Pork and Sauerkraut (German Pork Chops) - Whole30, Paleo

Finished Dish in a dutch oven with a large serving spoon.

Pork and Sauerkraut (German Pork Chops) - Whole30, Paleo

A simple one-pan meal with boneless pork chops, sauerkraut, potatoes, apples and caraway seeds.

Prep Time10

Cook Time1

Total Time1 10

Servings: servings

Calories: 554kcal

Author: Laura Miner

Equipment

Dutch Oven

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!

Slow Cooker Adaptation: 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.

Nutrition