This hearty one-pot supper brings German tradition to your table with minimal effort. Tender pork chops simmer with tangy sauerkraut, creating a meal that’s both comforting and authentic.
The secret lies in slow cooking, allowing flavors to meld into a rich, satisfying dish. Perfect for a cozy dinner, this recipe delivers rustic charm with every bite.
Ingredients for Recipe Pork Chops Sauerkraut
Hearty pork chops and tangy sauerkraut come together in this one-pot German-style supper with minimal effort.
| Ingredient | Amount | Notes |
|---|---|---|
| Bone-In Pork Chops 🥩 | 4 whole | 1-inch thick, center-cut |
| Sauerkraut 🥬 | 2 lb | Rinsed and drained |
| Onion 🧅 | 1 whole | Medium, thinly sliced |
| Apple 🍏 | 1 whole | Granny Smith, peeled and diced |
| Chicken Broth 🥣 | 1 ½ cups | Low-sodium preferred |
| Brown Sugar 🧈 | 2 tbsp | Light or dark |
| Caraway Seeds 🌿 | 1 tsp | Whole or ground |
| Bay Leaf 🍃 | 2 whole | Dried |
| Juniper Berries 🫐 | 6 whole | Lightly crushed |
| Black Peppercorns 🌶️ | 10 whole | Lightly crushed |
| Olive Oil 🫒 | 2 tbsp | For searing pork chops |
| Dijon Mustard 🟡 | 1 tbsp | For serving |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
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The pork chops are the foundation here. Bone-in, center-cut stays juicy during the long simmer. Look for cuts about 1-inch thick—any thinner and they’ll dry out. Most butchers at Whole Foods or Publix will cut them to order. Sauerkraut quality varies wildly; Libby’s or Silver Floss brands are reliable for good texture and tang without being overly sour.
No caraway seeds? Fennel seeds at half the amount work in a pinch. Out of juniper berries? Skip them entirely—1/4 tsp ground allspice adds a similar depth. The apple brings sweetness to balance the sauerkraut’s tang; a tart apple like Granny Smith works best, but any variety on hand is fine. Chicken broth can be swapped for vegetable broth if needed.
This tastes even better the next day as flavors meld. Leftovers keep 4-5 days refrigerated in a sealed container. Freezes beautifully for up to 3 months. Reheat gently on the stove with a splash of water to restore moisture.
Why You’ll Love This Recipe
- One Pan Wonder: I love that this comes together in a single skillet—pork chops, sauerkraut, and apples all simmering in chicken broth.
- Tangy Meets Sweet: The sauerkraut’s bold tang balanced with the apples’ natural sweetness makes every bite ridiculously good.
- Weeknight Lifesaver: Honestly, it’s my go-to for busy evenings when I need something hearty and hands-off.
- Budget Stretcher: Bone-in pork chops are affordable, and sauerkraut goes a long way—this feeds my family without breaking the bank.
Step-by-Step Instructions for German-Style Pork Chops with Sauerkraut
This one-pot method combines the pork chops and sauerkraut in a single vessel for maximum flavor infusion.
Step 1: Sear the Bone-In Pork Chops
Heat the 2 tbsp olive oil in a large Dutch oven or heavy pot over medium-high heat. Pat the 4 whole bone-in pork chops dry with paper towels to ensure a good sear.
Season both sides generously with salt and pepper. Sear the pork chops for 3-4 minutes per side until they develop a rich, golden brown crust. Remove the chops and set aside—they’ll finish cooking later in the sauerkraut.
Step 2: Sauté Onion, Apple, and Spices
In the same pot, add the thinly sliced onion and cook for 3 minutes until softened. Add the peeled and diced apple, 2 tbsp brown sugar, 1 tsp caraway seeds, 2 whole bay leaf, 6 whole juniper berries, and 10 whole black peppercorns.
Cook for another 2 minutes, stirring frequently, until the apple begins to soften and the spices become fragrant. This builds the aromatic base that infuses the sauerkraut with depth.
