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Braised pork chops with sauerkraut Recipe

German · Main course · 90 min total

Tender pork chops slowly braised with tangy sauerkraut and aromatic spices, a hearty and comforting dish perfect for cold weather.

Ingredients

• 4 bone-in pork chops (about 1 inch thick)
• 1 tablespoon vegetable oil
• 1 large onion, thinly sliced
• 2 cloves garlic, minced
• 1 teaspoon caraway seeds
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1 bay leaf
• 1 cup chicken broth
• 1/2 cup dry white wine or apple juice
• 1 pound sauerkraut, drained and rinsed
• 1 tablespoon brown sugar

Instructions

1. Season pork chops with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Brown chops in batches, about 3 minutes per side. Remove and set aside.
2. Reduce heat to medium. Add onion and cook until softened, about 5 minutes. Add garlic and caraway seeds; cook 1 minute.
3. Stir in broth, wine, bay leaf, and brown sugar. Bring to a simmer, scraping up any browned bits.
4. Add sauerkraut and nestle pork chops into the mixture. Cover and simmer over low heat for 1 hour, or until pork is tender.
5. Remove bay leaf. Adjust seasoning with salt and pepper. Serve hot.

Tips

• Rinsing sauerkraut reduces its saltiness; adjust salt accordingly.
• Can be made ahead and reheated; flavors improve overnight.
• Serve with mashed potatoes or crusty bread.

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