🇩🇪 German-Style Kraut with Pork Chops
🥩 Ingredients:
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4 bone-in or boneless pork chops (about 1 inch thick)
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2 tbsp oil (vegetable or canola)
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Salt and pepper, to taste
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1 medium onion, thinly sliced
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1 apple, peeled and sliced (Granny Smith or other tart apple works well)
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1 clove garlic, minced
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1 ½ cups sauerkraut (drained slightly, but not rinsed)
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1 tsp caraway seeds (optional but traditional)
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1/2 cup chicken broth or dry white wine
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1 tbsp brown sugar or honey (optional, to balance acidity)
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1 tbsp Dijon or German mustard (optional, adds depth)
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Fresh thyme or bay leaf (optional for more flavor)
🔥 Instructions:
1. Sear the pork chops:
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Pat pork chops dry and season with salt and pepper.
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In a large skillet or Dutch oven, heat oil over medium-high.
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Sear pork chops 2–3 minutes per side until nicely browned (they don’t need to be cooked through). Remove and set aside.
2. Sauté aromatics:
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In the same pan, reduce heat to medium.
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Add sliced onions and cook 3–4 minutes until softened.
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Stir in garlic and apple slices; cook another 2 minutes.
3. Add kraut & seasonings:
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Stir in sauerkraut, caraway seeds, brown sugar, mustard (if using), and pour in the broth or wine.
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Mix to combine. Bring to a simmer.
4. Simmer with pork:
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Nestle the seared pork chops back into the pan, covering them partially with the kraut mixture.
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Cover and simmer gently over low heat for 25–35 minutes, until pork is tender and flavors meld.
5. Finish & serve:
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Taste and adjust seasoning. Add a splash more broth if it seems dry.
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Serve hot with mashed potatoes, spaetzle, or rye bread.
🥄 Serving Suggestions:
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Classic German mustard on the side
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Boiled or mashed potatoes
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A cold German beer (like a pilsner or dunkel)
🧊 Make-Ahead Tip:
This dish tastes even better the next day, as the flavors deepen. Great for reheating!
Would you like a slow cooker or oven-baked version instead?
