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Pork Chops and Sauerkraut

 Pork Chops and Sauerkraut
My mother made this dish years ago, when she was a young girl living in Germany. Later on, she continued to make it for our family. Today when I cook it, the wonderful aroma of sauerkraut fills the house, bringing back many warm memories for me. Mother usually served plain boiled potatoes with this dish, but for a special treat she'd serve steamed dumplings.
4 ServingsPrep: 10 min. Cook: 45 minutes


  • 4 bone-in pork loin chops (3/4 inch thick)
  • 2 tablespoons canola oil
  • 1 cup chopped onion
  • 1 can (14-1/2 ounces) chicken broth
  • 1/2 teaspoon caraway seeds
  • 1/4 teaspoon pepper
  • 1/4 teaspoon celery seed
  • 1 can (14 ounces) sauerkraut, rinsed and well drained
  • 1 red apple, chopped
  • 4 bacon strips, cooked and crumbled, optional


  • In a skillet, brown pork chops in oil; drain. Stir in the onion,
  • broth, caraway seeds, pepper and celery seed. Cover and cook over
  • medium heat for 30 minutes or until tender. Add sauerkraut and
  • apple.
  • Cover and simmer 10-15 minutes or until heated through. Before
  • serving, sprinkle with bacon if desired. Yield: 4 servings.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer