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Pork Chops with Sauerkraut Recipe

German · Main course · 50 min total

A hearty and comforting one-pan dish featuring juicy pork chops braised with tangy sauerkraut, apples, and caraway seeds. Perfect for a cozy weeknight dinner.

Ingredients

• 4 bone-in pork chops, about 1 inch thick
• 1 tablespoon vegetable oil
• 1 medium onion, thinly sliced
• 1 apple, peeled, cored, and thinly sliced
• 1 (16-ounce) jar sauerkraut, drained and rinsed
• 1/2 cup chicken broth
• 1 teaspoon caraway seeds
• Salt and freshly ground black pepper to taste

Instructions

1. Season pork chops generously with salt and pepper.
2. Heat oil in a large skillet over medium-high heat. Add pork chops and sear until golden brown, about 3-4 minutes per side. Transfer to a plate.
3. Reduce heat to medium. Add onion and apple to the skillet; cook, stirring occasionally, until softened, about 5 minutes.
4. Add sauerkraut, chicken broth, and caraway seeds. Stir to combine, scraping up any browned bits from the bottom of the pan.
5. Nestle the pork chops into the sauerkraut mixture. Bring to a simmer, then cover and cook over low heat until pork is cooked through and tender, about 25-30 minutes.
6. Taste and adjust seasoning with salt and pepper. Serve hot.

Tips

• For extra flavor, use bone-in pork chops; they stay juicier during braising.
• Serve with mashed potatoes or crusty bread to soak up the juices.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

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