Pork Chops with Sauerkraut and Apple
Savor the perfect balance of savory and sweet with this comforting recipe for Pork Chops with Sauerkraut and Apple. Bone-in pork chops are seasoned and seared to golden perfection, then simmered in a flavorful medley of caramelized onions, tangy sauerkraut, and tender apple slices. A splash of apple cider and chicken broth infuses the dish with a rich, slightly sweet depth, while optional caraway seeds add an authentic touch. Ready in under an hour, this one-pan meal is not only easy to prepare but also brimming with hearty flavors that will delight your taste buds. Perfect for fall gatherings or cozy weeknight dinners, serve it hot with a garnish of fresh parsley for a rustic yet elegant presentation.
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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 vegetable oil
- 2 tablespoons unsalted butter
- 1 large yellow onion, thinly sliced
- 2 cloves garlic cloves, minced
- 2 cups sauerkraut, rinsed and drained
- 1 large apple, thinly sliced
- 1 cup apple cider
- 1 cup chicken broth
- 1 teaspoon caraway seeds (optional)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Season both sides of the pork chops with salt, black pepper, and paprika.
In a large skillet or Dutch oven, heat the vegetable oil over medium-high heat. Add the pork chops and sear for 3-4 minutes per side, or until golden brown. Remove the pork chops from the skillet and set them aside.
In the same skillet, lower the heat to medium and melt the butter. Add the sliced onion and sauté for 5-6 minutes, or until softened and lightly caramelized.
Add the minced garlic and cook for an additional 30 seconds, stirring frequently to prevent burning.
Stir in the sauerkraut, sliced apple, apple cider, chicken broth, and caraway seeds (if using). Mix well to combine.
Return the seared pork chops to the skillet, nestling them into the sauerkraut mixture.
Reduce the heat to low, cover the skillet, and let the dish simmer for about 25-30 minutes, or until the pork chops are cooked through and tender. The internal temperature of the pork should reach 145°F (63°C).
Taste the sauerkraut and adjust seasoning with additional salt and pepper if needed.
Serve the pork chops hot, topped with the sauerkraut and apple mixture, and garnish with freshly chopped parsley.
Nutrition Facts
Calories |
454 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.8 g | 34% | |
| Saturated Fat | 9.5 g | 47% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 90 mg | 30% | |
| Sodium | 1529 mg | 66% | |
| Total Carbohydrate | 25.2 g | 9% | |
| Dietary Fiber | 6.3 g | 23% | |
| Total Sugars | 15.2 g | ||
| Protein | 30.0 g | 60% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 100 mg | 8% | |
| Iron | 3.7 mg | 20% | |
| Potassium | 872 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.
