Looking for a quick and delicious meal that's a breeze to make? Pork chops and sauerkraut cooked in one skillet is ready in just 25 minutes. It's the perfect solution for busy weeknights when you want an easy recipe that's tasty and satisfying without the fuss.
Pork chops and sauerkraut is a dish deeply rooted in comfort and tradition, making it one of my favorite meals and a regular star on my weeknight menu. It's one of those meals that I've enjoyed since I was a child and it's an easy pork recipe that we have eaten for good luck numerous times on new year's day. Tender, juicy chops and the tanginess of the sauerkraut is a winning combination that satisfies both my taste buds and my need for a wholesome meal.
This very simple recipe requires just a handful of ingredients and a single skillet. You can create a meal that is not only hearty and nutritious but also bursting with flavor. The pork chops become beautifully tender as they simmer in the sauerkraut, absorbing all the savory goodness, while the sauerkraut itself takes on a rich, tangy flavor that perfectly complements the meat. It's an easy meal that proves you don't need a lot of time or fuss to create something truly delicious that the whole family will love. I love one pot recipes and this traditional pork dinner is on the top of my list.
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Ingredients
- Olive Oil – Use your favorite light, neutral-flavored cooking oil.
- Seasoned Salt – This blend of salt and various spices, adds flavor to the pork chops. You can substitute your favorite seasoning blend.
- Caraway Seeds – These aromatic seeds add a distinctive flavor to the dish, complementing the sauerkraut and pork.
- Thin Bone-in Pork Chops – While you can use boneless pork chops, the bone-in chops have more flavor and stay juicier.
- Bagged Sauerkraut – Fermented cabbage that adds a tangy, sour flavor and is rich in probiotics. I prefer the bagged sauerkraut that can be found in the deli or refrigerated section of your grocery store. Of course, homemade sauerkraut will also be delcious in this recipe.
- Apple – A bit of chopped sweet apples adds a hint of fruitiness to balance the savory and sour flavors.
- Beer or Cider – Using beer or cider as a braising liquid adds depth of flavor and helps to deglaze the pan, incorporating the browned bits for added taste. You could alternately use chicken stock or water.
- Chopped Parsley – Fresh chopped parsley adds a pop of color and flavor to the dish.
See printable recipe card below for exact quantities and instructions.
Instructions
1. Sprinkle pork chops with the seasoned salt and caraway seeds. Heat oil on medium high heat in a large skillet.
2. Add seasoned pork chops to the pan and brown on all sides for about 5 minutes. Remove from the pan and reserve the browned chops on a plate.
3. Add drained sauerkraut, grated apple, and beer. Saute for about 5 minutes or until sauerkraut is bubbling.
4. Place browned pork chops on top of sauerkraut mixture. Cover and reduce heat to low. Cook for about 10 to 15 minutes or until pork chops are cooked through.
Hint: Pork chops should be cooked to an internal temperature of 145 degrees when an instant read thermometer is used in the center of the chops.
Variations/ Substitutions
- Pork Chops – You can use boneless pork chops or even pork tenderloin cut into slices.
- Seasoned Salt - If you don't have seasoned salt, you can use a combination of regular salt and your choice of seasonings such as paprika, garlic powder, onion powder, and black pepper.
- Sauerkraut - If you prefer a milder sauerkraut flavor, you can rinse the sauerkraut before using it to remove some of the acidity. You can also use fresh cabbage instead of sauerkraut, but the dish will have a different flavor profile.
- Apple - Any sweet-tart apple variety such as Granny Smith or Honeycrisp will work well in this recipe. If you don't have apples, you can use a pear or omit the fruit altogether. You can also use a small amount of brown sugar to balance the tartness of the sauerkraut.
- Beer or Cider - If you prefer not to use alcohol, you can substitute with chicken or vegetable broth. Apple juice or apple cider vinegar diluted with water can also be used for a similar flavor profile.
Equipment
A cast iron skillet is my favorite tool for cooking pork chops and sauerkraut because it distributes heat evenly, ensuring that the pork chops cook through perfectly and develop a nice sear. The skillet also retains heat well, keeping the dish warm even after it's been removed from the stove. Additionally, the natural non-stick surface that develops over time makes cleanup a breeze. However, if you don't have a cast iron skillet, you can use a heavy-bottomed stainless steel skillet or even a Dutch oven. Just be sure to adjust cooking times as needed, as these alternatives may not retain heat as efficiently as a cast iron skillet.
Storage
To store leftovers of pork chops and sauerkraut, let the dish cool to room temperature before transferring it to an airtight container. Store in the refrigerator for up to 3-4 days.
To reheat, you can use a microwave or stovetop. For the microwave, place the leftovers in a microwave-safe dish, cover, and heat in 30-second intervals, stirring in between, until heated through. For the stovetop, place the leftovers in a skillet over medium heat, adding a splash of water or broth if needed to prevent sticking, and heat until warmed through, stirring occasionally.
While you can freeze the leftover pork chops, they tend to dry out. We don't recommend that you freeze the pork and sauerkraut recipe.
Top Cooking Tips
- Use thin bone-in pork chops for quicker cooking and better flavor. They cook more evenly and stay tender.
- Season the pork chops liberally with seasoned salt and let them sit for a few minutes to absorb the flavor before cooking.
- Start by searing the pork chops in the skillet to develop a nice crust. This adds flavor and helps to keep the chops juicy.
- After searing the pork chops, deglaze the pan with beer or cider to loosen the browned bits. This adds flavor to the dish.
