Pork Steak and Sauerkraut
Elevate your weeknight dinner with this hearty and flavorful Pork Steak and Sauerkraut recipe. Tender, perfectly seared pork steaks are slow-simmered in a tangy sauerkraut mixture enhanced with notes of sweet grated apple, savory caramelized onions, and aromatic caraway seeds. A touch of brown sugar balances the zing of the sauerkraut, while the chicken broth creates a rich, comforting sauce. Ready in a little over an hour, this one-pan meal is as convenient as it is delicious, making it the perfect choice for busy evenings or cozy family gatherings. Serve alongside mashed potatoes, crusty bread, or traditional spaetzle for a true comfort food experience that's bursting with rustic, homestyle flavor. Ideal for fans of old-fashioned cooking and German-inspired cuisine!
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Recipe Information
Ingredients
- 4 pieces pork steaks
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 2 tablespoons olive oil
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
- 3 cups sauerkraut
- 1 medium apple, peeled and grated
- 1 cup chicken broth
- 1 teaspoon caraway seeds
- 1 tablespoon brown sugar
- 1 tablespoon butter
Instructions
Season the pork steaks with salt, black pepper, and paprika on both sides.
Heat the olive oil in a large skillet over medium-high heat. Sear the pork steaks for 2-3 minutes on each side until nicely browned. Remove the steaks from the skillet and set aside.
In the same skillet, melt the butter and add the sliced onion. Cook for 3-4 minutes until softened and slightly caramelized, stirring occasionally.
Add the minced garlic and cook for 1 minute until fragrant.
Stir in the sauerkraut, grated apple, chicken broth, caraway seeds, and brown sugar. Mix well to combine.
Nestle the seared pork steaks into the sauerkraut mixture. Reduce the heat to low, cover the skillet with a lid, and let it simmer gently for 60 minutes. Check occasionally to make sure there’s enough liquid; if the mixture begins to dry out, add a splash of water or chicken broth.
After 60 minutes, remove the lid and cook for an additional 10-15 minutes to allow the flavors to deepen and some of the liquid to reduce.
Serve the pork steaks with the sauerkraut mixture on the side. Pair with mashed potatoes, crusty bread, or spaetzle for a complete meal.
Nutrition Facts
Calories |
2199 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.4 g | 174% | |
| Saturated Fat | 45.4 g | 227% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 524 mg | 175% | |
| Sodium | 6122 mg | 266% | |
| Total Carbohydrate | 70.0 g | 25% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 40.4 g | ||
| Protein | 172.6 g | 345% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 354 mg | 27% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 3984 mg | 85% | |
*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.
