Polish Pork Chops with Sauerkraut
Transport your taste buds to the heart of Poland with this comforting recipe for Polish Pork Chops with Sauerkraut. Featuring juicy bone-in pork chops seared to golden perfection and nestled into a savory bed of tangy sauerkraut, caramelized onions, and garlic, this dish is infused with the earthy warmth of caraway seeds and paprika. A splash of chicken broth ties the flavors together, ensuring every bite is rich and tender. Simmered to perfection in one skillet, this easy yet flavorful meal is perfect for impressing at family dinners. Serve it alongside creamy mashed potatoes or rustic rye bread for an authentic Polish culinary experience.
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 500 grams sauerkraut
- 1 large yellow onion
- 2 pieces garlic cloves
- 1 teaspoon caraway seeds
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 0.5 cup all-purpose flour
- 2 tablespoons vegetable oil
- 1 tablespoon unsalted butter
- 1 cup chicken broth
- 1 piece bay leaf
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Pat the pork chops dry with paper towels. Season them with salt and ground black pepper on both sides.
Dredge the seasoned pork chops lightly in the all-purpose flour, shaking off any excess.
In a large skillet or Dutch oven, heat the vegetable oil and butter over medium-high heat. Once the butter melts and the oil is hot, sear the pork chops for 2-3 minutes on each side until golden brown. Remove the chops and set aside.
Peel and thinly slice the onion. Mince the garlic cloves.
In the same skillet, lower the heat to medium and add the sliced onion. Sauté for 3-4 minutes until softened and translucent.
Add the minced garlic and sauté for an additional 30 seconds until fragrant.
Rinse the sauerkraut under cold water if it's too salty or sour, then drain it well. Add the sauerkraut to the skillet along with the caraway seeds and paprika. Stir everything to combine.
Pour in the chicken broth and add the bay leaf. Mix well to deglaze the skillet, scraping up any browned bits from the bottom.
Return the seared pork chops to the skillet, nestling them into the sauerkraut mixture. Cover and reduce the heat to low.
Simmer the dish for 25-30 minutes, or until the pork chops are tender and cooked through (internal temperature should reach 145°F or 63°C). Stir occasionally and check the seasoning, adjusting with additional salt and pepper if needed.
Once done, remove the bay leaf and garnish with fresh parsley if desired. Serve hot alongside mashed potatoes or rye bread for a traditional Polish meal.
Nutrition Facts
Calories |
2698 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.2 g | 211% | |
| Saturated Fat | 56.3 g | 282% | |
| Polyunsaturated Fat | 19.0 g | ||
| Cholesterol | 595 mg | 198% | |
| Sodium | 6694 mg | 291% | |
| Total Carbohydrate | 87.4 g | 32% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 16.0 g | ||
| Protein | 209.1 g | 418% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 342 mg | 26% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 3970 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.
