Pork and Sauerkraut (German Pork Chops)
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You’ll love this delicious German dinner of boneless pork chops and sauerkraut, with potatoes, apples and caraway seeds. It’s an easy one-pot dinner recipe, and clean up is a breeze!
Why This Recipe is a Favorite
You don’t have to be a great cook to make the best pork ever. This quick skillet recipe produces incredibly tender pork chops with minimal prep work. Your taste buds will thank you!
Aside from being savory and delicious, this is also a fantastic meal prep dish, and by peeling and chopping the potatoes ahead, you will save time on a busy night.
Foolproof and delicious! So simple you can’t go wrong. Growing up my mother used to make this dish for our family. We all loved it, great flavor!
–Suzan
This pork and sauerkraut recipe is perfect to make for an easy dinner, to celebrate Oktoberfest, or just because you love pork recipes!
Happy Kitchen Secrets
Here are my important mom-tested cooking tips for making pork and sauerkraut! I’ve made this recipe countless times to save you from a failed attempt.
- Use a high-quality sauerkraut for the best results. Not all sauerkraut is good quality. If you can’t find any at your local market, use homemade sauerkraut!
- 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 sear 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!
Ingredient Notes and Substitutions
The simple ingredients in this recipe are fairly easy to come by in most grocery stores. Here’s what you will 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: I recommend using a sweet apple like Gala or Fuji instead of a tart variety like Granny Smith. Apples add a bit of sweetness to this dish that is irresistibly tasty. If you don’t have an apple handy, don’t worry! Substitute with a cup of applesauce instead.
- onion: Dice up an onion and add it to this dish to elevate the flavor.
- potatoes: Chop up some russet or Yukon Gold potatoes to cook with this yummy dish.
- sauerkraut
- caraway seeds: This is an important ingredient, so don’t skip the caraway seeds! They are aromatic and have 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.
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.
Recipe Variations
If you want to reduce the carbs, feel free to omit the potatoes. You can make a low carb side dish instead.
This recipe works with many different cuts of pork. A pork roast or pork tenderloin medallions would be great in this dish. You can also use bone-in chops if you prefer. Just keep in mind that using a different cut of pork will affect the overall cook time.
Feel free to season up the pork chops with your favorite seasonings. Garlic powder, onion powder, black pepper and salt are often my go-tos for a little extra flavor.
Storing Leftovers
After they cool to room temperature, place any leftovers into an airtight container and store in the refrigerator for up to 4 days.
You can also freeze leftovers for up to 3 months. However, I find that the texture of cooked potatoes is unpleasant after being frozen and reheated. Allow the frozen pork chops and vegetables to thaw before reheating.
To reheat, place your dinner into a casserole dish or baking pan. To prevent the chops from drying out, add about 1/4 cup of chicken broth or water. Cover the dish with foil and place it into a 350°F. oven until the internal temperature of the pork reaches 165°F.
Pork and Sauerkraut Recipe 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 lean meat and sauerkraut is a fermented food, so yes, this meal is pretty healthy!
I’d love to hear about your experience making this recipe! Please leave a comment and rating below!
Pork and Sauerkraut (German Pork Chops)
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
Video
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!
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
Serving Suggestions
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.
This recipe was featured on The Weekend Potluck!
Excellent recipe as written. We make our own sauerkraut and I do rinse the kraut before using so it doesn’t taste too strong or salty. I was impressed at how moist the chops turned out. Definitely a keeper.
Hi Cathy, Thank you so much for the lovely review! I’m so happy you enjoyed the recipe so much, and I LOVE that you make your own sauerkraut! YUM! 🙂 -Laura
I made this classic recipe as is, and it was wonderful! Thank you for a simple and family friendly autumn/winter meal. Highly recommended!
Hi Stacy, Thank you for the lovely feedback. I’m so happy you loved the recipe! 🙂 -Laura
This was delicious! I only had white sweet potatoes so I used them but otherwise followed the recipe exactly and they were amazing. This is definitely a fan favorite!
