Classic Pork Chops and Sauerkraut: An Easy, Flavorful One-Skillet Meal
Few dishes offer the comforting embrace and rich, harmonious flavors quite like tender pork chops and tangy sauerkraut. This Pork Chops and Sauerkraut (German Pork Chops) recipe is not only incredibly easy to prepare but also delivers a depth of flavor that makes it a perennial family favorite. The magic happens right on your stovetop, as everything slowly simmers in a single large skillet or Dutch oven, minimizing cleanup and maximizing taste.
If your family appreciates hearty, classic comfort foods such as Homemade Meatloaf or a creamy Chicken Spaghetti with Rotel, then this delightful recipe is sure to earn a permanent spot in your meal rotation. It’s a timeless dish that brings warmth and satisfaction to any table.
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⭐ Why You’ll Love This Pork Chops and Sauerkraut Recipe
This recipe is a true testament to the power of slow simmering, allowing flavors to meld and deepen into something truly exceptional. Here are several compelling reasons why Pork Chops and Sauerkraut will become a beloved staple in your home:
Effortless One-Pan Cooking for Minimal Cleanup
One of the biggest advantages of this dish is its simplicity. All the key ingredients – pork chops, sauerkraut, and apples – cook together in a single large skillet or Dutch oven on your stovetop. This means less time spent scrubbing pots and pans and more time enjoying your delicious meal. It’s truly a fuss-free cooking experience, much like preparing a hearty homemade Beef Stew with Guinness, where all the magic happens in one vessel.
Unbeatable Flavor Development
The beauty of this recipe lies in how the flavors evolve during the simmering process. As the pork chops cook, they release their savory juices, which then mingle with the vibrant tang of the sauerkraut and the delicate sweetness of the apples. This creates a rich, complex sauce that infuses every bite. The longer it simmers, the more these elements intertwine, resulting in a dish that truly “gets better and better.”
Tender, Juicy Pork Every Time
By browning the pork chops first and then letting them gently simmer in the flavorful liquid, you guarantee fork-tender, incredibly moist results. The moisture from the sauerkraut, beer, and especially the sliced apples, prevents the pork from drying out, ensuring each chop is succulent and juicy.
A Perfect Balance of Sweet and Tangy
The natural sweetness of the pork and the apples perfectly complements the sharp, tangy profile of the sauerkraut. This classic combination is enhanced by a touch of brown sugar and subtle spices, creating a harmonious balance that is both comforting and exciting to the palate. It’s a taste profile that evokes traditional German cuisine, satisfying deeply.
Comfort Food at Its Finest
This is the quintessential comfort food – warm, hearty, and deeply satisfying. It’s the kind of meal that brings a cozy feeling to chilly evenings and a sense of tradition to family dinners. Simple ingredients come together to create a profoundly gratifying experience.
🥘 Essential Ingredients for German Pork Chops
The success of this dish lies in a few key ingredients that work together to create its signature flavor profile. Here’s a closer look at what you’ll need and why they’re important:
Bone-in Pork Chops
While various cuts of pork can be used, bone-in pork chops are highly recommended for this recipe. The bone not only adds a significant depth of flavor to the overall dish but also helps to keep the pork chop incredibly moist and tender as it cooks slowly. Aim for chops about an inch thick; these hold up well during the longer simmering time. For thinner or boneless cuts, you’ll want to adjust your cooking time to prevent them from drying out (see FAQs below for more details).
Sauerkraut
Sauerkraut is undeniably the star and a must-have for this recipe. Its distinct tangy flavor and unique texture are what define this classic German-inspired dish. You can find sauerkraut readily available in cans or jars, typically located in the canned vegetable aisle of most grocery stores. Feel free to use your preferred brand or variety. When preparing, remember to drain it well to control the liquid content and intensity of the tang in your finished dish.
