Smoked Pork Chops with Potatoes Sauerkraut
Transform your dinner table with this hearty and flavorful recipe for Smoked Pork Chops with Potatoes and Sauerkraut. This comforting one-pan dish combines tender, seared smoked pork chops with creamy Yukon Gold potatoes, tangy sauerkraut, and aromatic caraway seeds for a meal that's bold yet perfectly balanced. Simmered in a savory chicken broth and infused with rich notes of paprika and garlic, this recipe delivers classic German-inspired flavors in every bite. With just 15 minutes of prep and minimal cleanup, it’s an easy comfort food option perfect for busy weeknights or cozy family dinners. Garnish with fresh parsley for a burst of color and freshness, and serve this dish steaming hot for a satisfying, complete meal. Search no further for your new favorite hearty skillet recipe!
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Recipe Information
Ingredients
- 4 pieces Smoked pork chops
- 1.5 pounds Yukon Gold potatoes
- 2 cups Sauerkraut
- 1 medium Onion
- 2 large Garlic cloves
- 1 cup Chicken broth
- 2 tablespoons Olive oil
- 1 teaspoon Caraway seeds
- 0.5 teaspoons Paprika
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons Parsley
Instructions
Peel and slice the potatoes into 1/4-inch thick rounds. Set them aside in a bowl of water to prevent browning.
Peel and finely chop the onion. Mince the garlic cloves. Set both aside.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the smoked pork chops and sear for 2-3 minutes on each side to develop some color. Remove from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the onions for 3-4 minutes until softened and translucent.
Add the minced garlic, caraway seeds, and paprika to the skillet and sauté for an additional 1 minute until fragrant.
Drain the potatoes and add them to the skillet with the onion mixture. Season with salt and black pepper, and stir to combine.
Pour in the chicken broth and spread the sauerkraut evenly over the potato mixture. Bring the mixture to a simmer.
Nestle the smoked pork chops on top of the sauerkraut and potatoes. Reduce the heat to low, cover the skillet with a lid, and let everything cook for 30 minutes. Stir occasionally to prevent sticking.
After 30 minutes, check the tenderness of the potatoes. If needed, cook for an additional 5-10 minutes until the potatoes are fork-tender.
Garnish the dish with freshly chopped parsley before serving. Serve hot and enjoy!
Nutrition Facts
Calories |
1910 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.4 g | 121% | |
| Saturated Fat | 28.2 g | 141% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 291 mg | 97% | |
| Sodium | 7238 mg | 315% | |
| Total Carbohydrate | 154.0 g | 56% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 17.3 g | ||
| Protein | 116.5 g | 233% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 320 mg | 25% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 5121 mg | 109% | |
*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.
