The Best Pork and Sauerkraut Recipe with Apples Recipe

Introduction

This pork and sauerkraut recipe with apples combines savory, tangy, and sweet flavors for a comforting meal. Slow-baked until tender, the pork chops soak up the sauerkraut’s zest while the apples add a subtle sweetness that balances the dish perfectly.

Ingredients

• 1.5-2 lbs Boneless Pork Chops
• 1/2 tsp Kosher Salt
• 1/4 tsp Fresh Cracked Pepper
• 2 tbsp Neutral Oil
• 2 (16 oz) jars Sauerkraut (with caraway seeds) (NOT drained)
• 1 large Red Apple (roughly chopped)
• 3/4 cup Brown Sugar

Instructions

1. Step 1: Preheat your oven to 275°F (135°C).
2. Step 2: Season the pork chops on both sides with kosher salt and freshly cracked pepper.
3. Step 3: Heat a pan over medium-high heat. Add the neutral oil and swirl to coat the bottom.
4. Step 4: Add the pork chops and cook a few minutes on each side until golden brown. They don’t need to be fully cooked at this stage. Remove from heat and set aside.
5. Step 5: In a baking dish (about 10×7.5 inches), spread half of the sauerkraut (with liquid, do not drain) evenly on the bottom.
6. Step 6: Arrange the browned pork chops on top of the sauerkraut, then layer the remaining sauerkraut, chopped apple, and sprinkle brown sugar over everything.
7. Step 7: Cover the dish tightly with foil and bake for 1 hour. After 1 hour, remove the foil and continue baking for another hour to brown the top.
8. Step 8: Let the dish rest for 10 minutes before serving to let the flavors meld and the meat settle.

Tips & Variations

• For extra flavor, try adding a few slices of smoked bacon or a dash of ground mustard to the sauerkraut mixture before baking.
• If you prefer a tangier dish, use less brown sugar or substitute it with honey or maple syrup for a different sweetness profile.
• Use pork shoulder or pork loin chops if you want a fattier or leaner cut, adjusting cooking time as needed.

Storage

Store leftover pork and sauerkraut in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. This dish also freezes well—freeze in portioned containers for up to 2 months and thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh sauerkraut instead of jarred?

Yes, fresh sauerkraut works, but it may be less tangy and less salty than jarred versions. Adjust the seasoning accordingly and keep the sauerkraut with its liquid for baking.

What can I serve with pork and sauerkraut?

This dish pairs well with mashed potatoes, rye bread, or simple roasted vegetables to complement the rich and tangy flavors.

The Best Pork and Sauerkraut Recipe with Apples Recipe

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★★★★★

4.4 from 133 reviews

• Author: Naomi
• Total Time: 2 hours 15 minutes
• Yield: 4 servings 1x
• Diet: Halal

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Description

This comforting pork and sauerkraut recipe combines tender, browned boneless pork chops baked slowly with tangy sauerkraut, sweet apples, and brown sugar to create a flavorful and hearty dish perfect for a cozy meal.

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Ingredients

Scale 1x2x3x

Pork

• 1.5–2 lbs Boneless Pork Chops
• 1/2 tsp Kosher Salt
• 1/4 tsp Fresh Cracked Pepper
• 2 tbsp Neutral Oil

Sauerkraut Mixture

• 2 (16 oz) jars Sauerkraut (with caraway seeds, NOT drained)
• 1 large Red Apple (roughly chopped)
• 3/4 cup Brown Sugar

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Instructions

1. Preheat Oven: Preheat your oven to 275°F (135°C) to ensure a low and slow baking process that will tenderize the pork and meld the flavors.
2. Season Pork Chops: Pat the boneless pork chops dry, then generously season both sides with kosher salt and fresh cracked pepper for balanced seasoning.
3. Heat Pan and Oil: Place a large skillet or pan over medium-high heat and add the neutral oil. Swirl it around to coat the bottom evenly, preparing for searing.
4. Sear Pork Chops: Add the seasoned pork chops to the hot pan and cook for a few minutes on each side until they develop a golden brown crust. The pork should be just browned and not cooked through at this stage. Remove from heat and set aside.
5. Assemble in Baking Dish: Grab a 10×7.5 inch baking dish and spread half of the undrained sauerkraut evenly on the bottom. Layer the browned pork chops on top, followed by the remaining sauerkraut, roughly chopped apple, and sprinkle the brown sugar evenly over everything.
6. Bake Covered: Cover the dish tightly with aluminum foil to keep moisture in, then bake in the preheated oven for 1 hour. This slow baking will tenderize the pork and blend the flavors.
7. Bake Uncovered: Remove the foil and continue baking for one additional hour to allow the top to brown nicely and develop deeper flavors.
8. Rest and Serve: After baking, let the dish rest for 10 minutes to let juices redistribute. Serve warm and enjoy the perfect balance of savory pork, tangy sauerkraut, and sweet apples.

Notes

• Using undrained sauerkraut adds moisture and flavor to the dish, so avoid draining it.
• The low oven temperature and long baking time ensure tender pork and melded flavors.
• Adjust baking time based on the thickness of your pork chops.
• You can substitute the neutral oil with olive oil or canola oil.
• Serve with mustard or rye bread for a traditional touch.

• Prep Time: 15 minutes
• Cook Time: 2 hours
• Category: Main Course
• Method: Baking
• Cuisine: American, Eastern European

Keywords: pork chops, sauerkraut, apples, baked pork, comfort food, holiday recipe