German-Style Kraut & Pork Chops

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🍽️ Recipe: German-Style Kraut & Pork Chops

  • Prep time: 15 minutes

  • Cook time: 35 minutes

  • Servings: 4

  • Difficulty: Easy

Ingredients

  • 4 Bone-in center-cut pork chops (about 1-inch thick)

  • 2 tbsp Butter or bacon fat

  • 1 Large yellow onion, thinly sliced

  • 1 Large Granny Smith apple, peeled and shredded

  • 2 lbs (32 oz) Sauerkraut, drained and rinsed (unless you prefer it very tart)

  • 1 cup Chicken broth or dry white wine (Riesling works best)

  • 1 tbsp Brown sugar

  • 1 tsp Caraway seeds (the “secret” to German flavor)

  • 1 Bay leaf

  • Salt & Black Pepper to taste

Instructions

  1. Sear the Chops: Season pork chops generously with salt and pepper. In a large skillet or Dutch oven, melt the butter over medium-high heat. Brown the chops for 3–4 minutes per side until golden. Remove from the pan and set aside (they won’t be fully cooked yet).

  2. Sauté Aromatics: In the same pan, add the onions. Cook until softened and slightly translucent (about 5 minutes). Stir in the shredded apple and cook for another 2 minutes.

  3. Build the Base: Add the sauerkraut, caraway seeds, brown sugar, and bay leaf. Pour in the broth or wine. Use a wooden spoon to scrape up any browned bits from the bottom of the pan.

  4. Simmer: Nestle the pork chops back into the sauerkraut mixture. Reduce heat to low, cover with a tight-fitting lid, and simmer for 20–25 minutes.

  5. Finish: Remove the bay leaf. The pork is done when it reaches an internal temperature of 63°C (145°F).

💡 Notes & Pro-Tips

  • The Rinse: If you find store-bought sauerkraut too salty or acidic, rinse it in a colander under cold water before cooking. This allows the flavors of the apple and caraway to shine.

  • The Chop: Bone-in chops provide much more flavor and stay juicier than boneless during the braising process.

  • The Liquid: If you want an authentic “Old World” taste, use a splash of apple cider vinegar or a dry German Riesling instead of just broth.

🥗 Nutritional Info (Per Serving)

Calories Protein Fat Net Carbs Fiber
380 kcal 32g 22g 9g 5g

✨ Benefits of this Dish

  • Digestive Health: Sauerkraut is a fermented powerhouse. While cooking kills the live probiotics, the fiber and prebiotics remain excellent for gut health.

  • High Protein: A lean way to get your daily intake of B-vitamins and zinc.

  • Low Carb Friendly: Naturally keto-compliant if you swap the brown sugar for a tiny bit of stevia or omit it entirely.

❓ Common Q&A

Q: Can I use red cabbage instead? A: Yes, but that becomes Rotkohl. It’s sweeter and usually requires more vinegar and cloves rather than caraway.

Q: What should I serve this with? A: To stay traditional, go with boiled Yukon Gold potatoes with parsley, spaetzle, or a thick slice of rye bread.

Q: Can I make this in a Slow Cooker? A: Absolutely. Sear the meat first, then toss everything in the crockpot on Low for 6 hours or High for 3 hours.

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