Hi Teresa, Thank you so much for the lovely words! I’m thrilled to hear you enjoyed it so much. And I love sweet potatoes, so I think that sounds like an awesome substitution!! Thanks for sharing. 🙂 -Laura
Made this last night. If you like your kraut sweeter and your chops fall apart soft, bury the browned chops and cook a lot longer(1hr then check). Really liked the caraway.
Hi Rick, I’m so glad you enjoyed it. Thanks for your feedback! 🙂 -Laura
What temperature do you cook these in the oven
Hi Ann! Cook at 350 F (176 C). -Laura
Hi! I’m looking forward to making this tonight. I’d like to keep the dish in the oven cooking for a few hours. What temperature should I set the oven to? Thanks!
Hi Chrissy, I wouldn’t recommend letting the pork cook in the oven for much longer than the recommended cook time. It could end up overcooking and drying out. -Laura
Thanks so much! I’ve tried to make this dish last year during covid. I wanted to enjoy a meal that reminded me of my German grandparents that as a child made this meal when we visited them in Oshkosh, Wisconsin. It’s the caraway sends and substituting bratwursts cooked in beer and onions. I then followed your recipe. The meal took us all back to our childhood. Thanks
Hi Jo, Your comment warmed my heart! Thank you so much for sharing your special family memories and connection to the dish. I’m thrilled you enjoyed it! 🙂 -Laura
Ten minutes to put together, one hour in the oven, sat covered until I was ready to eat and it was PERFECT!! Adjusted nothing, added nothing, exactly as you made it and it was delicious.
Hi Eileen, Your review just made my day! I’m so thrilled to hear that yoou enjoyed it so much! 🙂 -Laura
I drained the sauerkraut well, added cup of low salt beef broth. Added onion and a 1/4 cup applesauce
We love pierogis so this time omitted the potatoes andcdid the pierogis in onion and butter
Hi Karen, I love the adaptation with the pierogis, and I’m thrilled you enjoyed the recipe. Thank you for the kind feedback! 🙂 -Laura
This recipe reminds me of the pork and sauerkraut I used to help my grandfather make as a child. I made a few changes based on personal preference and what I had on hand. I did not have an apple, so I had to omit it. I did have a sweet onion, which added nice flavor. A member of my family is sensitive to salt, so I drained and rinsed the sauerkraut before adding to the pan. I didn’t have any nice beer on hand to deglaze, as others have suggested, so I used one cup of crisp white wine and let that reduce a bit before adding the veggies. The wine worked very well, and made up for the slight sweetness missing from the lack of apple. It turned out delicious! Thanks for the recipe, and trip down memory lane!
Hi Marilyn, Thank you so much for this lovely review and the beautiful memories you shared. I’m thrilled you enjoyed the recipe and all it brings back! 🙂 -Laura
Can you adapt to a slow cooker? I do not have an oven.
Hi June! That’s a great idea! I just added the slow cooker adaptation to the recipe card, but here’s what I’d recommend:
Brown the pork chops in a skillet over medium heat, about 2 minutes per side. Transfer the pork chops to the slow cooker and add all the ingredients. Cover and cook on low for 2.5-3 hours or until very tender.
Let me know how it turns out! 🙂 -Laura
Love this recipe. I have a hint for the sauerkraut. I am the daughter of German immigrants and they had a very successful German restaurant in the 70s and 80s. Rinse the sauerkraut in a strainer before using. Makes a world of difference!
Hi Cindy! That’s a great tip. Thank you for sharing! 🙂 -Laura
I’ve been craving sauerkraut and was looking for a recipe that reminded me of my moms(I didn’t get her recipe book)and being 100% Swedish we tended to cook with wholesome simple ingredients!! This fit the bill! Thank you! Only I absolutely LOVE garlic and my Italian boyfriend loves it a bit hot. So thanks for the idea about red flakes from a subscriber! And unfortunately my eX got the Dutch oven so I’ll have to use a pan(since a meal for 4 is too small for the turkey pan! Lol)! I’ll let you know if it’s likes moms(atleast close!)! I appreciate you!
