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 baked in a Dutch oven for ultra tender pork and easy cleanup!
Pork and Sauerkraut Recipe
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?
So, I’ve decided to share this easy pork recipe with you too. This traditional dish holds so many memories for me, and I hope that you can create just as many fond memories in the kitchen. Whether you’re making it as an easy dinner or just for a little nostalgia, there are so many great flavors in this pork and sauerkraut recipe.
You don’t have to be a great cook to make the best pork ever. This quick recipe produces the most tender pork chops with minimal prep work. Your taste buds will thank you!
Why You’ll Love this Recipe
Make a wonderful pork chop dinner with this nostalgic and simple recipe. It’s been a go-to for many years now and will continue to stand the test of time:
- This is a great recipe for meal prep since it stores and reheats well. Make a few extra servings to have for lunch or dinner during the week.
- Pork and sauerkraut is Whole30 approved and Paleo friendly too. A wonderful meal when you have dietary restrictions.
- The prep time for this dish is actually not too long. Then you’ll just pop them in the oven to bake to perfection.
Ingredients
The simple ingredients in this recipe are fairly easy to come by in most grocery stores. Here’s the list of ingredients you need:
- boneless pork chops: Try to get pork chops that aren’t too thick. You’ll want them to cook through all the way and stay juicy and tender.
- apples: If you don’t have an apple handy, don’t worry! Swap a cup of apple sauce instead. I recommend using a sweet apple instead of a tart variety, like granny smith apples. Apples add a bit of sweetness to this dish that is irresistibly tasty.
- onion: Dice up an onion and add it to this dish to elevate the flavor.
- potatoes: Chop up some potatoes to cook with this yummy dish.
- 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!
Substitutions and Variations
If you need to keep this dish low carb, feel free to omit the potatoes. You can make a low carb side dish instead.
This recipe works with many different cuts of pork. Pork tenderloin medallions would be tasty in this dish, and you can also use bone-in chop if you prefer. Just keep in mind that different cuts will cook differently.
Feel free to season up the pork chops with your favorite seasonings. Garlic powder, onion powder, black pepper and salt are often my go-to’s for a little extra flavor.
How to Make 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, and then all you need to do is get the meal ready to go in the oven:
Preheat your oven to 350°F (176°C) and then pat the pork chops dry on both sides with a paper towel.
Heat a large dutch oven or heavy bottomed pot over medium-high heat and add olive oil. Once the oil is shimmering, brown the pork chops on each side.
Add the sauerkraut and then ad the diced apples, onions and potatoes.
Sprinkle in the caraway seeds, cover and then bake in the oven for about an hour. Once the pork chops reach a safe internal temperature, remove them from the oven and allow to rest a few minutes before serving.
How to Store Leftover Pork and Sauerkraut
Place leftovers into an airtight container and allow to cool completely. Store in the refrigerator for 3-4 days. You can also freeze leftovers for up to 3 months. However, I do find that cooked potatoes typically have a funny texture after they are frozen and reheated.
Allow leftovers to thaw before reheating. To reheat, pop the pork chops into the oven until they reach a safe internal temperature.
What to Serve with Pork and Sauerkraut
While pork and sauerkraut is a one-pot meal, you can still pair some yummy side dishes with it! Air fryer bacon wrapped asparagus would be so tasty, as well as some air fryer frozen green beans. A tasty purple cabbage and carrot slaw would pack even more veggies into this dish!
Homemade German spaetzle would be so good as a side to pork and sauerkraut. They’re a traditional egg noodle that pairs wonderfully with the flavors of this dish.
Keep things low carb by omitting the potatoes and serving this dish with things like spaghetti squash or roasted air fryer baby carrots.
Tips for Success
Wonderful recipes, like this one, can still be a bit tricky at times. So check out these tips so that you can have the best results:
- Use a high-quality sauerkraut for the best results. Not all sauerkraut is made with the best ingredients, so choose something with good ingredients or even make some homemade!
- If you find that your food is sticking or there isn’t enough moisture in the dish while it cooks, you can add a splash of chicken broth of vegetable broth to create more moisture in the dutch oven.
- ALWAYS brown the pork before adding the other ingredients and putting the dish in the oven. The browning process helps to lock moisture in the pork chops which will make them fork tender and fall-apart tasty!
FAQ
Just like Americans like to eat black eyed peas and cabbage on New Year’s Day for good luck throughout the year, Germans eat pork and sauerkraut to bring good fortune. This German tradition is now widely used to celebrate a Happy New Year with a tasty meal!
Pork is a very lean meat and sauerkraut has loads of different health benefits, so yes, this meal is pretty healthy!
More Dinner Recipes
- 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
Equipment
Ingredients
- 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
Instructions
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!
Video
Notes
- 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!
Nutrition
