20 Delicious Pork Chop and Sauerkraut Recipes for Every Occasion

Welcome to a world where juicy pork chops meet tangy sauerkraut in perfect harmony! Whether you’re craving a quick weeknight dinner, a cozy comfort meal, or a festive dish to impress, our roundup of 20 Delicious Pork Chop and Sauerkraut Recipes has something for every occasion. Dive in and discover your next favorite dish that’s sure to delight your taste buds and warm your heart.

Classic Pork Chop and Sauerkraut Bake

Sometimes, the most comforting meals come from the simplest combinations, and this Classic Pork Chop and Sauerkraut Bake is no exception. Perfect for a cozy family dinner, this dish brings together the hearty flavors of pork and the tangy crunch of sauerkraut in a beautifully baked ensemble.

Ingredients

• 4 bone-in, pasture-raised pork chops, 1-inch thick
• 2 cups sauerkraut, drained
• 1 tablespoon clarified butter
• 1 teaspoon caraway seeds
• 1/2 cup dry white wine
• 1/2 cup chicken stock, homemade preferred
• 1 tablespoon Dijon mustard
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon sea salt

Instructions

1. Preheat your oven to 375°F (190°C) to ensure even cooking.
2. Season the pork chops evenly with sea salt and freshly ground black pepper on both sides.
3. In a large oven-safe skillet, heat the clarified butter over medium-high heat until shimmering.
4. Sear the pork chops for 3 minutes per side, or until a golden-brown crust forms, to lock in juices.
5. Remove the pork chops from the skillet and set aside on a plate.
6. In the same skillet, add the sauerkraut and caraway seeds, sautéing for 2 minutes to enhance flavors.
7. Deglaze the skillet with dry white wine, scraping up any browned bits for added depth.
8. Stir in the Dijon mustard and chicken stock, bringing the mixture to a simmer.
9. Return the pork chops to the skillet, nestling them into the sauerkraut mixture.
10. Transfer the skillet to the preheated oven and bake uncovered for 25 minutes, or until the pork reaches an internal temperature of 145°F (63°C).
11. Let the dish rest for 5 minutes before serving to allow the juices to redistribute.

The pork chops emerge tender and juicy, perfectly complemented by the tangy, slightly crunchy sauerkraut. Serve this dish with a side of mashed potatoes or crusty bread to soak up the flavorful juices for a truly satisfying meal.

Slow Cooker Pork Chop and Sauerkraut

Amidst the hustle of daily life, finding time to prepare a hearty meal can be a challenge, but this Slow Cooker Pork Chop and Sauerkraut recipe simplifies the process without sacrificing flavor. A perfect blend of tangy and savory, this dish is a testament to the magic of slow cooking, transforming simple ingredients into a comforting meal.

Ingredients

• 4 bone-in, pasture-raised pork chops, 1-inch thick
• 2 cups sauerkraut, drained
• 1 large yellow onion, thinly sliced
• 1 cup chicken stock, low-sodium
• 2 tbsp clarified butter
• 1 tbsp caraway seeds
• 1 tsp black pepper, freshly ground
• 1 tsp sea salt

Instructions

1. Season the pork chops evenly with sea salt and freshly ground black pepper on both sides.
2. Heat the clarified butter in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Sear the pork chops for 3 minutes per side until a golden-brown crust forms, then transfer to the slow cooker.
4. In the same skillet, sauté the thinly sliced yellow onion until translucent, about 5 minutes, then add to the slow cooker.
5. Layer the drained sauerkraut and caraway seeds over the pork chops and onions in the slow cooker.
6. Pour the low-sodium chicken stock over the ingredients, ensuring it covers the bottom of the slow cooker.
7. Cover and cook on low for 6 hours, or until the pork chops are tender and reach an internal temperature of 145°F.
8. Tip: For enhanced flavor, briefly toast the caraway seeds in a dry skillet before adding them to the slow cooker.
9. Tip: Do not overcrowd the skillet when searing the pork chops to ensure a proper crust forms.
10. Tip: Let the pork chops rest for 5 minutes after cooking to allow the juices to redistribute.

Zesty and tender, the pork chops meld beautifully with the tangy sauerkraut, creating a dish that’s both robust and comforting. Serve atop a bed of creamy mashed potatoes or with a side of crusty rye bread to soak up the flavorful juices.

German-Style Pork Chop and Sauerkraut

Kickstart your culinary journey with a dish that marries the hearty flavors of Germany with the simplicity of home cooking. This German-Style Pork Chop and Sauerkraut recipe is a testament to the beauty of combining quality ingredients with straightforward techniques to achieve a meal that’s both comforting and sophisticated.

