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Pork Chops and Sauerkraut Recipe

Pork Chops and Sauerkraut Recipe

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.
TOTAL TIME: Prep: 10 min. Cook: 45 minutes YIELD:4 servings


  • 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


  • 1. 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.
  • 2. Cover and simmer 10-15 minutes or until heated through. Before serving, sprinkle with bacon if desired. Yield: 4 servings.

Wine Pairings

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer