Braised Chops with Bratwurst and Sauerkraut
Tender, flavor-packed pork chops and juicy bratwurst come together in this hearty, one-pot dish of Braised Chops with Bratwurst and Sauerkraut. Perfect for cooler weather, this recipe pairs savory proteins with tangy sauerkraut, caramelized onions, and a flavorful braising liquid infused with apple cider, chicken broth, brown sugar, and aromatic spices like caraway and thyme. Slow-cooked to perfection, the meat is melt-in-your-mouth tender, while the sauerkraut absorbs the rich juices for a perfect balance of sweet, tangy, and savory. Garnished with fresh parsley and best served with mashed potatoes or crusty bread, this comforting meal is a delicious homage to classic German-inspired flavors. Ideal for family dinners or special occasions, this dish is both satisfying and impressive.
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Recipe Information
Ingredients
- 4 pieces pork chops
- 4 links bratwurst
- 2 tablespoons olive oil
- 1 large yellow onion
- 3 pieces garlic cloves
- 16 ounces sauerkraut
- 1.5 cups chicken broth
- 1 cup apple cider
- 2 tablespoons brown sugar
- 1 teaspoon caraway seeds
- 0.5 teaspoons dried thyme
- 1 piece bay leaf
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley
Instructions
Pat the pork chops dry with paper towels and season both sides with salt and black pepper.
Heat the olive oil in a large, heavy-bottomed Dutch oven or skillet over medium-high heat.
Sear the pork chops in the hot oil for 2-3 minutes per side until golden brown. Remove the chops from the pan and set aside.
Add the bratwurst links to the same pan and brown them on all sides, about 5 minutes total. Remove and set aside with the pork chops.
Thinly slice the yellow onion and mince the garlic cloves.
In the same pan, reduce the heat to medium and add the sliced onion. Sauté for 4-5 minutes until softened.
Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
Drain the sauerkraut and add it to the pan, stirring to combine with the onions and garlic.
Pour in the chicken broth and apple cider, then stir in the brown sugar, caraway seeds, dried thyme, and bay leaf.
Nestle the pork chops and bratwurst back into the pan, making sure they are partially submerged in the liquid.
Bring the mixture to a simmer, then reduce the heat to low. Cover the pan with a lid and cook for 1 hour, occasionally spooning some of the liquid over the meat.
After 1 hour, remove the lid and cook uncovered for an additional 15-20 minutes to allow the liquid to reduce slightly.
Taste and adjust seasoning with additional salt and pepper, if needed.
Discard the bay leaf and garnish with chopped fresh parsley before serving.
Serve hot with your choice of mashed potatoes, crusty bread, or a side of greens.
Nutrition Facts
Calories |
3012 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 220.4 g | 283% | |
| Saturated Fat | 74.1 g | 370% | |
| Polyunsaturated Fat | 13.3 g | ||
| Cholesterol | 580 mg | 193% | |
| Sodium | 7633 mg | 332% | |
| Total Carbohydrate | 94.9 g | 35% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 56.5 g | ||
| Protein | 155.8 g | 312% | |
| Vitamin D | 3.9 mcg | 19% | |
| Calcium | 778 mg | 60% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 3947 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
