Pin
German Pork Chops and Sauerkraut builds layers of comforting flavor by combining savory seared pork with tangy sauerkraut and a hint of sweet apples. This classic dish is perfect when you want a filling main course that still feels special enough for guests but requires little fuss after the initial prep. The interplay of bright sauerkraut and tender pork tastes like a warm hug during chilly evenings.
I first tasted this dish at an Oktoberfest potluck and fell in love with how the tart sauerkraut mellows as it cooks with the pork. It is now my go-to meal for cool weather gatherings and always draws compliments.
Ingredients
- Center cut pork chops: choose bone-in for more flavor and juicy texture
- Sauerkraut: make sure to drain well and choose one free from added preservatives for the best tang
- Large red apple: brings natural sweetness and a subtle tartness look for a crisp variety like Honeycrisp
- Onion: yellow or white onions both add savory depth select onions that are firm and heavy for their size
- Brown sugar: brings deep sweetness and rounds out the flavors dark brown sugar gives an extra molasses note
- Caraway seeds: classic for that earthy slightly peppery finish shop for seeds that smell floral and fresh when crushed
Step-by-Step Instructions
- Preheat the Oven:
- Preheat your oven to 350 degrees Fahrenheit or 175 degrees Celsius so it is hot and ready when your ingredients are assembled
- Brown the Pork Chops:
- Use a large nonstick skillet on medium high heat and brown your pork chops about 5 minutes per side
- Arrange in Baking Dish:
- After browning nestle the pork chops in a single layer in a 9 by 13 inch baking dish
- Prepare Sauerkraut Mixture:
- In a separate bowl combine your sauerkraut diced apple chopped onion brown sugar and caraway seeds
- Assemble and Bake:
- Spoon the sauerkraut mixture over the pork making sure the fruit and onions are spread out for even cooking
- Bake the Dish:
- Bake for about 45 minutes or until a meat thermometer reads at least 145 degrees Fahrenheit in the thickest chop
- Serve:
- Carefully remove the foil and let the dish rest a few minutes
Pin
My favorite part is the caraway seeds which remind me of my grandmother’s rye bread. Every time I serve this dish it sparks conversations about childhood meals and the comfort of well loved kitchen traditions around our table.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to three days. Letting the dish sit overnight actually deepens the fusion of sweet apples and savory pork which can make your next meal even more delicious. To reheat cover with foil and warm in a low oven or gently microwave individual portions.
Ingredient Substitutions
If you do not have caraway seeds try a pinch of fennel seeds or simply leave them out for a milder result. Granny Smith apples can stand in for red apples if you want extra tartness. If brown sugar is unavailable a mix of white sugar and a tablespoon of molasses works well in a pinch.
Serving Suggestions
This dish pairs perfectly with creamy mashed potatoes as a base for those pan juices or with rye bread for a rustic finish. Roasted root vegetables or a crisp cucumber salad bring great freshness alongside the warming flavors of the pork and sauerkraut.
Pin
Taste of Tradition
German Pork Chops and Sauerkraut is a staple in many homes during colder months often served on New Year’s Day for luck. The pairing of pork and sauerkraut has centuries of roots in central Europe and reflects the resourceful use of preserved foods and pork in the region’s kitchens. Cooking this meal always gives me a sense of connection to those old world traditions.
Recipe FAQs
- → What kind of pork chops work best for this dish?
Center cut pork chops are ideal, as they remain juicy and tender after baking with the sauerkraut mixture.
- → Can I substitute another apple variety?
Yes, both sweet or tart apples such as Granny Smith or Fuji add pleasant flavor contrast to the dish.
- → What does caraway seed add?
Caraway seeds provide a warm, slightly earthy note that complements sauerkraut and enhances the overall aromatic profile.
- → How do I prevent the pork chops from drying out?
Browning the pork chops first seals in juices, while baking them covered with sauerkraut helps retain moisture.
- → Is it possible to prepare this ahead of time?
You can assemble the dish and refrigerate before baking. When ready, bake as directed until the pork is cooked through.
- → Which sides go well with this meal?
Serve with mashed potatoes, rye bread, or roasted vegetables for a complete and hearty plate.