🐖🥬 German-Style Kraut with Pork Chops
🛒 Ingredients:
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4 bone-in pork chops (¾–1 inch thick)
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Salt & pepper, to taste
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1 tbsp vegetable oil or lard
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1 medium onion, thinly sliced
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2 cloves garlic, minced
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1 apple, peeled and diced (Granny Smith or other tart variety)
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1 tsp caraway seeds (optional but traditional)
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½ tsp paprika (optional)
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1 jar (about 24 oz / 700g) sauerkraut, drained (but not rinsed unless it’s very sour)
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½ cup dry white wine or chicken broth
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1 tbsp brown sugar or maple syrup (balances the kraut)
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1 bay leaf
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1 tbsp Dijon mustard (optional, for depth)
🔪 Instructions:
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Prep the pork chops:
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Pat pork chops dry and season both sides with salt and pepper.
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In a large heavy skillet or Dutch oven, heat oil over medium-high heat.
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Sear the pork chops 2–3 minutes per side until nicely browned. Set aside.
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Sauté aromatics:
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In the same pan, reduce heat to medium.
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Add sliced onions and cook until soft and golden (about 5–7 minutes).
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Stir in garlic, apples, and caraway seeds; cook for 2 minutes more.
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Build the kraut base:
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Add sauerkraut, wine or broth, brown sugar, mustard (if using), paprika, and bay leaf.
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Stir well and bring to a simmer.
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Combine and simmer:
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Nestle pork chops into the sauerkraut mixture.
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Cover the pan and reduce heat to low. Simmer gently for 30–40 minutes, until pork chops are tender and the flavors meld. Stir occasionally, adding a splash more broth or water if needed.
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Finish and serve:
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Remove bay leaf. Taste and adjust seasoning — you may want a little more salt, sugar, or mustard depending on the kraut’s tang.
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Serve hot with potatoes or rustic bread, and a cold beer if desired!
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🥔 Serving Suggestions:
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Buttery mashed or boiled potatoes
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Spätzle (German egg noodles)
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Rye or sourdough bread
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German mustard on the side
Would you like a slow cooker or oven-baked version? Or perhaps a smoked pork variation (like Kassler-style chops)?
