Sweet Sour Kraut and Chops
Tender, juicy bone-in pork chops meet a tangy-sweet bed of sauerkraut in this comforting dish that’s perfect for weeknight dinners or cozy family meals. "Sweet Sour Kraut and Chops" combines savory seared pork with a vibrant medley of caramelized onions, brown sugar, apple cider vinegar, and caraway seeds, creating a delightful balance of flavors. This one-pan recipe simplifies cleanup while delivering rich, complex tastes, thanks to its slow simmer that infuses every bite with goodness. Serve this hearty, flavorful dish with crusty bread or creamy mashed potatoes to soak up the irresistible sweet-and-sour broth. Perfect for fans of German-inspired cuisine, this recipe is both satisfying and easy to make.
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 2 tablespoons neutral cooking oil (e.g., vegetable or canola oil)
- 1 large white or yellow onion, thinly sliced
- 3 pieces garlic cloves, minced
- 3 cups sauerkraut, drained
- 2 tablespoons brown sugar
- 3 tablespoons apple cider vinegar
- 1 teaspoon caraway seeds
- 1 cup chicken or vegetable broth
- 1 tablespoon unsalted butter
Instructions
Season both sides of the pork chops with kosher salt and ground black pepper.
Heat a large skillet or Dutch oven over medium-high heat and add the cooking oil.
Sear the pork chops for 3-4 minutes on each side until they develop a golden-brown crust. Remove from the skillet and set aside.
Lower the heat to medium and add the butter to the skillet. Once melted, add the sliced onions and cook for 5-6 minutes until softened and translucent.
Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Add the sauerkraut to the skillet, followed by the brown sugar, apple cider vinegar, caraway seeds, and broth. Stir everything together until evenly combined.
Nestle the seared pork chops into the sauerkraut mixture, ensuring they're partially submerged in the liquid.
Cover the skillet with a lid, reduce the heat to low, and simmer for 30-35 minutes, or until the pork chops are tender and fully cooked (internal temperature of 145°F).
Taste the sauerkraut mixture and adjust seasoning if needed with additional salt, pepper, or a splash more vinegar for extra tanginess.
Serve the pork chops alongside the sweet and sour sauerkraut, spooning the flavorful juices over the top for added richness.
Nutrition Facts
Calories |
423 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.5 g | 31% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 84 mg | 28% | |
| Sodium | 1815 mg | 79% | |
| Total Carbohydrate | 21.6 g | 8% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 12.3 g | ||
| Protein | 30.4 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 116 mg | 9% | |
| Iron | 4.4 mg | 25% | |
| Potassium | 839 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.
