This easy Pork and Sauerkraut recipe (aka German Pork Chops) is a delicious, cozy dinner your whole family will enjoy! It’s made with super simple, delicious ingredients — boneless pork chops, sauerkraut, potatoes, apples and caraway seeds, and it’s baked in a Dutch Oven for ultra tender pork and easy cleanup!
German Pork Chops
I have really fond memories of my grandpa making this dish. I can still picture him in the kitchen on a Sunday evening, cooking and listening to a Perry Como tape. He didn’t cook all that often (Grandma was the chef of the family!), but he had a few wonderful recipes up his sleeve. He also made Swedish Meatballs, and that’s another recipe that always reminds me of him.
My grandpa made recipes his grandmother taught him, and now I make them to remember him.
It makes me wonder, what dishes will my great-great-grandkids learn that were passed down by me?
Pork and Sauerkraut Ingredients
The ingredients in this recipe are fairly simple and easy to come by in most grocery stores. Here’s the list of ingredients you need:
- Boneless Pork Chops. I got mine from Porter Road.
- Apples: If you don’t have an apple handy, don’t worry! Swap a cup of apple sauce!
- Sauerkraut: It can be a little tricky finding Whole30 compliant sauerkraut. I like to use Eden Organics or Cleveland Kraut brand sauerkraut. Both are available at Walmart and Target and are made without preservatives. At Costco, Wildbrine is compliant.
- Caraway seeds: This is an important ingredient, so don’t skip the caraway seeds! They have an aromatic quality and a lovely anise flavor (think of the seeds in rye bread!) that works amazing with the sauerkraut and apples. If you don’t have them in your pantry already, you can find them in the spice aisle!
Making German Pork and Sauerkraut
One of the best things about this German Pork Chops recipe is how much hands-off time there is! Cooking pork chops and sauerkraut in the oven means the only real prep work you need to do is peeling and chopping the potatoes and apple. You can do that in advance, if you’d like, and then all you need to to get the meal ready:
- Brown the pork chops in the dutch oven on the stovetop.
- Add the sauerkraut.
- Add the apples and potatoes.
- Sprinkle in the caraway seeds.
- Cover, transfer to the oven, and bake!
👉 By the way, if you’re wondering, this is the Dutch Oven I use.
Trust me, this will quickly become one of your family’s favorite recipes. My boys (who aren’t even big on sauerkraut to begin with), couldn’t get enough of it!
The sweet apple totally mellows out the bite in the sauerkraut, and the pork chops come out super tender and delicious. If you’re on the fence, give it a try!
Check out some of my other delicious and healthy weeknight dinners:
- Classic Pot Roast
- Grilled Pork Chops with Garlic Scapes and Rosemary Peaches
- Egg Roll in a Bowl Skillet
- Grilled Chicken Salad with Avocado & Bacon
- Instant Pot Pineapple Pork Chops
Making this recipe? I’d love to hear about your experience!
Please leave a comment below or tag me on Instagram @cookathomemom.
Pork and Sauerkraut (German Pork Chops) – Whole30, Paleo
- 1.5 – 2 lb boneless pork chops about 1/2 inch thick
- 2 Tablespoon olive oil
- 4-6 medium russet potatoes
- 1 apple
- 18 ounces sauerkraut undrained
- 1 teaspoons caraway seeds
- 1 onion optional
Do the Prep Work
- Peel and dice the potatoes, apple, and onion, if using. Set them aside.
- Preheat the oven to 350°F (176°C).
Brown the Pork Chops
- While the oven preheats, pat the pork chops dry with a paper towel and season very lightly with salt and pepper. Heat a large dutch oven on the stovetop over medium-high heat.
- Add the oil. Once the oil is shimmering (about 1 minute), add the pork chops. Brown on each side for about 3 minutes per side. They should easily release once they're ready to be flipped.
Bake the Dish
- Set the pork chops aside and add the saurkraut to the hot dutch oven. With a wooden spoon, gently scrape the bottom to deglaze it. Add the onion, potatoes and apples and then lay the pork chops on top. Sprinkle the caraway seeds.
- Cover and bake in the oven for one hour. Remove the dutch oven, allow to cool slightly, and serve!
- If you don’t have an apple, substitute 1 cup apple sauce.
- The sauerkraut is usually pretty salty, so be careful about over seasoning the rest of the dish. I add no salt except for the tiny bit I use to season the pork chops. You can always add more!