Braised Pork Chops with Sauerkraut
Savor the rich, comforting flavors of braised pork chops with sauerkraut, a hearty one-pan dish that balances savory and tangy notes with a touch of sweetness. Perfectly seasoned bone-in pork chops are seared to golden perfection, then slow-braised in a fragrant medley of caramelized onions, tart apples, and tangy sauerkraut, enhanced by the earthy warmth of caraway seeds. A splash of chicken broth, apple cider vinegar, and a hint of brown sugar create a luscious sauce that pairs beautifully with the tender pork. This easy yet impressive dish is ideal for a cozy family dinner or a festive fall gathering. Serve it alongside mashed potatoes or crusty bread to soak up every delicious bite. Keywords: braised pork chops, sauerkraut recipes, easy one-pan meals, fall comfort food, tender pork chops.
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 2 tablespoons olive oil
- 1 medium yellow onion
- 2 pieces garlic cloves
- 4 cups sauerkraut
- 1 teaspoon caraway seeds
- 2 medium apples
- 1 cup chicken broth
- 2 tablespoons brown sugar
- 2 tablespoons apple cider vinegar
Instructions
Season pork chops with salt, pepper, and paprika on both sides. Set them aside to come to room temperature.
Heat olive oil in a large, heavy-bottomed skillet or Dutch oven over medium heat.
Once the skillet is hot, sear the pork chops for 3-4 minutes per side, or until golden brown. Remove the chops and set them aside on a plate.
Thinly slice the yellow onion and mince the garlic cloves.
In the same skillet, add the sliced onions and cook for 5-6 minutes, stirring occasionally, until softened and slightly caramelized. Add the minced garlic and cook for an additional minute until fragrant.
Drain the sauerkraut slightly (if overly wet) and add it to the skillet. Stir in the caraway seeds.
Peel, core, and slice the apples, then add them to the skillet as well.
Pour in the chicken broth, and stir in the brown sugar and apple cider vinegar until everything is well combined.
Bring the mixture to a gentle simmer, then nestle the seared pork chops back into the skillet, covering them partially with the sauerkraut mixture.
Cover the skillet with a lid and reduce the heat to low. Let the dish braise for 40-45 minutes, or until the pork chops are tender and fully cooked.
Taste and adjust seasoning with additional salt and pepper if needed. Serve warm, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
2427 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.6 g | 164% | |
| Saturated Fat | 46.2 g | 231% | |
| Polyunsaturated Fat | 2.5 g | ||
| Cholesterol | 566 mg | 189% | |
| Sodium | 4735 mg | 206% | |
| Total Carbohydrate | 108.4 g | 39% | |
| Dietary Fiber | 28.9 g | 103% | |
| Total Sugars | 70.8 g | ||
| Protein | 203.9 g | 408% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 379 mg | 29% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 4382 mg | 93% | |
*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.