Ingredients

• 2 bone-in, heritage-breed pork chops, 1-inch thick
• 1 tbsp clarified butter
• 2 cups sauerkraut, drained
• 1/2 cup dry white wine
• 1 tsp caraway seeds
• 1/2 cup chicken stock, homemade preferred
• 1 tbsp Dijon mustard
• 1 tsp honey
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it reaches the correct temperature by the time the pork chops are seared.
2. Season both sides of the pork chops generously with salt and freshly ground black pepper.
3. Heat clarified butter in a large, oven-safe skillet over medium-high heat until it shimmers but does not smoke.
4. Sear the pork chops for 3 minutes on each side, or until a golden-brown crust forms. Tip: Avoid moving the chops while searing to ensure a perfect crust.
5. Remove the pork chops from the skillet and set aside on a plate.
6. In the same skillet, add the sauerkraut, white wine, caraway seeds, chicken stock, Dijon mustard, and honey. Stir to combine, scraping up any browned bits from the bottom of the pan.
7. Return the pork chops to the skillet, nestling them into the sauerkraut mixture.
8. Transfer the skillet to the preheated oven and bake for 15 minutes, or until the pork chops reach an internal temperature of 145°F (63°C). Tip: Use a meat thermometer for accuracy.
9. Let the pork chops rest for 5 minutes before serving to allow the juices to redistribute. Tip: Resting meat is crucial for tenderness.

Unlock the full potential of this dish by serving it alongside buttery mashed potatoes or crusty rye bread to soak up the flavorful juices. The pork chops will be succulent and tender, perfectly complemented by the tangy and slightly sweet sauerkraut, creating a harmonious blend of textures and flavors that’s sure to impress.

Pork Chop and Sauerkraut Skillet

Sometimes, the most comforting meals come together in a single skillet, blending robust flavors with simplicity. This Pork Chop and Sauerkraut Skillet is a testament to that, offering a hearty dish that’s both easy to make and deeply satisfying.

Ingredients

• 4 bone-in, heritage-breed pork chops, 1-inch thick
• 2 cups sauerkraut, drained
• 1 large yellow onion, thinly sliced
• 2 tbsp clarified butter
• 1 cup chicken stock, homemade preferred
• 1 tsp caraway seeds
• 1 tbsp whole-grain mustard
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat a large cast-iron skillet over medium-high heat for 2 minutes until evenly hot.
2. Season the pork chops generously with salt and pepper on both sides.
3. Add clarified butter to the skillet, swirling to coat the bottom evenly.
4. Place the pork chops in the skillet, searing for 3 minutes per side until a golden-brown crust forms. Tip: Avoid moving the chops to ensure a proper sear.
5. Remove the pork chops from the skillet and set aside on a plate.
6. In the same skillet, add the sliced onion, sautéing for 4 minutes until translucent and slightly caramelized.
7. Stir in the sauerkraut and caraway seeds, cooking for 2 minutes to meld the flavors.
8. Pour in the chicken stock and whole-grain mustard, stirring to combine. Tip: Scrape the bottom of the skillet to incorporate any browned bits for added depth.
9. Return the pork chops to the skillet, nestling them into the sauerkraut mixture.
10. Reduce the heat to low, cover, and simmer for 15 minutes, or until the pork chops reach an internal temperature of 145°F. Tip: Use a meat thermometer for accuracy.

The pork chops emerge tender and juicy, perfectly complemented by the tangy sauerkraut and sweet onions. Try serving this dish over a bed of buttery mashed potatoes for a comforting, complete meal.

Apple Pork Chop and Sauerkraut

Sometimes, the most comforting meals come from the simplest combinations of flavors. Today, we’re exploring a classic that balances the sweetness of apples with the tanginess of sauerkraut, all atop a perfectly cooked pork chop.

Ingredients

• 2 bone-in, pasture-raised pork chops, 1-inch thick
• 1 cup sauerkraut, drained
• 1 large Granny Smith apple, thinly sliced
• 2 tbsp clarified butter
• 1/2 cup apple cider
• 1 tsp caraway seeds
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for finishing the pork chops.
2. Season both sides of the pork chops generously with salt and freshly ground black pepper.
3. Heat clarified butter in a large oven-safe skillet over medium-high heat until shimmering.
4. Sear the pork chops for 3 minutes on each side, or until a golden-brown crust forms. Tip: Avoid moving the chops while searing to achieve a perfect crust.
5. Remove the pork chops from the skillet and set aside on a plate.
6. In the same skillet, add the thinly sliced apples and caraway seeds, sautéing for 2 minutes until the apples begin to soften.
7. Add the sauerkraut and apple cider to the skillet, stirring to combine with the apples.
8. Return the pork chops to the skillet, nestling them into the sauerkraut mixture.
9. Transfer the skillet to the preheated oven and bake for 10 minutes, or until the pork chops reach an internal temperature of 145°F (63°C). Tip: Use a meat thermometer for accuracy.
10. Let the pork chops rest for 5 minutes before serving to allow the juices to redistribute. Tip: Resting ensures a juicier chop.