Granny Smith Apples
Adding Granny Smith apples is a game-changer in this recipe. Their tartness provides a beautiful counterpoint to the richness of the pork and the tang of the sauerkraut. As they cook and soften, they release a subtle sweetness and moisture that enhances the sauce and tenderizes the pork. While Granny Smiths are hands-down the best choice for their ideal balance of tartness and ability to hold shape, other firm baking apples like Gala, Fuji, Braeburn, or Honeycrisp will also work wonderfully. If you happen to buy a few extra, be sure to make this Easy Fresh Apple Cake for a delightful dessert!
Beer for Flavor and Tenderness
Don’t be shy about adding beer to this dish! It’s a secret weapon that adds incredible depth and complexity to the sauce. The effervescence from the beer also subtly helps to tenderize the pork chops, resulting in a more succulent texture. Even if you’re not a fan of drinking beer (I’m not either!), rest assured that the alcohol cooks off during simmering, leaving behind only an enhanced, rich flavor profile. The finished dish tastes nothing like a glass of beer, but rather a more savory and aromatic meal.
Other Flavor Enhancers
- Butter: Essential for browning the pork chops and sautéing the sauerkraut, providing a rich base.
- Sour Cream: Stirred into the sauerkraut, it adds a lovely creaminess and helps to mellow out the tang, creating a beautifully balanced sauce.
- Brown Sugar: A sprinkle over the apples brings out their natural sweetness and helps to caramelize them slightly, adding another layer of flavor.
- Cinnamon and Paprika: Just a light dusting of these spices over the apples and pork adds an aromatic warmth and a hint of smoky sweetness that sets this dish apart.
- Salt and Pepper: To season the pork and balance all the flavors.
For a full list of ingredients with precise measurements, please scroll down to the detailed recipe card below.
🥩 Step-by-Step: How to Achieve Perfect Pork Chops and Sauerkraut
The secret to achieving perfectly fork-tender pork chops in this recipe lies in two key elements: plenty of time and plenty of moisture. Follow these steps for a truly delicious meal:
Step 1: Brown the Pork Chops for Rich Flavor
Begin by melting the butter in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Once the butter is sizzling, carefully add the bone-in pork chops to the pan. Brown them thoroughly on both sides, about 3-4 minutes per side, until they develop a beautiful golden-brown crust. This crucial step, known as the Maillard reaction, creates a deep, savory flavor that forms the foundation of the dish. Once browned, remove the pork chops from the pan, place them on a plate, and cover them loosely with foil to keep them warm and retain their juices.
Step 2: Build the Flavorful Sauerkraut Mixture
Using the same pan, which now contains the flavorful pork drippings, add the drained sauerkraut. Stir-fry it for a few minutes over medium heat, allowing it to soak up all the delicious browned bits from the pan. This step significantly enhances the kraut’s flavor. Next, pour in the beer and stir well, scraping up any remaining bits from the bottom of the pan. Finally, stir in the sour cream until fully combined. Continue to stir gently over medium heat for a few minutes, allowing the sauce to warm through and the flavors to begin to meld.
Step 3: Nest the Pork Chops Back into the Pan
Carefully return the browned pork chops to the skillet, nestling them into the sauerkraut mixture. Spoon some of the tangy sauerkraut sauce generously on top of each pork chop. Season everything lightly with salt and freshly ground black pepper to taste, ensuring every layer is well-seasoned.
Step 4: Add the Apples and Spices
Thinly slice your Granny Smith apples (or your chosen tart variety) and artfully arrange several slices on top of each pork chop. The apples are crucial for both moisture and a delicate sweetness. Evenly sprinkle the packed brown sugar over the apple slices on each chop. Finish with a very light dusting of paprika and cinnamon. These spices add a beautiful aromatic warmth without overpowering the classic flavors.
