Pork Chop and Sauerkraut Supper
Get ready to savor the hearty, tangy, and comforting flavors of this Pork Chop and Sauerkraut Supper! Perfect for cozy family dinners, this one-pan recipe combines juicy, seasoned bone-in pork chops with the rich sweetness of caramelized onions, Granny Smith apples, and the bold tang of sauerkraut, elevated with aromatic caraway seeds and a hint of brown sugar. Simmered to tender perfection in a chicken broth-infused sauce, this dish offers a delightful balance of savory and sweet. With just 15 minutes of prep and simple steps, this classic comfort food is easy to prepare and brimming with homestyle appeal. Serve it hot and pair it with rustic mashed potatoes or crusty bread for a complete, soul-warming meal. Keywords: pork chops, sauerkraut, skillet dinner, comfort food, one-pan meal, savory supper.
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large onion, thinly sliced
- 2 cloves garlic, minced
- 1 medium Granny Smith apple, peeled, cored, and sliced
- 3 cups sauerkraut (drained and rinsed)
- 1 cup chicken broth
- 1 teaspoon caraway seeds
- 2 tablespoons brown sugar
- 2 tablespoons butter
Instructions
Season the pork chops on both sides with salt and black pepper.
Heat olive oil in a large skillet or Dutch oven over medium-high heat.
Sear the pork chops on each side for about 3-4 minutes until they are browned. Remove them from the skillet and set aside.
In the same skillet, add the butter and allow it to melt. Add the sliced onions and cook for 5 minutes until they are softened and beginning to caramelize.
Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Add the apple slices to the skillet and cook for 2-3 minutes until they begin to soften.
Stir in the sauerkraut, chicken broth, caraway seeds, and brown sugar. Mix well to combine the flavors.
Nestle the seared pork chops back into the skillet, spooning some of the sauerkraut mixture over the top of each chop.
Reduce the heat to low, cover the skillet, and simmer for 30 minutes. Check occasionally to ensure the liquid hasn’t evaporated; if needed, add a splash of chicken broth.
Once the pork chops are tender and cooked through (they should have an internal temperature of 145°F), remove them from the heat and let them rest for 5 minutes.
Serve hot, garnished with fresh parsley if desired, and enjoy this comforting and savory meal!
Nutrition Facts
Calories |
452 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.9 g | 34% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 90 mg | 30% | |
| Sodium | 1919 mg | 83% | |
| Total Carbohydrate | 23.9 g | 9% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 15.2 g | ||
| Protein | 30.4 g | 61% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 105 mg | 8% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 826 mg | 18% | |
*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.