Unbelievably tender pork chops with a hint of sweetness from the apples and a tangy crunch from the sauerkraut make this dish a weeknight winner. Serve it over a bed of mashed potatoes for a hearty meal that comforts any soul.

Pork Chop and Sauerkraut with Caraway Seeds

Often, the most comforting meals are those that combine simple ingredients with time-honored techniques. This dish, featuring succulent pork chops paired with tangy sauerkraut and aromatic caraway seeds, is a testament to that truth, offering a balance of flavors that’s both hearty and refined.

Ingredients

• 2 bone-in, heritage-breed pork chops, 1-inch thick
• 1 tbsp clarified butter
• 2 cups fermented sauerkraut, drained
• 1 tsp caraway seeds
• 1/2 cup dry white wine
• 1/2 cup chicken stock, homemade preferred
• Salt, to season
• Freshly ground black pepper, to season

Instructions

1. Preheat a heavy-bottomed skillet over medium-high heat until a drop of water sizzles upon contact.
2. Season both sides of the pork chops generously with salt and freshly ground black pepper.
3. Add clarified butter to the skillet, swirling to coat the bottom evenly.
4. Place the pork chops in the skillet, searing for 3-4 minutes on each side until a golden-brown crust forms. Tip: Avoid moving the chops during searing to ensure a perfect crust.
5. Remove the pork chops from the skillet and set aside on a warm plate.
6. In the same skillet, add the sauerkraut and caraway seeds, sautéing for 2 minutes to lightly toast the seeds.
7. Deglaze the skillet with dry white wine, scraping up any browned bits from the bottom, and reduce by half, about 2 minutes.
8. Add chicken stock to the skillet, stirring to combine, then return the pork chops to the skillet, nestling them into the sauerkraut.
9. Cover the skillet and reduce the heat to low, simmering for 15 minutes, or until the pork chops reach an internal temperature of 145°F. Tip: Use a meat thermometer for accuracy.
10. Let the pork chops rest for 5 minutes before serving to allow the juices to redistribute. Tip: Resting ensures moist, tender meat.

When served, the pork chops are irresistibly juicy, with the sauerkraut offering a delightful crunch and a burst of tangy flavor. For a creative twist, serve atop a bed of creamy mashed potatoes to soak up the flavorful juices.

Beer Braised Pork Chop and Sauerkraut

Kickstart your culinary journey with this hearty Beer Braised Pork Chop and Sauerkraut, a dish that marries the robust flavors of well-seasoned pork with the tangy crunch of sauerkraut, all brought together with the deep, malty notes of a good beer. Perfect for those looking to explore the art of braising, this recipe promises a satisfying meal with layers of flavor.

Ingredients

• 2 bone-in, pasture-raised pork chops, 1-inch thick
• 1 tbsp clarified butter
• 1 cup sauerkraut, drained
• 1/2 cup dark beer
• 1/2 cup chicken stock, low-sodium
• 1 tbsp whole grain mustard
• 1 tsp caraway seeds
• 1/2 tsp smoked paprika
• Salt and freshly ground black pepper, to season

Instructions

1. Season the pork chops generously with salt, pepper, and smoked paprika on both sides.
2. Heat clarified butter in a heavy-bottomed skillet over medium-high heat until shimmering.
3. Sear the pork chops for 3-4 minutes per side, until a golden-brown crust forms. Remove and set aside.
4. In the same skillet, add sauerkraut, caraway seeds, and whole grain mustard, sautéing for 2 minutes to blend the flavors.
5. Pour in the dark beer and chicken stock, scraping the bottom of the skillet to deglaze and incorporate the fond.
6. Return the pork chops to the skillet, nestling them into the sauerkraut mixture.
7. Reduce heat to low, cover, and simmer for 25 minutes, or until the pork is tender and reaches an internal temperature of 145°F.
8. Remove the lid for the last 5 minutes of cooking to allow the sauce to slightly reduce.

Yield pork chops that are succulent and flavorful, with the sauerkraut offering a delightful contrast in texture and taste. Serve atop a mound of buttery mashed potatoes or with a side of crusty bread to soak up the rich, beer-infused sauce.

Pork Chop and Sauerkraut Casserole

Ready to explore a comforting classic with a twist? This Pork Chop and Sauerkraut Casserole combines hearty flavors and simple techniques for a satisfying meal that’s perfect for any night of the week.

Ingredients

• 4 bone-in, heritage-breed pork chops, 1-inch thick
• 2 cups sauerkraut, drained and rinsed
• 1 large yellow onion, thinly sliced
• 2 cloves garlic, minced
• 1 cup chicken stock, homemade preferred
• 1 tbsp clarified butter
• 1 tsp caraway seeds
• 1/2 tsp freshly ground black pepper
• 1/4 tsp sea salt

Instructions

1. Preheat your oven to 350°F (175°C) to ensure even cooking.
2. In a large skillet over medium heat, melt the clarified butter until it shimmers, indicating it’s ready for searing.
3. Season the pork chops with sea salt and freshly ground black pepper, then sear in the skillet for 3 minutes per side to develop a golden crust.
4. Remove the pork chops and set aside; in the same skillet, sauté the thinly sliced yellow onion until translucent, about 5 minutes.
5. Add the minced garlic and caraway seeds, cooking for an additional 1 minute until fragrant.
6. Layer the drained sauerkraut over the onions, then place the seared pork chops on top.
7. Pour the chicken stock over the ingredients, ensuring the pork chops are partially submerged for moisture.
8. Cover the skillet with a lid or aluminum foil and transfer to the preheated oven.
9. Bake for 45 minutes, or until the pork chops reach an internal temperature of 145°F (63°C).
10. Let the casserole rest for 5 minutes before serving to allow the juices to redistribute.

Perfectly tender pork chops meld with the tangy sauerkraut and sweet onions, creating a dish with layers of flavor. Serve atop a bed of creamy mashed potatoes for a complete meal that comforts and satisfies.

Pork Chop and Sauerkraut with Apples and Onions

Now, let’s dive into a comforting dish that balances savory and sweet flavors, perfect for a cozy dinner. This recipe combines tender pork chops with tangy sauerkraut, sweet apples, and caramelized onions for a hearty meal.

Ingredients

• 4 bone-in, pasture-raised pork chops, 1-inch thick
• 2 cups sauerkraut, drained
• 2 medium apples, cored and thinly sliced
• 1 large yellow onion, thinly sliced
• 2 tbsp clarified butter
• 1 tbsp caraway seeds
• 1/2 cup dry white wine
• 1/2 cup chicken stock
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat your oven to 350°F (175°C).
2. Season the pork chops generously with salt and pepper on both sides.
3. In a large oven-safe skillet, heat the clarified butter over medium-high heat until shimmering.
4. Sear the pork chops for 3-4 minutes per side, until golden brown. Remove and set aside.
5. In the same skillet, add the sliced onions and caraway seeds. Cook for 5 minutes, stirring occasionally, until onions are translucent.
6. Add the apples and sauerkraut to the skillet, stirring to combine. Cook for another 3 minutes.
7. Pour in the white wine and chicken stock, scraping up any browned bits from the bottom of the pan.
8. Return the pork chops to the skillet, nestling them into the sauerkraut mixture.
9. Transfer the skillet to the preheated oven and bake for 25 minutes, or until the pork chops reach an internal temperature of 145°F (63°C).
10. Remove from the oven and let rest for 5 minutes before serving.

Offering a delightful contrast of textures, the pork chops are juicy and tender, while the sauerkraut and apples provide a pleasant crunch. Serve this dish with a side of mashed potatoes or crusty bread to soak up the flavorful juices.

Pork Chop and Sauerkraut Soup

Now, let’s dive into creating a comforting bowl of Pork Chop and Sauerkraut Soup, a dish that perfectly balances the richness of pork with the tangy depth of sauerkraut. This recipe is designed to guide you through each step with precision, ensuring a delicious outcome every time.

Ingredients

• 2 pasture-raised pork chops, bone-in, 1-inch thick
• 1 tbsp clarified butter
• 1 cup sauerkraut, drained
• 4 cups chicken stock, homemade preferred
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tsp caraway seeds
• 1 bay leaf
• Salt, to season
• Freshly ground black pepper, to season

Instructions

1. Season the pork chops generously with salt and freshly ground black pepper on both sides.
2. In a large pot, heat the clarified butter over medium-high heat until shimmering.
3. Sear the pork chops for 3-4 minutes per side, or until a golden-brown crust forms. Remove and set aside.
4. In the same pot, add the finely diced onion and sauté until translucent, about 5 minutes.
5. Add the minced garlic and caraway seeds, stirring constantly for 1 minute until fragrant.
6. Pour in the chicken stock, scraping the bottom of the pot to release any browned bits.
7. Add the sauerkraut and bay leaf, then return the pork chops to the pot.
8. Bring the soup to a simmer, then reduce the heat to low. Cover and cook for 45 minutes, or until the pork is tender.
9. Remove the pork chops from the soup, shred the meat, and discard the bones. Return the shredded pork to the pot.
10. Simmer uncovered for an additional 10 minutes to allow the flavors to meld. Adjust seasoning with salt and pepper if necessary.

Once ready, the soup should have a harmonious blend of tangy and savory flavors, with the pork being fork-tender. For an extra touch, serve with a dollop of sour cream and a sprinkle of fresh dill to enhance the flavors and add a creamy texture.

Pork Chop and Sauerkraut Stew

You might think that combining pork chops with sauerkraut sounds unconventional, but this stew brings together the hearty richness of pork with the tangy depth of sauerkraut in a way that’s both comforting and sophisticated.

Ingredients

• 4 bone-in, pasture-raised pork chops, 1-inch thick
• 2 cups sauerkraut, drained
• 1 large yellow onion, thinly sliced
• 2 cloves garlic, minced
• 1 tbsp clarified butter
• 2 cups chicken stock, homemade preferred
• 1 tsp caraway seeds
• 1 bay leaf
• Salt, to season
• Freshly ground black pepper, to season

Instructions

1. Preheat a large, heavy-bottomed pot over medium heat for 2 minutes until hot.
2. Add clarified butter to the pot, swirling to coat the bottom evenly.
3. Season pork chops generously with salt and pepper on both sides.
4. Sear pork chops in the pot for 3-4 minutes per side until golden brown. Remove and set aside.
5. In the same pot, add sliced onion and sauté for 5 minutes until translucent.
6. Add minced garlic and caraway seeds, cooking for 1 minute until fragrant.
7. Return pork chops to the pot, nestling them into the onions.
8. Add sauerkraut, chicken stock, and bay leaf, ensuring the pork chops are partially submerged.
9. Bring to a simmer, then reduce heat to low. Cover and cook for 45 minutes, until pork is tender.
10. Discard the bay leaf and adjust seasoning with salt and pepper if necessary.

Just before serving, let the stew rest for 5 minutes to allow the flavors to meld. The pork should be fork-tender, with the sauerkraut offering a pleasant tang against the rich broth. Serve over a bed of mashed potatoes for a comforting meal that’s sure to impress.

Pork Chop and Sauerkraut with Potatoes

Sometimes, the most comforting meals are the ones that bring together simple ingredients in a harmonious way. Today, we’re diving into a classic dish that combines the hearty flavors of pork, the tangy crunch of sauerkraut, and the comforting softness of potatoes, all in one pan.

Ingredients

• 4 bone-in, pasture-raised pork chops, 1-inch thick
• 2 cups sauerkraut, drained
• 4 medium Yukon Gold potatoes, quartered
• 2 tbsp clarified butter
• 1 tsp caraway seeds
• 1/2 cup chicken stock
• 1 tsp smoked paprika
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat your oven to 375°F (190°C) to ensure even cooking of the dish.
2. Season the pork chops generously with salt, pepper, and smoked paprika on both sides.
3. In a large oven-safe skillet, heat the clarified butter over medium-high heat until shimmering.
4. Sear the pork chops for 3 minutes per side, or until a golden-brown crust forms, then remove from the skillet and set aside.
5. In the same skillet, add the quartered potatoes and caraway seeds, sautéing for 5 minutes until the potatoes begin to soften.
6. Spread the sauerkraut evenly over the potatoes, then pour in the chicken stock to deglaze the pan, scraping up any browned bits.
7. Return the pork chops to the skillet, nestling them into the sauerkraut and potatoes.
8. Transfer the skillet to the preheated oven and bake for 25 minutes, or until the pork chops reach an internal temperature of 145°F (63°C).
9. Let the dish rest for 5 minutes before serving to allow the juices to redistribute.

After baking, the pork chops will be juicy and flavorful, perfectly complemented by the tangy sauerkraut and tender potatoes. For a creative twist, serve this dish with a dollop of sour cream and a sprinkle of fresh dill to enhance its richness and add a pop of color.

Pork Chop and Sauerkraut with Bacon

One of the most comforting and flavorful dishes you can prepare for a hearty meal is a perfectly cooked pork chop paired with tangy sauerkraut and crispy bacon. This recipe is designed to guide you through each step, ensuring a delicious outcome every time.

Ingredients

• 4 bone-in pork chops, 1-inch thick
• 2 cups sauerkraut, drained
• 4 slices thick-cut bacon, diced
• 1 tablespoon clarified butter
• 1/2 cup chicken stock
• 1 teaspoon caraway seeds
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon whole-grain mustard

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the pork chops later.
2. In a large skillet over medium heat, render the diced bacon until crispy, about 5 minutes. Remove the bacon with a slotted spoon and set aside, leaving the fat in the skillet.
3. Increase the heat to medium-high and add the clarified butter to the skillet. Season the pork chops with black pepper and sear for 3 minutes per side until golden brown.
4. Transfer the pork chops to a baking dish. In the same skillet, add the sauerkraut, chicken stock, caraway seeds, and whole-grain mustard. Stir to combine and bring to a simmer.
5. Pour the sauerkraut mixture over the pork chops in the baking dish. Cover with aluminum foil and bake for 25 minutes.
6. Remove the foil, sprinkle the reserved bacon over the top, and bake uncovered for an additional 5 minutes to crisp the bacon.
7. Let the dish rest for 5 minutes before serving to allow the juices to redistribute.

Best enjoyed hot, this dish offers a delightful contrast between the tender pork, the tangy sauerkraut, and the smoky bacon. For an extra touch, serve it with a side of mashed potatoes to soak up the flavorful juices.

Pork Chop and Sauerkraut with Mustard Sauce

Every home cook needs a reliable, flavorful dish that feels both comforting and sophisticated, and this Pork Chop and Sauerkraut with Mustard Sauce fits the bill perfectly. It’s a harmonious blend of tangy, savory, and slightly sweet flavors that come together in a surprisingly simple process.

Ingredients

• 4 bone-in, pasture-raised pork chops, 1-inch thick
• 2 cups sauerkraut, drained
• 1/4 cup clarified butter
• 1/2 cup heavy cream
• 2 tbsp whole grain mustard
• 1 tbsp Dijon mustard
• 1/2 cup chicken stock
• 1 tsp caraway seeds
• Salt, to season

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for finishing the pork chops.
2. Season the pork chops generously with salt on both sides.
3. In a large oven-safe skillet, heat the clarified butter over medium-high heat until shimmering.
4. Sear the pork chops for 3 minutes per side, or until a golden-brown crust forms. Tip: Avoid moving the chops while searing to achieve an even crust.
5. Remove the pork chops from the skillet and set aside on a plate.
6. In the same skillet, add the sauerkraut and caraway seeds, sautéing for 2 minutes to lightly toast the seeds.
7. Pour in the chicken stock, scraping the bottom of the skillet to deglaze and incorporate any browned bits.
8. Return the pork chops to the skillet, nestling them into the sauerkraut.
9. Transfer the skillet to the preheated oven and bake for 10 minutes, or until the pork reaches an internal temperature of 145°F (63°C). Tip: Use a meat thermometer for accuracy.
10. While the pork chops bake, whisk together the heavy cream, whole grain mustard, and Dijon mustard in a small saucepan over low heat until the sauce thickens slightly, about 5 minutes. Tip: Stir constantly to prevent the sauce from separating.
11. Serve the pork chops and sauerkraut hot, drizzled with the mustard sauce.

Finished with a creamy mustard sauce, this dish offers a delightful contrast between the tender pork and the crisp, tangy sauerkraut. For an extra touch of elegance, garnish with fresh dill or serve alongside roasted fingerling potatoes.

Pork Chop and Sauerkraut with Dumplings

Zesty and comforting, this Pork Chop and Sauerkraut with Dumplings dish combines hearty flavors with a touch of tradition. Perfect for a cozy dinner, it’s a recipe that brings warmth to any table with its rich, tangy sauerkraut and tender pork chops, all topped with fluffy dumplings.

Ingredients

• 4 bone-in, pasture-raised pork chops, 1-inch thick
• 2 cups sauerkraut, drained
• 1 cup all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup whole milk
• 1 large pasture-raised egg, lightly beaten
• 2 tbsp clarified butter
• 1 cup chicken stock
• 1 tbsp caraway seeds
• 1 tbsp olive oil

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the dumplings later.
2. Season the pork chops evenly with salt on both sides.
3. Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering.
4. Sear the pork chops for 3 minutes per side, or until a golden crust forms, then remove from the skillet and set aside.
5. In the same skillet, add the sauerkraut and caraway seeds, sautéing for 2 minutes to release their flavors.
6. Pour in the chicken stock, stirring to combine, then return the pork chops to the skillet, nestling them into the sauerkraut.
7. Cover the skillet and transfer it to the preheated oven to bake for 20 minutes.
8. While the pork chops bake, prepare the dumpling batter by whisking together flour, baking powder, and salt in a bowl.
9. Add the milk and beaten egg to the dry ingredients, stirring just until combined to avoid tough dumplings.
10. After the pork chops have baked for 20 minutes, remove the skillet from the oven and drop tablespoon-sized portions of the dumpling batter onto the sauerkraut.
11. Dot the dumplings with clarified butter, then return the skillet to the oven, uncovered, for 15 minutes, or until the dumplings are puffed and golden.
12. Serve hot, ensuring each plate has a pork chop, a portion of sauerkraut, and dumplings.

Unbelievably tender pork chops meld with the tangy crunch of sauerkraut, while the dumplings add a soft, pillowy contrast. For an extra touch of elegance, garnish with fresh dill or serve alongside a crisp, green salad.

Pork Chop and Sauerkraut Pie

Zesty flavors and hearty ingredients come together in this Pork Chop and Sauerkraut Pie, a dish that promises to deliver comfort and sophistication in every bite. Perfect for those looking to explore the rich traditions of American comfort food with a twist, this recipe guides you through each step with precision.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 cup unsalted butter, chilled and cubed
• 4-6 tbsp ice water
• 1 lb bone-in pork chops, trimmed and cubed
• 1 tbsp clarified butter
• 1 large yellow onion, thinly sliced
• 2 cups sauerkraut, drained and rinsed
• 1/2 cup sour cream
• 1 tsp caraway seeds
• 1/2 tsp freshly ground black pepper
• 1 pasture-raised egg, lightly beaten for egg wash

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, combine the sifted all-purpose flour and chilled, cubed unsalted butter. Use your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs.
3. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Wrap in plastic and chill for 30 minutes.
4. While the dough chills, heat clarified butter in a skillet over medium heat. Add cubed pork chops and cook until browned on all sides, about 5 minutes. Remove and set aside.
5. In the same skillet, add thinly sliced yellow onion and cook until translucent, about 3 minutes. Stir in sauerkraut, sour cream, caraway seeds, and freshly ground black pepper. Cook for another 2 minutes.
6. Roll out the chilled dough on a floured surface to fit a 9-inch pie dish. Line the dish with the dough, trimming any excess.
7. Fill the pie crust with the pork chop mixture, then cover with the remaining dough. Seal the edges and brush the top with lightly beaten egg wash.
8. Bake for 35-40 minutes, or until the crust is golden brown.
9. Let the pie rest for 10 minutes before serving.

The Pork Chop and Sauerkraut Pie offers a delightful contrast of textures, from the flaky crust to the tender pork and tangy sauerkraut. Try serving it with a dollop of sour cream on the side for an extra layer of richness.

Pork Chop and Sauerkraut Stir Fry

Mastering the art of combining savory pork with tangy sauerkraut, this stir fry brings a delightful contrast of flavors to your table. Perfect for a quick weeknight dinner, it’s a dish that promises both simplicity and depth in every bite.

Ingredients

• 1 lb boneless pork chops, thinly sliced against the grain
• 2 cups sauerkraut, drained
• 2 tbsp clarified butter
• 1 medium yellow onion, julienned
• 2 cloves garlic, minced
• 1 tbsp caraway seeds
• 1/2 cup chicken stock
• 1 tbsp Dijon mustard
• Salt, to season

Instructions

1. Heat a large skillet over medium-high heat and add the clarified butter, allowing it to melt evenly across the surface.
2. Add the thinly sliced pork chops to the skillet, seasoning lightly with salt. Sear for 2-3 minutes on each side until golden brown, then remove from the skillet and set aside.
3. In the same skillet, add the julienned onion and minced garlic, sautéing for 2 minutes until the onion begins to soften.
4. Stir in the caraway seeds and cook for an additional 30 seconds to release their aroma.
5. Add the drained sauerkraut to the skillet, mixing well with the onions and garlic. Cook for 3 minutes to slightly caramelize the sauerkraut.
6. Pour in the chicken stock and Dijon mustard, stirring to combine all ingredients evenly.
7. Return the seared pork chops to the skillet, nestling them into the sauerkraut mixture. Reduce heat to low, cover, and simmer for 10 minutes to allow the flavors to meld.
8. Uncover and cook for an additional 2 minutes to reduce any excess liquid, ensuring the pork is cooked through and the sauerkraut is tender.

Unveil a dish where the pork is succulent and the sauerkraut offers a crisp-tender texture, with a harmonious blend of tangy and savory notes. Serve over a bed of creamy mashed potatoes or alongside crusty bread to soak up the flavorful juices.

Pork Chop and Sauerkraut Salad

Sometimes, the most satisfying meals come from combining simple ingredients with a bit of culinary creativity. This Pork Chop and Sauerkraut Salad is a testament to that, offering a delightful mix of textures and flavors that are both comforting and refreshing.

Ingredients

• 2 bone-in, pasture-raised pork chops, 1 inch thick
• 1 cup sauerkraut, drained
• 2 tbsp clarified butter
• 1 tbsp whole grain mustard
• 1/2 cup apple cider vinegar
• 1 tbsp honey
• 1/4 cup extra virgin olive oil
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat a cast-iron skillet over medium-high heat until it reaches 375°F.
2. Season the pork chops generously with salt and pepper on both sides.
3. Add clarified butter to the skillet, swirling to coat the bottom evenly.
4. Place the pork chops in the skillet, searing for 3 minutes on each side until a golden-brown crust forms.
5. Reduce the heat to medium and continue cooking for an additional 4 minutes per side, or until the internal temperature reaches 145°F.
6. Transfer the pork chops to a plate and let them rest for 5 minutes to allow the juices to redistribute.
7. In a mixing bowl, whisk together whole grain mustard, apple cider vinegar, honey, and extra virgin olive oil to create the dressing.
8. Toss the sauerkraut with the dressing until evenly coated.
9. Slice the rested pork chops against the grain into 1/2-inch thick pieces.
10. Arrange the sliced pork chops on a serving platter and top with the dressed sauerkraut.

For a visually appealing presentation, garnish with fresh dill or parsley. The crispness of the sauerkraut paired with the succulent pork creates a harmonious balance that’s both hearty and light. Serve this dish with a side of roasted potatoes or a fresh green salad for a complete meal.

Pork Chop and Sauerkraut Sandwich

Creating a Pork Chop and Sauerkraut Sandwich is a delightful way to bring together the hearty flavors of well-seasoned pork and the tangy crunch of sauerkraut. This guide will walk you through each step to ensure your sandwich is perfectly balanced and delicious.

Ingredients

• 2 bone-in pork chops, about 1 inch thick
• 1 cup sauerkraut, drained
• 2 tbsp clarified butter
• 1 tbsp whole grain mustard
• 2 slices rye bread
• 1/2 tsp caraway seeds
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat a cast-iron skillet over medium-high heat until it reaches 375°F.
2. Season both sides of the pork chops with salt and freshly ground black pepper.
3. Add clarified butter to the skillet, swirling to coat the bottom evenly.
4. Place the pork chops in the skillet, cooking for 4 minutes on each side until a golden crust forms and the internal temperature reaches 145°F.
5. Remove the pork chops from the skillet and let them rest on a plate for 5 minutes to allow the juices to redistribute.
6. While the pork rests, toast the rye bread slices until golden and crisp.
7. Spread whole grain mustard evenly on one side of each toasted rye bread slice.
8. Layer the sauerkraut and the rested pork chops on one slice of bread, sprinkling caraway seeds over the sauerkraut for added flavor.
9. Top with the second slice of bread, cut the sandwich in half, and serve immediately.

The sandwich offers a satisfying contrast between the tender, juicy pork and the crisp, tangy sauerkraut, all brought together by the earthy notes of rye and caraway. For an extra touch, serve with a side of pickled vegetables to complement the flavors.

Pork Chop and Sauerkraut Pizza

Creating a unique pizza that combines the hearty flavors of pork chops with the tangy zest of sauerkraut is a delightful way to explore new culinary territories. This recipe guides you through each step to ensure a perfectly balanced dish.

Ingredients

• 1 lb pizza dough, homemade or store-bought
• 1/2 cup tomato sauce, preferably San Marzano
• 1 cup sauerkraut, drained and squeezed dry
• 2 pork chops, boneless and thinly sliced
• 1 cup mozzarella cheese, shredded
• 1/2 cup Gouda cheese, shredded
• 1 tbsp olive oil
• 1 tsp caraway seeds
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat your oven to 475°F (245°C) with a pizza stone or baking sheet inside to heat up.
2. Season the thinly sliced pork chops with salt and pepper, then sauté in olive oil over medium-high heat until just cooked through, about 2 minutes per side. Set aside.
3. On a floured surface, roll out the pizza dough to a 12-inch circle. Transfer to a piece of parchment paper.
4. Spread the tomato sauce evenly over the dough, leaving a 1-inch border for the crust.
5. Distribute the sauerkraut over the sauce, followed by the cooked pork chops, mozzarella, and Gouda cheeses. Sprinkle caraway seeds on top.
6. Transfer the pizza (on the parchment) onto the preheated stone or baking sheet. Bake for 12-15 minutes, until the crust is golden and the cheese is bubbly.
7. Let the pizza rest for 5 minutes before slicing to allow the cheese to set.

Every bite of this pizza offers a crispy crust with a juicy, flavorful topping. The sauerkraut adds a bright acidity that cuts through the richness of the pork and cheese, making it a perfect dish for a cozy night in or a casual gathering with friends.

Conclusion

We hope this roundup of 20 delicious pork chop and sauerkraut recipes inspires your next meal! Whether you’re cooking for a special occasion or a cozy weeknight dinner, there’s something here for everyone. Don’t forget to try out your favorites, share your thoughts in the comments, and pin this article to your Pinterest board for easy access. Happy cooking!