German Pork Chops and Sauerkraut is a hearty, soul-warming dish that embodies the robust, comforting flavors of traditional German home cooking—a perfect balance of savory, tangy, and subtly sweet elements that come together in a single, satisfying casserole. This recipe is a celebration of contrasts, where juicy, bone-in pork chops are seared to golden perfection, then nestled beneath a bed of tangy sauerkraut that has been transformed by the addition of sweet diced apple, caramelized brown sugar, aromatic caraway seeds, and savory sautéed onion. As it bakes slowly in the oven, the pork chops absorb the complex flavors of the kraut mixture, while the sauerkraut itself mellows and sweetens, its sharp edge softened by the apple and sugar. The result is a dish where every component enhances the others, creating a cohesive, deeply flavorful meal that is far greater than the sum of its parts.
The brilliance of this recipe lies in its rustic simplicity and the profound depth of flavor achieved with minimal effort. A quick sear on the pork chops builds a savory foundation, locking in juices and creating a flavorful crust. The sauerkraut mixture, tossed together in a single bowl, is then piled generously over the chops, ensuring they remain moist and tender as they braise in the oven. The covered baking time allows all the flavors to meld and mingle, the pork becoming fall-apart tender and the sauerkraut evolving into a rich, savory-sweet bed of goodness. Served with classic German sides like mashed potatoes, spaetzle, or crusty rye bread to soak up the delicious juices, this dish is the ultimate comfort food for a cold evening, transporting you straight to a cozy Bavarian gasthaus with every single bite.
Why You’ll Love This Recipe:
- Classic German Comfort Food: Authentic, hearty flavors that are deeply satisfying and warming.
- Perfect Sweet & Savory Balance: The tangy sauerkraut is beautifully offset by sweet apple and brown sugar.
- Tender, Juicy Pork Chops: Braising in the sauerkraut mixture ensures the chops stay moist and flavorful.
- Simple, One-Dish Meal: Easy to assemble and bakes in a single dish for minimal cleanup.
- Incredible Aroma: Your kitchen will fill with the irresistible scent of pork, caraway, and apples as it bakes.
Ingredients:
For the Pork Chops:
4 large, bone-in center-cut pork chops (about 1-inch thick)
1 tablespoon olive oil
Kosher salt and freshly ground black pepper, to taste
For the Sauerkraut Mixture:
2 lbs (32 oz) sauerkraut, drained well (reserve a little liquid if desired)
1 large red apple, peeled, cored, and diced
1 medium yellow onion, chopped
⅔ cup packed light brown sugar
1 tablespoon caraway seeds
Instructions:
Step 1: Preheat Oven and Prepare Dish
Preheat your oven to 350°F (175°C). Generously grease a 9×13-inch baking dish with butter or non-stick cooking spray.
Step 2: Sear the Pork Chops
Pat the pork chops dry with paper towels. Season both sides generously with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the pork chops and sear for 3-4 minutes per side, until a deep golden-brown crust forms. They do not need to be cooked through. Transfer the browned chops to the prepared baking dish, arranging them in a single layer.
Step 3: Prepare the Sauerkraut Mixture
In a large mixing bowl, combine the drained sauerkraut, diced apple, chopped onion, brown sugar, and caraway seeds. Stir until all ingredients are well mixed and the sugar is evenly distributed.
Step 4: Assemble the Casserole
Spread the sauerkraut mixture evenly over the pork chops in the baking dish, covering them completely.
Step 5: Bake
Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 45 minutes.
Step 6: Rest and Serve
Carefully remove the dish from the oven and let it rest, covered, for 10 minutes before serving. This allows the juices to redistribute. Serve hot, spooning the sauerkraut mixture over the pork chops.
Tips:
- Choose Bone-In Chops: Bone-in pork chops are more flavorful and stay juicier during the longer baking time.
- Don’t Skip the Sear: Browning the chops adds a crucial layer of savory flavor (the Maillard reaction) that enhances the entire dish.
- Drain the Sauerkraut: Draining prevents the dish from becoming too watery, but you can reserve a little liquid to add back if you prefer a saucier result.
- Caraway is Essential: The caraway seeds provide that authentic German flavor profile. Don’t omit them.
- Customize the Sweetness: Adjust the amount of brown sugar to your taste. You can also use a tart apple like Granny Smith for more contrast.
Storage Options:
- Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors deepen and improve overnight.
- Reheating: Reheat gently in a covered skillet or baking dish in a 325°F (165°C) oven until warmed through. Can also be reheated in the microwave.
- Freezing: This dish freezes well for up to 2 months. Cool completely, portion into freezer-safe containers, and freeze. Thaw overnight in the refrigerator before reheating.
- Make-Ahead: Assemble the entire casserole (without baking) up to 24 hours in advance. Cover and refrigerate. Add 10-15 minutes to the bake time.
German Pork Chops and Sauerkraut is a true taste of Old-World comfort. It’s a hearty, satisfying, and deeply flavorful dish that brings warmth to the table and joy to the soul, proving that simple ingredients, treated with care, can create something truly memorable.
