Pork chops and sauerkraut is an effortless one-pot meal featuring juicy pork braised in a sweet and tangy mixture of sauerkraut, onion, and apples.
This classic German-inspired recipe can be prepared in 30 minutes or less, perfect for busy weeknights! Serve these tender pork chops with a side of homemade spaetzle, egg noodles, or boiled red potatoes to make this a complete meal.
Ingredients & Substitutions
- Pork chops - ½" pork loin chops are perfect, but thick-cut bone-in pork chops can be substituted.
- Cooking oil - Olive oil is a great choice.
- Sweet onion - A yellow onion also works well.
- Garlic clove
- Sauerkraut
- Brown sugar
- Granny Smith apple
- Caraway seeds
How to make it
To make this pork chops and sauerkraut recipe, first season your chops with salt and black pepper on each side. Then set a large skillet over medium high heat on the stovetop and heat cooking oil until its shimmering, then add the chops. Sear until well-browned on each side.
Remove the seared pork chops and set aside. Then add onions to the skillet and saute until they turn golden brown. Add the minced garlic and cook for an additional minute.
Next, add the jar of sauerkraut, with liquid, to the skillet, along with the brown sugar, apple, and caraway seeds. Mix everything together well, then return the pork chops to the skillet in a single layer. Loosely cover with a lid and let the pork braise for 15 minutes, or until cooked through, then serve.
Storing and Reheating Leftovers
Leftover pork chops and sauerkraut should be refrigerated for up to one week in an airtight container. The leftover meal can be gently reheated in a skillet on medium-low heat until the pork has warmed through.
Pork Chops and Sauerkraut
Equipment
- 12-inch skillet
Ingredients
- 4-6 pork chops ½" thick
- salt and black pepper
- 2 tablespoons cooking oil
- 1 sweet onion chopped
- 1 garlic clove minced
- 16 ounces sauerkraut with juice
- 1 tablespoon brown sugar
- 1 granny smith apple peeled and chopped
- 1 teaspoon caraway seeds
Instructions
- Season pork chops with salt and black pepper on both sides.
- Heat a 12" skillet over medium-high heat and add cooking oil. Then place 4-6 pork chops in the skillet, depending on size, and sear until well browned on both sides. Then remove the pork and set aside.
- Reduce the stovetop to medium heat, add more oil if needed, along with the chopped onion. Saute onions until tender and beginning to brown, then add the minced garlic and cook for an additional minute.
- Add the sauerkraut, with its liquid, along with brown sugar, chopped apple, and caraway seeds. Stir well to combine. Then place the pork chops on top of the sauerkraut mixture. Loosely cover the skillet and bring to a simmer. Cook for 15 minutes, or until the pork chops have cooked through.
- Once the pork has fully cooked, remove from the heat and serve immediately.
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