Are you searching for a meal that is the very definition of cozy, old-world comfort food? A perfect, hearty balance of savory, sweet, and tangy flavors that will warm you from the inside out? This incredible, from-scratch Pork Chops with Braised Sauerkraut and Apples is a timeless classic that is guaranteed to become a new fall and winter favorite.
This isn’t just a recipe; it’s a guide to a truly satisfying, one-pan (mostly!) meal that celebrates the best of rustic, European-style cooking. We’ll show you the simple secrets to perfectly juicy and tender pan-seared pork chops, and how to transform a simple jar of sauerkraut into a sweet, tangy, and unbelievably delicious braised side dish. This is a sophisticated yet simple meal that is perfect for any chilly evening.
Table of Contents
Table of Contents
Recipe Overview: The Ultimate Old-World Comfort Food
What makes this Pork and Sauerkraut recipe so spectacularly delicious is its perfect harmony of flavors. The rich, savory flavor of the pan-seared pork chops is the ideal partner for the tangy, fermented sauerkraut. But the real magic is how we balance that tang by braising the sauerkraut with sweet apples, tender onions, and rich apple cider. A hint of earthy caraway and warm spices rounds out the dish, creating a meal that is complex, deeply satisfying, and surprisingly easy to make on a weeknight.
| Metric | Time / Level |
| Total Time | 40 minutes |
| Active Prep Time | 20 minutes |
| Difficulty Level | Easy |
| Servings | 4 |
The Essential Ingredients for This Cozy Meal
This recipe uses a handful of classic, high-impact ingredients to create its signature comforting and savory flavor.
- The Pork Chops:
- Thin, Bone-In Chops: The recipe calls for thin (about 1/2- to 3/4-inch thick), bone-in, center-cut pork chops, often labeled as “pork scallopini” if pounded thinner. This cut is perfect for a quick, high-heat pan-sear, as it cooks through very fast. The bone adds a huge amount of flavor and helps to keep the thinner chop from drying out.
- Paprika: A generous seasoning of sweet paprika gives the pork a beautiful, rustic color and a subtle, smoky sweetness.
- The Braised Sauerkraut:
- Sauerkraut: The star of the show! You can use your favorite brand of jarred or refrigerated sauerkraut. The most important step is to rinse, drain, and squeeze it dry. This removes the harsh, overly salty brine and allows the sauerkraut to absorb all the delicious, sweet, and savory flavors of the braising liquid.
- The Flavor Trio (Apples, Onions & Caraway): This is a classic, can’t-miss, German-inspired flavor combination. Sweet apples (like Gala or Fuji) and tender onions perfectly balance the tang of the sauerkraut, while caraway seeds provide a unique, aromatic, slightly anise-like flavor that is the signature taste of many Central European dishes.
- The Braising Liquid: A combination of sweet apple cider and savory chicken stock creates the perfect, balanced liquid for simmering and tenderizing the sauerkraut and apples.
Step-by-Step to Perfect Pork and Sauerkraut
This delicious meal comes together in just a few simple stages.
Step 1: Make the Braised Sauerkraut and Apples
Step 1: First, prepare your sauerkraut. It is crucial to rinse it, drain it, and then use your hands or a clean dish towel to squeeze out as much of the excess liquid as you possibly can.
Step 2: In a large skillet, melt 2 tablespoons of the unsalted butter over medium heat. Add the 2 sliced crisp cooking apples, the 1 sliced medium onion, the 1/2 teaspoon of caraway seeds, 1/4 teaspoon of kosher salt, and a few grinds of fresh black pepper.
Step 3: Cook, stirring occasionally, for about 4 minutes, until the apples and onions have softened and are starting to get some beautiful, brown, caramelized edges.
Step 4: Add the prepared sauerkraut to the skillet and cook for about 2 minutes, until any remaining excess liquid has evaporated.
Step 5: Add the 1/2 cup of apple cider and the 1/2 cup of chicken stock to the pan and bring the mixture to a simmer. Reduce the heat to medium-low and let everything cook, uncovered, for about 8 minutes, until the apples and onions are completely soft and the liquid has reduced slightly.
