The tangy, fermented depth of sauerkraut braised with aromatics perfectly cuts through the richness of seared pork chops, and as it cooks, the kraut mellows into something silky and complex.
Here’s how to make it properly, including the one ingredient that most authentic versions insist on.
German-Style Kraut with Pork Chops (Schweinekotelett mit Sauerkraut)
Total Time: 45 minutes | Serves: 4
Ingredients
For the Pork Chops:
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4 bone-in pork chops, about 1-inch thick (the bone protects against drying out)
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Salt and freshly ground black pepper
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2 tablespoons vegetable oil or clarified butter (Butterschmalz) for searing
For the Kraut:
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1 lb (450g) jarred or bagged sauerkraut (The refrigerated, unpasteurized kind is best. Don’t rinse it—you want that tang.)
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1 medium yellow onion, thinly sliced
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1 apple, peeled, cored, and grated (This is the secret. A sweet-tart apple like Braeburn or Jonagold balances the acidity beautifully.)
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1 tablespoon caraway seeds (non-negotiable for the authentic German flavor)
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1 cup (240ml) dry white wine or German Riesling, or chicken broth
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1 tablespoon brown sugar (optional, if your kraut is very sharp)
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1 bay leaf
Instructions
1. Prepare the Pork Chops:
Pat the chops completely dry with paper towels. This is essential for a good sear. Season them generously on both sides with salt and pepper. Let them sit at room temperature for 15 minutes.
2. Sear the Chops (The Color is Flavor):
Heat the oil or clarified butter in a large, deep skillet or Dutch oven over medium-high heat until shimmering. Place the chops in the pan and do not move them for 3-4 minutes, until a deep, golden-brown crust forms. Flip and sear the other side for another 3 minutes. You are not cooking them through yet. Remove the chops to a plate and set aside.
3. Build the Kraut Base:
In the same pan, with all those beautiful brown bits, reduce the heat to medium. Add the sliced onion and cook, stirring, for about 5 minutes until softened and translucent. Add the grated apple and caraway seeds and cook for 1 minute more, until fragrant.
4. Add the Kraut and Liquid:
Add the sauerkraut to the pan. If it’s very wet from the jar, drain it slightly, but a little brine is flavor. Stir it into the onion-apple mixture. Pour in the white wine or broth and add the bay leaf. If your kraut tastes intensely sour, stir in the brown sugar now. Nestle the bay leaf into the mixture.
5. Braise the Chops:
Nestle the seared pork chops down into the kraut mixture. They should be partially submerged, with the kraut spooned over the top a little. Bring the liquid to a gentle simmer, then cover the pan tightly with a lid.
6. The Slow Finish:
Reduce the heat to low and let it braise for 20-25 minutes. This gentle simmer melds the flavors and finishes cooking the pork chops to tender perfection. Check the internal temperature of a chop—you’re aiming for 145°F (63°C). The kraut will have softened, absorbed the apple and wine, and lost its raw, sharp edge.
7. Serve:
Remove the bay leaf. Spoon a generous, fluffy bed of the braised kraut onto each plate and place a pork chop on top. The juices from the kraut are your sauce.
The Traditional Companions
This dish is almost always served with a starch that can soak up the juices.
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Bread Dumplings (Semmelknödel): The classic, chewy, dense dumplings that are perfect for this.
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Buttered Spaetzle: Soft egg noodles fried in a little butter until crispy at the edges.
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Simple Boiled Potatoes: Tossed with parsley and butter, they are the purest, easiest pairing.
A spoonful of good, grainy German mustard on the side is never wrong. The combination of the rich, slightly smoky pork, the tangy-sweet, caraway-scented kraut, and the mustard is a perfect cold-weather meal that has sustained German kitchens for generations. Let me know if you’d like a version for the slow cooker.