- Cover the skillet and simmer the pork chops and sauerkraut over low heat. This ensures that the pork chops are cooked through and helps to tenderize them.
- Adding grated or finely chopped apple to the sauerkraut adds sweetness and a pleasant texture. It balances the tanginess of the sauerkraut.
FAQs
Pork chops are safe to eat when they reach an internal temperature of 145 degrees F as measured with a meat thermometer. They should be slightly pink in the center.
You can use boneless pork chops if that's what you have on hand. Just be mindful of the cooking time, as boneless chops may cook faster than bone-in chops.
You can substitute the beer or cider with chicken or vegetable broth for a similar flavor profile. Water or apple juice diluted with water can also be used.
More Pork Chop Recipes
Looking for more pork chop recipes? Try these:
Serving Suggestions
Tender pork chops and sauerkraut pair well with a variety of side dishes. We all know that pork chops go well with applesauce. For a complete meal, also consider serving them with mashed potatoes, which soak up the flavorful juices from the pork and sauerkraut. A simple green salad with a light vinaigrette can provide a fresh contrast to the rich flavors of the main dish. Vegetables such as air fryer green beans, carrots, Brussels sprouts, Pan Fried Potatoes and Onions or baked sweet potatoes, can add a savory sweetness that complements the tangy sauerkraut. Additionally, a crusty bread or dinner rolls can help to soak up any remaining flavorful pork juices and round out the meal.
If you like this Skillet Pork Chops recipe, please leave a 5-star rating.
RECIPE
Skillet Pork Chops and Sauerkraut
Ingredients
- 1 tablespoon olive oil
- 1 teaspooon seasoned salt
- 1 teaspoon caraway seeds
- 4 thin bone-in pork chops (about 6 ounces each)
- 2 pounds bagged sauerkraut (drained)
- 1 large apple, peeled, cored and grated or finely chopped
- 1 cup beer or cider
- 2 tablespoons chopped parsley (optional garnish)
Instructions
- Sprinkle pork chops with the seasoned salt and caraway seeds. Heat oil on medium high heat in a large skillet
- Add seasoned pork chops to the pan and brown on all sides for about 5 minutes. Remove from the pan and reserve the chops on a plate.
- Add drained sauerkraut, grated apple, and beer. Saute for about 5 minutes or until sauerkraut is bubbling.
- Place browned pork chops on top of sauerkraut mixture. Cover and reduce heat to low. Cook for about 10 to 15 minutes or until pork chops are cooked through. Pork chops should cook to an internal temperature of 145 degrees when a meat thermometer is used in the center of the chops.
Nutrition
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veenaazmanov
Quick, easy and flavorful. Love this one pot meal. Delicious.
Vicky
I never thought about combining pork chops with sauerkraut before, but it sounds delicious! I love eating kraut plain, pairing them with pork chops is so smart!
Kristina
This made a really great dinner during the week. I love the combination of apples and pork chops, and the addition of sauerkraut made it an even better dinner. You don't need any sides, so it can totally be an easy full dinner in one shot.
Maddy
This is one of my go to dinners when I don't want to spend a lot of time cooking but want a really flavorful meal. It's super easy and delicious. I highly recommend it for anyone looking for a spectacular pork chops recipe.
Dennis
I made your pork chops for dinner last night and my wife loved them! We're both fans of sauerkraut so it was a perfect meal with a side of mashed potatoes.
Colleen
This recipe was easy and delicious. I will make it again for sure. Thank you!
Mikayla
Oh my goodness, this tasted just like the chops and kraut my grandpa used to make!
Debbie
These pork Chops and sauerkraut is such a quick and delicious meal. I served with some cooked apples and it was the perfect compliment. My husband as already requested this again.
Jamie
Wow I need to use more sauerkraut in my cooking because this was delicious! It's now part of our regular rotation. Thank you!
Hayley Dhanecha
We love one pot meals, this chops recipe is easy and simple to make. Can't wait to make it again.
Krysten Clark Wilkes
A one-pot meal is always golden in my big household! I was looking for a recipe that would be quick and easy without having to compromise on flavor and I found just that in this recipe!
Sara Welch
Enjoyed this for dinner tonight and it was a savory success! Turned out tender, juicy and delicious; easily, a new favorite recipe!
Rosemary
It doesn't get any easier than this simple one pot comforting dish. We make a variation of this recipe and without the fruit or sugar. Fortunately, we all love the slightly tart taste of the sauerkraut, so that makes it easy. A winning recipe, all the time!
Sonia
Thank you for sharing this recipe - my friends loved it!
Ann
Takes me to Germany with this dish. I always have a hard time cooking pork chops so I'm constantly searching recipes. Thanks for this one!
Ned
The flavor combination of the kraut, apples and pork was a winner! I loved cooking this in my cast iron skillet which for me is a big deal to cook in. Thank you so much for this outstanding recipe! Can't wait to make it again!
Rick L.
Its a good recipe but, if you want them tender cook them low and long and they will tender up fine. Don't forget the caraway seeds.
lisa
Rick,
Yes that definitley works but I love the quick cooking method when in a hurry.
Thanks for the review and comment!
Lisa
FoodieQueen
Is there a temp to set the oven on this recipe? Maybe I missed it?
lisa
Hello,
These pork chops cook in a skillet on the stove. You do not use an oven for this recipe.
Best,
Lisa
Mark S Minott
Really? All those ingredients and not a single one has the amount or quantity showing. If I have to guess what do I need a recipe for?
lisa
Mark,
If you scroll down to the recipe card (or use the jump to button), it gives you all you need to make the recipe including amounts of ingredients.
Best,
Lisa