Part 2: Cook the Perfect Pan-Seared Pork Chops
Step 1: While the sauerkraut is simmering, prepare your pork chops. Pat your 4 thin, bone-in pork chops completely dry with a paper towel. Season them generously on all sides with the 2 teaspoons of paprika, 1 teaspoon of kosher salt, and a few grinds of fresh black pepper.
Pro Tip: Patting the meat dry is the number one secret to getting a beautiful, golden-brown crust or sear!
Step 2: In a separate large skillet, melt the remaining 2 tablespoons of butter over medium-high heat.
Step 3: Working in two batches to avoid overcrowding the pan, carefully lay the pork chops in the hot skillet. Let them sear for 1 to 2 minutes per side, until they are a deep golden brown and just cooked through.
Pro Tip: Because these are thin chops, they will cook very quickly! The best way to ensure they are juicy and not dry is to use an instant-read thermometer. Pork is perfectly cooked at 145°F (63°C).
Step 4: Transfer the cooked pork chops to a plate and let them rest for a few minutes.
The Best Pork Chops with Sauerkraut and Apples
A quick and flavorful one-pan skillet meal that combines sweet and savory German-inspired flavors. The dish features thin pork cutlets (scallopini) seasoned with paprika and quickly pan-fried until golden. It is served with a warm side of sauerkraut and apples, which are sautéed in butter with onions and caraway seeds, then simmered in a mixture of apple cider and chicken stock until tender.
Ingredients
- 4 tablespoons unsalted butter
- 2 crisp cooking apples (such as Gala or Golden Delicious), sliced
- 1 medium onion, sliced
- 1/2 teaspoon caraway seeds
- Kosher salt and freshly ground pepper
- 1 pound sauerkraut, rinsed, drained and squeezed dry
- 1/2 cup apple cider
- 1/2 cup chicken stock
- 8 pork scallopini or thin cutlets (about 1 1/2 pounds)
- 2 teaspoons paprika
- 1/4 cup chopped fresh parsley
Instructions
- In a large skillet over medium heat, melt 2 tablespoons of butter. Add the sliced apples, onion, caraway seeds, 1/4 teaspoon of salt, and a few grinds of pepper.
- Cook, stirring occasionally, for about 4 minutes, until the apples start to brown.
- Add the sauerkraut and cook for 2 minutes, until the excess liquid evaporates. Add the apple cider and chicken stock and bring the mixture to a simmer.
- Reduce the heat to medium-low and cook for about 8 minutes, until the apples and onion have softened.
- While the sauerkraut mixture cooks, season the pork cutlets with the paprika, 1 teaspoon of salt, and a few grinds of pepper.
- Melt the remaining 2 tablespoons of butter in a separate large skillet over medium heat.
- Working in two batches, cook the pork for 1 to 2 minutes per side, until browned and just cooked through. Transfer the cooked pork to a plate.
- Serve the pork with the warm sauerkraut mixture, topped with fresh parsley.
Notes
- Rinsing and squeezing the sauerkraut dry is an important step to control the saltiness and texture of the final dish.
- Using thin pork cutlets, or scallopini, ensures that the meat cooks very quickly, making this an ideal weeknight meal.
- The pork and the sauerkraut mixture are cooked in separate skillets at the same time for efficiency.
Part 3: Finish and Serve
For an extra layer of delicious, savory flavor, you can make a quick pan sauce. After you have removed the pork chops, you can deglaze the hot pork chop skillet with the apple cider and chicken stock before you add them to the sauerkraut pan.
Serve the seared pork chops with a generous spoonful of the warm, braised sauerkraut and apple mixture. Top with the 1/4 cup of chopped fresh parsley.
What to Serve With Your Pork Chops and Sauerkraut
This beautiful skillet dinner is a fantastic, hearty meal, but it pairs wonderfully with a starchy side to soak up all the delicious juices.