Step 5: Simmer to Fork-Tender Perfection
Reduce the heat to medium-low, ensuring a gentle simmer rather than a rapid boil. Cover the pan tightly with a lid and let the pork chops simmer undisturbed for 45-50 minutes. The goal is for the apples to become wonderfully soft and translucent, and for the pork chops to be incredibly fork-tender, easily pulling apart with gentle pressure. This slow, moist cooking process is what makes the pork so succulent.
Pro Tip: While we often associate apples with sweet dishes, their inclusion in this savory recipe is key. The moisture they release while simmering significantly contributes to tenderizing the pork and keeping it juicy. Furthermore, they impart a subtle, natural sweetness that beautifully balances the sauerkraut’s tang, elevating the entire dish. The kraut itself also provides essential moisture, along with its distinctive tartness and texture, ensuring a deeply satisfying meal.
💭 Common Questions About This Pork Chops and Sauerkraut Recipe
Even though I personally don’t drink beer, I’ve found it offers an unmatched depth of flavor in Pork Chops and Sauerkraut (German Pork Chops). The beer flavor itself is very subtle once cooked, contributing more to the savory undertones than a distinct beer taste. However, if you prefer not to cook with beer, you can easily substitute it ounce-for-ounce with chicken broth, beef broth, or even mushroom broth for an umami kick. White grape juice or ginger ale can also work, adding a touch of sweetness to balance the sauerkraut’s tang.
While bone-in pork chops are recommended for their flavor and moisture retention, you absolutely can use other cuts of pork. Boneless pork chops or even thin slices of pork tenderloin are also delicious in this recipe. Just be mindful of the cooking time; thinner cuts will cook much faster, so monitor them closely to prevent them from drying out. You’ll likely need to reduce the simmering time by 15-20 minutes for boneless or thinner chops. Always cook until the internal temperature reaches 145°F (63°C) for safe consumption, followed by a brief rest.
A cooking or baking variety of apples will work best as they soften nicely during simmering without turning to mush and offer a wonderful flavor after cooking. Granny Smith apples are hands-down the top choice for this recipe due to their ideal tartness and firm texture that holds up well. However, Fuji, Honeycrisp, Braeburn, or Gala apples are also excellent alternatives, providing a delicious balance of sweetness and acidity that complements the dish perfectly.
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm them on the stovetop over medium-low heat until heated through, adding a splash of broth or water if the sauce has thickened too much. You can also microwave individual portions.
Yes, this recipe can be adapted for a slow cooker or oven. For a slow cooker, brown the pork chops first (Step 1), then combine all ingredients in the slow cooker and cook on low for 4-6 hours or on high for 2-3 hours, until pork is tender. For oven baking, brown the chops and sauté the sauerkraut as directed, then assemble everything in an oven-safe Dutch oven, cover, and bake at 325°F (160°C) for 1.5-2 hours, or until the pork is fork-tender.
🍽 Suggested Sides to Serve with Pork Chops and Sauerkraut
This classic, cozy comfort food is incredibly versatile, pairing wonderfully with a variety of side dishes. Here are some of my top recommendations to complete your meal:
Caramelized Onions
Slow-cooked caramelized onions add an irresistible sweet and savory depth that beautifully enhances the overall taste of the pork and sauerkraut. To prepare, simply slice a sweet onion thinly, toss with a little olive oil, and cook slowly in a skillet over low heat until deeply golden brown and tender. They make an exquisite topping for this dish.
Hearty Potatoes (Mashed, Baked, Roasted)
As an Idaho food blogger, I’m always eager to incorporate our famous export into any meal! Pork Chops and Sauerkraut is absolutely delicious with potatoes. Creamy mashed potatoes, fluffy baked potatoes, or crispy roasted potatoes are all perfect choices. They provide a wonderful canvas for soaking up the rich, tangy sauce. For perfectly baked potatoes, check out my recipe for Twice Baked Potatoes.