Hi Katy, I’m so glad this recipe works for you! I adore sauerkraut and sometimes it’s just the only thing that I want!! 🙂 I look forward to hearing your boyfriend’s feedback too!! -Laura
I loved this easy recipe! I grew up with this dish but Mom and Nanny (grandma) both used the stove top way. I used my Lodge Dutch Oven. I also make my own sauerkraut and I limit the salt and it doesn’t have the same amount of liquid as the kind you buy. So I took some cues from Jennifer’s idea and used a nice “hoppy” beer to deglaze. Also used small red potatoes. Wow! Turned out great. Thanks for sharing this great recipe. Definitely making it again! Next time I’ll try it with my purple sauerkraut!
Hi Diane! I’m so thrilled to hear you enjoyed the recipe, and I’m so impressed you make your own sauerkraut!! Would love to hear how it turns out with your purple sauerkraut next time!! 🙂 -Laura
Been looking for a recipe for exactly this, forever. It’s so good and easy. I omitted the onion and used bone-in pork chops and yellow potatoes instead of russets, cooked in a Creuset pot. Will definitely make this again and again. The pork chops are perfectly tender, the potatoes are cooked just enough and infused with the flavors from the meat and sauerkraut, and the sauerkraut is sublime. Thank you for this recipe.
Hi Mary, You just made my day! Thank you so much for the lovely recipe review. I love that you’ve enjoyed it so much!! 🙂 -Laura
I realized to late that I was out of Caraway Seeds. Substituted Fennel. I’ve made this recipe before with Caraway and Fennel wasn’t as good but it worked. Putting Caraway Seeds on shopping list.
Hi Jim! That sounds like a fabulous substitution. Glad you enjoyed! 🙂 -Laura
This was wonderful. My pork chops usually turn out dry so this was a good one pot tasty recipe thanks
Hi Cora, Thank you so much for your kind comment! It means the world to me to know you enjoyed it! -Laura
My chops came out tender but dry. Would too hot an oven cause this? I want to use this recipe for a camping dinner/ slow cooker meal, but this first try was in my home oven. Thank you for sharing this basis winter meal.
Hi Roseann! My first thought is that your pork chops are probably thin cut or smaller. If you cook this again, the internal temperature of pork needs to reach 145F, so use a meat thermometer to check and take the pork out of the oven once it’s cooked through. Hope that’s helpful! -Laura
I skipped the sauerkraut bc my fan hates it….i love it though….i used 2 gala apples…and tripled the caraway. Deglazed with beer…added crushed garlic…used red potatoes…soooo good!!!
Hi Jennifer! I’m drooling thinking of this! YUM! So glad you enjoyed it and I love the changes you made! -Laura
This version is the best I’ve ever made. I usually make pork chops and sauerkraut on the stove, but the oven yields very moist and tender chops. I had no russet potatoes, so I halved smallish new potatoes instead. Worked out fine. Also browned a cup of sliced onion and a large garlic clove before adding the sauerkraut. Because the sauerkraut is undrained, the dish is quite pungent. My husband and I really liked that, but next time I’m going to use half the sauerkraut liquid and add some beer, and then see which version we prefer.
Hi Marion! Thank you so much for sharing your experience, and I’m so glad you enjoyed the dish. I love the idea of using beer in place of some of the sauerkraut the next time you make it — please let me know how it turns out! -Laura
Can this be made in a slow cooker
Hi Marv, Absolutely! I’d imagine it would take about 4-5 hours high or 8 hours on low. Let me know if you try it! -Laura
So easy and delicious! Only thing I did differently was add some chopped onions after browning the chops (2 mins) added about 1/4 tsp of red pepper flakes for an additional minute (we love heat), then deglazed the pan with the sauerkraut. Into the oven and boom done an hour later and it was perfect. Thanks for sharing, it’s a keeper!
Hi Deb! Thanks so much for sharing! I’m thrilled that you liked the dish, and I love those changes you made — sounds delicious!! -Laura