Ingredients (Serves 4)
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4 bone-in pork chops (about 1 inch thick)
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Salt & black pepper
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1 tsp paprika
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1 tbsp caraway seeds (optional but traditional)
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1 large onion, sliced
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1 apple (Granny Smith or Honeycrisp), sliced
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2 cloves garlic, minced
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2 cups sauerkraut, drained (rinse lightly if very sour)
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½ cup chicken broth or beer
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1 tbsp brown sugar (optional)
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1 tbsp oil or butter
Instructions
1️⃣ Season & Sear
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Pat pork chops dry.
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Season with salt, pepper, and paprika.
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Heat oil in a large skillet over medium-high.
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Sear chops 3–4 minutes per side until golden.
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Remove and set aside.
2️⃣ Build the Kraut Base
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In the same pan, lower heat to medium.
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Sauté onion and apple 5 minutes until softened.
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Add garlic and cook 30 seconds.
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Stir in sauerkraut, caraway seeds, and brown sugar.
3️⃣ Braise
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Pour in broth (or beer) and stir.
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Nestle pork chops into the kraut mixture.
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Cover and simmer on low 20–30 minutes
until pork reaches 145°F (63°C) and is tender.
Serve With
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Mashed potatoes
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German potato salad
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Buttered egg noodles
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Rye bread
Flavor Variations
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Add sliced bratwurst for a mixed-meat version
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Stir in a spoon of Dijon mustard
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Finish with fresh parsley
If you’d like, I can also give you a slow cooker version or a one-pan oven-baked version.