German Pork Chops and Sauerkraut

Tender pork chops simmered to perfection in tangy sauerkraut make this traditional German dish a timeless comfort food favorite. With its rich, savory flavors and rustic charm, German Pork Chops and Sauerkraut brings the warmth of old-world cooking straight to your table. Ideal for chilly evenings or a cozy family dinner, this one-pan classic fills your kitchen with mouthwatering aromas and delivers a satisfying, soul-soothing meal with every bite.

Origin German Pork Chops and Sauerkraut

This classic recipe is inspired by German and Eastern European traditions of braising pork with fermented cabbage, a pairing that dates back centuries as a way to preserve vegetables and tenderize meat.

What I Love About This Recipe

It’s simple, budget-friendly, and gets better the longer it cooks. The pork becomes melt-in-your-mouth tender, and the sauerkraut mellows into a savory-sour backdrop that’s perfect over mashed potatoes.

Also Read : Maritime Donair Sauce

German Pork Chops and Sauerkraut

Recipe by RecipeWikkiCourse: Main CourseCuisine: German, EuropeanDifficulty: Medium

Servings

8

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

363

kcal

A hearty and traditional German dish, these pork chops are slow-cooked with tangy sauerkraut, onions, and spices, resulting in tender meat infused with bold, savory flavor. Perfect for a comforting cold-weather meal.

Ingredients

• 4 bone-in pork chops (¾–1 inch thick)

• 1 tablespoon vegetable oil

• Salt and black pepper, to taste

• 1 large onion, thinly sliced

• 1 apple, peeled and sliced

• 2 cups sauerkraut, drained (but not rinsed)

• ½ cup chicken broth or water

• 1 teaspoon caraway seeds (optional)

Directions

• Pat pork chops dry and season generously with salt and black pepper.
• In a large skillet or Dutch oven, heat oil over medium-high heat. Sear pork chops until browned on both sides, about 3–4 minutes per side. Transfer to a plate.
• In the same pan, add sliced onion and cook until softened, about 5 minutes.
• Layer apple slices over onions.
• Spread sauerkraut evenly over the apple and onion mixture. Sprinkle caraway seeds on top, if using.
• Nestle pork chops back into the pan, pressing them gently into the sauerkraut.
• Pour broth around (not over) the chops.
• Cover and reduce heat to low. Simmer gently until pork is tender and cooked through, 45–60 minutes.
• Serve hot with mashed potatoes, rye bread, or boiled potatoes.

Notes

• For even more flavor, use smoked pork chops.
• If you prefer milder sauerkraut, rinse it lightly before cooking.
• Leftovers reheat beautifully the next day