German Style Kraut with Pork Chops

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Description

This traditional German-inspired dish combines tender, pan-seared pork chops with tangy, savory sauerkraut infused with onions, apples, and caraway seeds. Slow-cooked together, the flavors meld beautifully—creating a comforting, hearty meal that’s slightly sweet, sour, and deeply savory. Perfect for a cozy dinner and pairs wonderfully with mashed potatoes, boiled potatoes, or rye bread.

Ingredients For German Style Kraut with Pork Chops

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

  • 2 tbsp vegetable oil or bacon drippings

  • 1 large onion, thinly sliced

  • 2 apples, peeled, cored, and sliced (Granny Smith preferred)

  • 3 cups sauerkraut (with juice, rinsed lightly if too salty)

  • 1 cup chicken or beef broth

  • 1 tsp caraway seeds (optional, but traditional)

  • 1 tbsp brown sugar (balances the tanginess)

  • ½ tsp paprika (optional, adds warmth)

  • 2 bay leaves

  • Salt & black pepper, to taste

  • Fresh parsley, chopped (for garnish)

Instructions

  1. Season Pork Chops – Pat dry and season both sides of pork chops with salt, pepper, and paprika.

  2. Sear Pork Chops – Heat oil in a large skillet or Dutch oven. Brown pork chops 3–4 minutes per side until golden. Remove and set aside.

  3. Cook Onions & Apples – In the same pan, sauté onions until soft. Add apple slices and cook until slightly caramelized.

  4. Layer Sauerkraut Mix – Stir in sauerkraut, caraway seeds, brown sugar, and bay leaves. Pour in broth and bring to a simmer.

  5. Combine & Simmer – Nestle pork chops into the sauerkraut mixture. Cover and simmer on low heat for 45–60 minutes, or until pork is tender.

  6. Serve – Garnish with fresh parsley. Serve hot with mashed potatoes, boiled potatoes, spaetzle, or rye bread.

Notes

  • If you prefer a less sour kraut, rinse it briefly before cooking.

  • Adding a splash of white wine instead of broth makes it more authentic.

  • Use smoked pork chops (Kassler chops) for a deeper German flavor.

Tips

  • For richer flavor, cook the dish in a cast iron Dutch oven.

  • Make ahead: Flavors get even better the next day after resting in the fridge.

  • Serve with a side of German mustard for dipping.

Servings

  • Makes 4 servings

Nutritional Info (per serving, approx.)

  • Calories: 420

  • Protein: 32g

  • Fat: 24g

  • Carbohydrates: 18g

  • Fiber: 4g

  • Sugar: 9g

  • Sodium: 980mg

 Health Benefits

  • High Protein – Pork chops provide lean protein for muscle health.

  • Probiotic Rich – Sauerkraut supports gut health with natural probiotics.

  • Fiber & Vitamin C – Apples and kraut add digestion-supporting fiber and immune-boosting vitamin C.

  • Balanced Meal – A mix of protein, healthy carbs, and fermented vegetables.

Q&A

Q: Can I use boneless pork chops?
A: Yes, but bone-in chops stay juicier and more flavorful.

Q: What if I don’t like sauerkraut?
A: Try mixing half sauerkraut and half shredded cabbage for a milder taste.

Q: Can this be made in a slow cooker?
A: Absolutely! Brown pork chops first, then cook everything in the slow cooker on low for 6–7 hours.

Q: What should I serve with this?
A: Mashed potatoes, boiled potatoes, spaetzle, or rustic bread are classic sides.

Q: How do I store leftovers?
A: Refrigerate in an airtight container for up to 3 days. Reheat gently to preserve flavor.

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