Pork Chops and Sauerkraut
Savor the comforting, rustic flavors of this Pork Chops and Sauerkraut recipe, a perfect balance of savory, tangy, and subtly sweet notes. Juicy, golden-brown bone-in pork chops are seared to perfection and braised in a flavorful mix of caramelized onions, garlic, tender sauerkraut, sweet apple slices, and aromatic caraway seeds, all simmered in rich apple cider. A hint of brown sugar adds just the right amount of sweetness to complement the tanginess of the sauerkraut. Ready in just over an hour, this hearty one-pan dish is both simple to prepare and sure to impress. Perfect for a cozy family dinner or a weekend gathering, serve it with rustic bread or buttery mashed potatoes for a meal that's irresistibly comforting. Garnished with fresh parsley, this dish is a feast for both the eyes and the palate! Keywords: pork chops, sauerkraut, apple cider, one-pan dinner, comfort food.
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 large yellow onion
- 2 cloves garlic cloves
- 24 ounces sauerkraut
- 1 medium apple, cored and thinly sliced
- 1 cup apple cider
- 1 teaspoon caraway seeds
- 1 tablespoon brown sugar
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
Season the pork chops on both sides with salt, black pepper, and garlic powder.
In a large skillet or Dutch oven, heat olive oil and butter over medium-high heat. Once hot, sear the pork chops for 3-4 minutes on each side until golden-brown. Remove the pork chops and set aside.
Reduce the heat to medium. Add the sliced onion and sauté for 5-6 minutes until softened and slightly caramelized.
Add the minced garlic and cook for 1 minute until fragrant.
Stir in the sauerkraut, apple slices, apple cider, caraway seeds, and brown sugar. Mix well to combine.
Nestle the seared pork chops back into the skillet or Dutch oven, spooning some of the sauerkraut mixture over the top of the chops.
Cover the skillet or Dutch oven with a lid, reduce the heat to low, and let cook for 35-40 minutes, or until the pork chops are tender and fully cooked (internal temperature should reach 145°F/63°C).
Taste the sauerkraut mixture and adjust seasoning with additional salt or pepper if needed.
Serve the pork chops hot with the sauerkraut mixture spooned on top. Garnish with chopped fresh parsley.
Nutrition Facts
Calories |
475 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.9 g | 34% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 90 mg | 30% | |
| Sodium | 1884 mg | 82% | |
| Total Carbohydrate | 29.9 g | 11% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 18.8 g | ||
| Protein | 29.9 g | 60% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 115 mg | 9% | |
| Iron | 3.5 mg | 20% | |
| Potassium | 878 mg | 19% | |
*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.
