Pork Chops, With Sauerkraut

Name: Pork Chops, With Sauerkraut
Total time: 40 min
Yield: 4 servings
Cuisine: german
Ingredients: 4 slices thick bacon; 4 pork chops; 1 medium onion, sliced; 1 1/2 pounds sauerkraut, washed; 1 tablespoon caraway seeds; 1 teaspoon freshly ground pepper; 1 cup beer; Coarse salt to taste

By Moira Hodgson

Total Time: 40 minutes
Rating: 4(196)
Notes: Read community notes

Featured in: FOOD; THE PORK CHOP: PLAIN AND (DELICIOUSLY) SIMPLE

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Ingredients

Yield:4 servings

4slices thick bacon
4pork chops
1medium onion, sliced
1½pounds sauerkraut, washed
1tablespoon caraway seeds
1teaspoon freshly ground pepper
1cup beer
Coarse salt to taste

Ingredient Substitution Guide

Preparation

Step 1
In a heavy skillet, fry the bacon until golden. Remove and drain on paper towels. Brown the chops in the bacon fat and add the onion, the sauerkraut, the bacon, caraway seeds and pepper. Cover the chops well with the sauerkraut.
Step 2
Add the beer, bring to boil, turn down heat and simmer gently for 25 minutes, or until the pork chops are cooked.

Tip

Serve this with Dusseldorf mustard and boiled potatoes.

Ratings

4 out of 5

196 user ratings

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Private Notes

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Cooking Notes

Stuart6 years ago

What the heck does washed sauerkraut mean?

dimmerswitch6 years ago

Omitted bacon and browned the chops on their own in braising pan. Removed from pan. Added medium apple diced (sweet-tart Honeycrisp with skin left on) to saute with the onion. caraway seed and pepper. After adding beer and bringing to boil, covered and finished off in a 325 oven for about 25 minutes. Tender, juicy chops and the sauerkraut flavors were delicious. Very easy. Will make it again.

Maria6 years ago

Such a simple recipe -- but one that yielded fragrant and delicious results. I marinated the chops with a few splashes of fig vinegar for several hours, wiping them dry before browning. Rinsing the sauerkraut seemed important to the rich flavor of the dish, my guests remarking that the house smelled delectable, not always the case when cooking with sauerkraut. I served it with a mix of mashed russet and sweet potatoes and a green vegetable.

Eric Soderlund6 years ago

It means rinsed and squeezed dry. Some recipes recommend that technique. It makes the sour taste milder and some people prefer it.

Mary5 years ago

Use Refrigerated Sauerkraut. Sauerkraut is alive and will continue to ferment past it’s peak stage unless kept at a stable temperature. For this reason, good-for-you sauerkraut is typically sold in the refrigerator section. Sauerkraut is made with just cabbage and salt. No Vinegar.

wrightpm2 years ago

browned the chops on their own in braising pan. Removed from pan. Added medium apple diced (sweet-tart Honeycrisp with skin left on) to saute with the onion. caraway seed and pepper. After adding beer and bringing to boil, covered and finished off in a 325 oven for about 25 minutes.

Buck Turgidson2 years ago

Easy on the caraway. I throw a little garlic in with the onions.

Marianne3 years ago

We add a sliced apple, skin on, with the onion and so forth. After dishing up the solid contents of the pan, we reduce the liquid to a delicious sauce. We spoon that over each serving, put the bacon on top, and serve with roasted carrots. Delicious!

sue3 years ago

good recipe. used small potatoes and chicken stock. the pork was very tender.also added green apple.

lgm13 years ago

Chop very tender. But - even after rinsing can of sauerkraut, dish too salty. Did not like the bacon added - more salt and chewy texture. Would go with basic kraut and chop next time, but cooking process fine on stove top.

Elva3 years ago

Good recipe. However, next time I would fry the bacon until crispy (not simply golden). Then, instead of adding the bacon to the sauerkraut/onion mix in the pan, I would save it and then use it as a topping to the finished dish.

Liz4 years ago

Thanks Dimmerswitch. Followed your lead on the apple and finishing in the oven. Also used bacon grease to brown chops rather than cooking bacon. I used organic raw sauerkraut as that was what I had. Delicious and the pork chops were tender.

Jean4 years ago

Use very thick bone in chops. They will stay moist!

Mary Beth Kohler4 years ago

Reminded me of a meal I ate in Alsace- delicious!

Amy Patera5 years ago

Easy and delicious!

Victoria I5 years ago

I encountered the tough chop problem despite having some very thick chops. Next time would pay more attention to when they are cooked through. I didn't love this dish but my husband liked it a lot.

Ted Ray5 years ago

I made this exactly per the recipe and it was delicious! I served steamed broccoli and oven roasted potatoes on the side... perfect mid-week dinner. This recipe is a keeper!

Mary5 years ago

Larry3 years ago

Refrigerated kraut has preservatives that canned/jarred sauerkraut doesn't have, though, right? I was surprised to learn that, and now I only use sauerkraut that's shelf-stable.

Very tasty and German6 years ago

I added some German sausages from Aldi to this recipe and it was wonderful. Between the bacon, pork chop and sausages it was a lot of different flavors that all worked well together. Reasonable to do for a weeknight dinner and a little taste trip to Europe

Chops like shoe leather6 years ago

Smelled great but was very disappointed with the final product...chops tough

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