Step 3: Simmer Sauerkraut with Broth and Pork Chops
Add the 2 lb sauerkraut (rinsed and drained) and 1.5 cups chicken broth to the pot. Stir to combine, then nestle the seared pork chops into the sauerkraut mixture, spooning some over the top.
Bring to a simmer, then reduce heat to medium-low. Cover and cook for 45-50 minutes, turning the pork chops halfway through, until the pork reaches an internal temperature of 145°F and the sauerkraut is tender.
Step 4: Rest and Garnish
Remove the pork chops and let them rest for 5 minutes to retain juices. Discard the bay leaves from the sauerkraut. Stir in the 0.25 cup fresh parsley for a bright finish.
Serve the pork chops hot, topped with the sauerkraut mixture. Offer the 1 tbsp Dijon mustard on the side for an extra tangy kick that complements the dish perfectly.
Pro Tips For Making Recipe Pork Chops Sauerkraut
- Sear Chops First: Brown the bone-in pork chops well in a hot pan before adding sauerkraut—this builds a deep flavor base that simmers into the dish. I learned this the hard way when my first few batches tasted flat.
- Rinse the Kraut: Drain and rinse the sauerkraut under cold water to remove excess brine, unless you love it extra tangy. My grandmother swore by this, and she was right: it keeps the dish from being overwhelmingly sour.
- Skip the Dry Kraut: Resist the urge to squeeze all the liquid out of the sauerkraut—those juices keep everything moist as it cooks. After burning a batch by letting it dry out, I finally figured out the balance.
- Add Apple Late: Stir in the diced apple during the last 15 minutes of cooking so it softens but doesn’t turn to mush. Sounds weird, but it works: the apple stays bright and adds a touch of sweetness to cut the acidity.
Regional Styles of This recipe pork chops sauerkraut
German Classic
The traditional approach comes from Bavaria, where bone-in pork chops are braised with sauerkraut in a cast-iron Dutch oven. I use 1 tsp caraway seeds for that authentic German flavor. The sauerkraut is typically rinsed to reduce acidity, then simmered with 1.5 cups chicken broth for tenderness. 💛
Pennsylvania Dutch
In Pennsylvania, this dish often includes 1 diced Granny Smith apple for sweetness to balance the tang. The pork chops are sometimes breaded and pan-fried first, then served over sauerkraut. I love how the apple adds a subtle crunch and freshness to the hearty meal.
Alsatian Style
In France’s Alsace region, white wine replaces chicken broth—use 1 cup dry Riesling for best results. The sauerkraut is often layered with potatoes and smoked sausages. I’ve found that 2 tbsp brown sugar helps mellow the wine’s acidity beautifully.
Polish Variation
Polish versions frequently add 6 crushed juniper berries and 10 black peppercorns for a more robust spice profile. The pork chops are typically thicker, about 1.5 inches, and braised longer. I prefer this style when I want a more pronounced, aromatic experience.
Hungarian Twist
Hungarian cooks often include 1 tbsp sweet paprika and 1 chopped onion for depth. The sauerkraut is sometimes mixed with shredded cabbage for texture. This version pairs wonderfully with a dollop of sour cream on the side. 🔥
Nutrition Facts
Frequently Asked Questions
Should I rinse the sauerkraut before cooking?
Yes, always rinse and drain sauerkraut first. This removes excess salt and mellows the tangy flavor. A quick rinse under cold water works perfectly.
Can I use boneless pork chops instead?
Boneless works but may dry out faster. Reduce cooking time to 30-35 minutes and check internal temperature at 145°F. Bone-in stays juicier during the long simmer.
What if my sauerkraut is too sour?
Balance the acidity with 1 extra tbsp brown sugar or a diced sweet apple. Stir in during the last 15 minutes of cooking.
Trained in classic French technique but raised on slow-cooked ribs and spicy rubs, she blends culinary skill with smoke and soul.
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