German Pork Chops Potatoes
Bring a taste of Bavaria to your table with this hearty and flavorful German Pork Chops with Potatoes recipe. Perfect for cozy family dinners, this dish combines golden-seared pork chops, tender slices of russet potatoes, and tangy sauerkraut in a rich, savory broth infused with Dijon mustard, apple cider vinegar, and a hint of caraway seeds. Caramelized onions add a sweet depth, while brown sugar balances the acidity for a beautifully harmonious flavor profile. Simmered to perfection in one skillet or Dutch oven, this delightful meal is easy to prepare yet delivers an authentic German-inspired comfort food experience. Serve it piping hot with crusty bread or a crisp green salad for a satisfying and complete meal that’s sure to impress.
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Recipe Information
Ingredients
- 4 pieces pork chops
- 4 large russet potatoes
- 1 large yellow onion
- 2 cups sauerkraut
- 1 cup chicken broth
- 2 tablespoons apple cider vinegar
- 1 tablespoon brown sugar
- 1 tablespoon Dijon mustard
- 1 teaspoon caraway seeds
- 2 tablespoons butter
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
Season the pork chops with salt and black pepper on both sides.
Peel the potatoes and cut them into 1/4-inch thick slices. Set aside.
Slice the onion into thin rings and set aside.
In a large, heavy-bottomed skillet or Dutch oven, heat the vegetable oil over medium-high heat.
Add the pork chops to the skillet and sear for 3-4 minutes on each side until golden brown. Remove the pork chops and set aside.
In the same skillet, melt the butter. Add the sliced onions and cook for 5 minutes until softened and slightly caramelized.
Add the potatoes to the skillet with the onions. Cook for another 5 minutes, stirring occasionally.
Stir in the sauerkraut, chicken broth, apple cider vinegar, brown sugar, Dijon mustard, and caraway seeds. Mix well to combine.
Place the seared pork chops back into the skillet, nestling them among the potatoes and sauerkraut mixture.
Reduce the heat to low, cover with a lid, and simmer for 30-40 minutes, or until the pork chops are tender and the potatoes are fully cooked. Stir occasionally to prevent sticking.
Taste the sauce and adjust seasoning with additional salt and pepper if needed.
Serve the pork chops and potatoes hot, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
3031 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.8 g | 179% | |
| Saturated Fat | 47.6 g | 238% | |
| Polyunsaturated Fat | 18.7 g | ||
| Cholesterol | 377 mg | 126% | |
| Sodium | 5709 mg | 248% | |
| Total Carbohydrate | 302.1 g | 110% | |
| Dietary Fiber | 32.7 g | 117% | |
| Total Sugars | 34.7 g | ||
| Protein | 143.0 g | 286% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 437 mg | 34% | |
| Iron | 23.5 mg | 131% | |
| Potassium | 9148 mg | 195% | |
*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.
