Sauerkraut Pork Chops

    40 minutes

    Tender pork loin chops are fried to seal in their juices then simmered with onion, garlic, caraway seed and sauerkraut. This tasty dish is a German mainstay. Enjoy.

    141 people made this

    Serves: 4 

    • 2 tablespoons vegetable oil
    • 4 thick cut pork loin chops
    • 2 cloves garlic, crushed
    • 1 onion, thinly sliced
    • 500g sauerkraut
    • 1 teaspoon caraway seed
    • 2 tablespoons apple juice
    • salt and freshly ground black pepper, to taste

    Preparation:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Heat oil in a large frying pan over medium heat. Brown chops on both sides and remove from frypan.
    2. Add the garlic, onion, sauerkraut, caraway seed, apple juice, salt and pepper to the hot frying pan. Stir and fry for 3 to 4 minutes.
    3. Lay browned pork chops on top of sauerkraut mixture, cover, reduce heat to low then cook for 20 minutes, stirring occasionally.

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    Reviews in English (117)


    I loved this recipe. This is the BEST way to have sauerkraut!!!! I browned the meat first then baked for 40 minutes at 180. A great meal.  -  08 Oct 2008


    Really great recipe Peter! My parents are German, so I grew up on this stuff, but didn't like it when I was a kid. I didn't have any apple juice, so I just added a bit of brown sugar. To make this a more complete meal, I removed the chops after browning and fryed up some bacon pieces. I then added my onions and garlic and then the kraut and caraway seeds, along with a good bottle of beer and some chicken broth. While that was simmering, I placed my chops in a casserole dish and topped them with thinly sliced potatoes. The kraut then went on top of the potatoes, I covered with foil and placed it in the oven for about and hour and a half. The "broth" in this dish was so flavorful and the meat was extremely tender. Hubby was thrilled. Thanks so much!!!!  -  21 Jul 2005  (Review from Allrecipes USA and Canada)


    I have been making a recipe that is very close to this for years. However instead of apple juice, I use 3/4 CUP OF APPLE SAUCE and a few tablespoons of BROWN SUGAR! It really gives it nice flavor and my pork chops have always come out moist. Enjoy!  -  18 Jan 2005  (Review from Allrecipes USA and Canada)