- Creamy Mashed Potatoes: The absolute perfect, classic partner for this dish.
- Buttered Egg Noodles or Spaetzle: Another fantastic, classic choice that is perfect with the rich flavors.
- Roasted Potatoes: Simple, roasted new potatoes or fingerling potatoes are a great accompaniment.
- Hearty Bread: A side of warm, crusty rye or pumpernickel bread is a must-have for sopping up every last drop of the delicious sauce.
Storage and Make-Ahead Tips
- Make-Ahead: The Braised Sauerkraut and Apples is the perfect make-ahead component! You can prepare the entire mixture up to 3 days in advance and store it in an airtight container in the refrigerator. When you are ready to eat, simply sear your pork chops and then gently reheat the sauerkraut mixture.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 4 days.
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Creative Recipe Variations
- Use a Different Protein: If you’re not a fan of pork chops, this delicious, braised sauerkraut is also an absolutely fantastic pairing with seared sausages (like bratwurst or kielbasa), or even with juicy, skin-on chicken thighs.
- Add a Luxurious Creamy Finish: For an even richer, more decadent sauce that is common in German cooking, you can stir a few large spoonfuls of full-fat sour cream or crème fraîche into the sauerkraut mixture at the very end, after you have turned off the heat.
- Add Some Potatoes: For a true, all-in-one-pan meal, you can add about 1 to 2 peeled and diced Yukon Gold potatoes to the skillet to simmer along with the apples and the sauerkraut.
Enjoy This Ultimate Old-World Comfort Food!
You’ve just created a truly special dish that is a perfect harmony of savory, sweet, and tangy flavors. This classic Pork Chops with Sauerkraut and Apples is a testament to the power of a simple, from-scratch meal to bring comfort and joy. It’s a rewarding and deeply satisfying recipe that is sure to become a new family favorite for all the cozy days of the year.
We hope you enjoy every last, perfect, and delicious bite!
If you enjoyed making this recipe, please leave a comment below or share it with a friend who loves a good, easy, one-pot meal!
Frequently Asked Questions (FAQs)
Q1: What is the best way to prepare store-bought sauerkraut so that it is not too sour or too salty?
The most important, non-negotiable step is to rinse, drain, and squeeze it very, very dry. Most jarred or canned sauerkraut is packed in a very salty and acidic brine. By giving it a good rinse under cold water and then squeezing out all that excess liquid, you are creating a much milder, more pleasant-tasting cabbage that is now ready to absorb all the delicious, sweet, and savory flavors of your apple cider and chicken stock.
Q2: What are the best apples to use for a savory dish like this one?
You want to use a firm apple that will hold its shape when cooked and not turn into a mushy applesauce. An apple that is both a little sweet and a little crisp, like a Gala, a Fuji, a Cameo, or a Golden Delicious, as the recipe suggests, is a fantastic choice that will complement the savory pork and tangy sauerkraut beautifully.
Q3: How do I know for sure when my pork chops are cooked through without drying them out?
The only 100% foolproof way to guarantee a juicy, perfectly cooked pork chop is to use an instant-read thermometer. Pork is perfectly and safely cooked when the internal temperature in the thickest part of the chop (not touching the bone) registers 145°F (63°C). Because these are thin chops, they will cook very quickly, so a thermometer is your best friend to prevent overcooking.
Q4: Can I make the braised sauerkraut ahead of time?
Yes, absolutely! The braised sauerkraut is the perfect make-ahead component for this meal. You can prepare it completely and store it in an airtight container in the refrigerator for up to 3 days. This turns the final dish into a very quick, 10-minute dinner of just searing your pork chops and reheating the sauerkraut.
Q5: What are caraway seeds?
Caraway seeds are the dried fruit of the caraway plant. They have a very distinct, pungent flavor that is nutty, bittersweet, sharp, and has notes of anise or licorice. It is a very common and beloved spice in German, Austrian, and other Central European cuisines and is a classic, signature pairing with both cabbage and pork.