Crispy Coleslaw
A light, refreshing, and crunchy coleslaw offers a delightful textural and flavor contrast to the richness of the pork and sauerkraut. Its crispness and tangy dressing cut through the savory main course beautifully. My unique cole slaw recipe includes fennel for an unexpected and fresh flavor twist on a classic side dish.
Assorted Mustards
For those who love an extra kick, a dollop of good quality mustard is an excellent condiment to serve alongside pork chops. Dijon mustard offers a sharp, tangy bite, while a coarse whole-grain mustard provides a pleasant textural element and a mild spice. It adds a zesty punch to each forkful.
Warm, Buttery Biscuits or Crusty Bread
Nothing beats tender and buttery homemade biscuits for soaking up every last drop of the delicious sauce. Make a batch from scratch while your pork chops simmer for an extra special touch. Alternatively, a crusty loaf of artisanal bread is equally wonderful for scooping up the flavorful kraut and juices. Try my Four Ingredient Basic Biscuits for an easy option.
Simple Green Salad
For a lighter contrast, a fresh green salad with a simple vinaigrette can provide a refreshing element to this rich meal. It cleanses the palate and adds a touch of brightness.
👩🏻🍳 More Delicious Dinner Ideas to Explore
Looking for more tried-and-true meal inspiration? Here are a few other dinner recipes that are sure to please:
- 10 Dutch Oven Chicken Recipes
- Dutch Oven Pot Roast
- Easy Pork Tenderloin with Orange Sauce
- Lazy Lasagna
📋 The Inspiration Behind This Recipe
This cherished recipe for Pork Chops and Sauerkraut was lovingly adapted from a wonderful collection found in The Great American Outdoors Cookbook. It’s a true treasure trove of fantastic recipes, and I’m grateful to my dear friend Melissa for sharing it with me, allowing me to bring this delicious tradition to your kitchen.
If you tried Pork Chops and Sauerkraut or any other recipe on my website, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Your feedback means the world!
Recipe Card
Pork Chops and Sauerkraut (German Pork Chops)
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Ingredients
- ½ cup butter
- 4 bone in pork chops – about an inch thick (depending on the size of your skillet and the size of your family)
- 2 , 24 ounce jars of sauerkraut – drained
- 12 ounce can of beer
- 1 ½ cups sour cream
- salt and pepper to taste
- 2 apples – Granny Smith or other tart variety, sliced
- ⅓ cup packed brown sugar
- ⅛ teaspoon cinnamon
- ⅛ teaspoon paprika
Instructions
- Melt the butter in a large skillet or Dutch oven over medium-high heat. Add the pork chops and brown them thoroughly on both sides, about 3-4 minutes per side.
Remove the browned pork chops from the pan and set them aside on a plate, covering loosely with foil to keep warm.
Add the drained sauerkraut to the same pan and stir-fry for a few minutes in the hot butter and pork drippings, scraping up any browned bits from the bottom.
Stir in the beer and sour cream until well combined. Cook over medium heat for a few minutes to warm all the ingredients and allow flavors to start blending.
Place the browned pork chops back into the pan, nesting them into the sauerkraut mixture. Spoon some of the sauerkraut on top of each pork chop.
Season the entire dish generously with salt and pepper to taste.
Slice the apples and arrange several slices artfully on top of each pork chop. Sprinkle with brown sugar and a very light dusting of paprika and cinnamon.
Cover the pan tightly with a lid and reduce the heat to medium-low. Let the pork chops simmer gently for 45-50 minutes, or until the apples are soft and translucent, and the pork chops are incredibly fork-tender.
Notes
Carbohydrates: 44g
Protein: 39g
Fat: 56g
Saturated Fat: 30g
Cholesterol: 223mg
Sodium: 1393mg
Potassium: 1161mg
Fiber: 8g
Sugar: 33g
Vitamin A: 1329IU
Vitamin C: 32mg
Calcium: 213mg
Iron: 4mg
Please note, the nutrition details are estimated using a food database, so they’re just a rough estimate, not an exact science.
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