to add a pinch of caraway seeds for an extra boost of flavor. Whether you’re serving this dish at home or taking it to a potluck, I guarantee that everyone will love it.

Sauerkraut and Pork Chops

Sauerkraut and Pork Chops

4.5 from 1087 votes

This hearty dish combines tender pork chops with tangy sauerkraut, creating a comforting meal perfect for cold evenings. The pork chops are seared until golden, then braised with sauerkraut and aromatic spices for deep flavor.

Prep Time15 mins
Cook Time40 mins
Resting Time0 mins
Total Time55 mins
Servings: 4Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Pork Chops

4 bone-in pork chops, about 1 inch thick
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons vegetable oil

For the Sauerkraut

1 tablespoon butter
1 medium onion, thinly sliced
2 cloves garlic, minced
1 pound sauerkraut, drained and rinsed
1 cup chicken broth
1/2 cup dry white wine or apple juice
1 teaspoon caraway seeds
1 bay leaf
1 tablespoon brown sugar

👨‍🍳Directions

1Pat the pork chops dry with paper towels and season both sides evenly with salt and pepper.
2Heat the vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3Place the pork chops in the skillet and sear without moving for 4 minutes until the bottom is deep golden brown.
4Flip the chops and cook for another 3 minutes, then transfer them to a plate and set aside.
5Reduce the heat to medium and add the butter to the skillet.
6Once melted, add the sliced onion and cook, stirring occasionally, for 5 minutes until softened and lightly browned.
7Add the minced garlic and cook for 30 seconds until fragrant.
8Stir in the drained sauerkraut, chicken broth, white wine or apple juice, caraway seeds, bay leaf, and brown sugar, scraping up any browned bits from the pan bottom.
9Nestle the seared pork chops into the sauerkraut mixture, including any accumulated juices from the plate.
10Bring the liquid to a gentle simmer, then cover the skillet with a lid and reduce the heat to low.
11Simmer for 20 to 25 minutes until the pork chops are cooked through and tender, reaching an internal temperature of 145°F when checked with a meat thermometer.
12Remove the bay leaf before serving.

🔧Equipment

Large skillet with lid
Tongs
Cutting board
Chef’s knife
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 22g💛Saturated Fat: 7g❤️Cholesterol: 90mg🧂Sodium: 980mg🌾Total Carbs: 14g🥦Dietary Fiber: 4g🍬Sugars: 7g🥩Protein: 35g

📝Notes

For a milder sauerkraut flavor, rinse the sauerkraut under cold water before using. You can substitute apple juice for the white wine to keep the dish alcohol-free. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Watch Video Of How Sauerkraut and Pork Chops Works

This sauerkraut and pork chop recipe is perfect for any occasion – whether you’re serving it at home or taking it to a potluck.

One of my favorite things about this recipe is that you can customize it to your taste by adding different spices or herbs.

To store leftovers, simply refrigerate them in an airtight container for up to 3 days – just reheat them when you’re ready for another delicious meal.

❓ Frequently Asked Questions About Sauerkraut and Pork Chops

Q: Can I use fresh cabbage instead of sauerkraut?

No, you should use sauerkraut for this recipe because it has been fermented and has a tangy flavor that pairs perfectly with the pork chops.

Q: What type of meat should I use for this recipe?

For best results, use thick-cut pork chops – they’ll stay juicy during cooking.

Q: Can I make this recipe in advance?

You can make the sauerkraut mixture ahead of time and store it in the fridge for up to 3 days.

Q: How do I know if my pork chops are cooked through?

Cook the pork chops until they reach an internal temperature of 145°F (63°C) – they should be opaque and firm to the touch.

Q: Can I add other spices or herbs to customize this recipe?

Yes, feel free to experiment with different spices or herbs – just be sure not to overpower the delicate flavor of the pork chops.

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