This sweet and tangy pork and sauerkraut recipe is packed with caraway seeds, brown sugar, and chopped apples for a classic comfort food dish with major Pennsylvania Dutch vibes. It’s an easy pork dinner that basically guarantees good fortune for the coming year, especially if you serve it up on New Year’s Day!
Why You'll Love It:
Make this sweet and savory pork and sauerkraut recipe if you’re craving a traditional dish with old-school flavor! It's hands-down the best pork combo you can make with just a few simple ingredients.
It's cozy, it's a little nostalgic, and it's got that sweet apple and tangy sauerkraut magic going on. The pork chops get a quick sear until golden brown, locking in flavor before baking low and slow in a sauerkraut mixture full of caraway seeds, brown sugar, and chopped apples.
And although I'm using boneless pork chops - you change change up the cut of pork quite easily! So if you're team pork loin roast, bone-in pork butt, or pork tenderloin, this recipe will still work! That being said, I used boneless pork chops for ease and availability at the grocery store and I love that it cooks up quick!
The long, low bake brings out fork tender vibes, and the top layer gets caramelized and crispy when you remove the foil and crank the heat—hello golden brown goodness!
Serving this dish on New Years Day is basically a superstition we can all get behind—hello good luck pork! It’s said to bring long life and good fortune in the coming year, especially when served with mashed potatoes and maybe a splash of apple juice or chicken broth in the bottom of your roasting pan for even more flavor.
And best of all, you can make this pork and sauerkraut recipe in a large Dutch oven, roasting pan, or even a slow cooker pork or pressure cooker version if you want a hand-off riff on the original recipe. If that's the case, you might like my Easy Pressure Cooker Pulled Pork Recipe, too! So let's get to it, shall we?!
Ingredients & Substitutions:
Here are the simple ingredients that you'll need to make this tasty Pork and Sauerkraut recipe with apples and brown sugar. For exact amounts, scroll all the way down to the printable recipe card.
- Boneless Pork Chops: If you want the fasted cooking cut of pork, try boneless pork chops. You could also use a pork loin roast, pork tenderloin, country style ribs, or bone-in pork butt if you prefer different cuts of pork.
- Salt: Enhances the flavor of this easy pork and sauerkraut dish.
- Black Pepper: Adds just the right amount of heat and crust.
- Neutral Oil: Can be swapped for olive oil if that’s what you have on hand.
- Sauerkraut with Caraway Seeds: Use jars that include the sauerkraut juice and don’t drain them! Even if you don't like sour cabbage, trust me, the brown sugar makes the most delicious flavor. But if you strain it before seeing this, just add some chicken stock and a splash of white wine vinegar.
- Red Apple: A sweet apple like Pink Lady works great, but you could also use granny smith apples for a tarter bite. Honestly, any one of your favorite crisp apples would work just fine in this Pork and Sauerkraut recipe!
- Brown Sugar: Adds rich, sweet depth—a little bit of brown sugar goes a long way! Maple syrup would also work if you wanted to replace it.
- Optional Additions: I swear you don't need to add anything else but if you could absolutely add some garlic powder, a bay leaf, or even some finely chopped yellow onion.
How to Make It:
Here are the step-by-step instructions on how to make this delicious sweet and savory pork recipe!
PREHEAT OVEN: Set your oven to 275F degrees. Cooking on a low heat makes the most tender pork ever!
SEASON THE MEAT: Salt and pepper your pork chops on both sides.
SEAR THE PORK: Heat a pan over medium-high heat, add the oil, and swirl it to coat. Sear the pork chops on each side until golden brown. You're not cooking pork through yet—just giving it a nice crust.
LAYER THE GOODNESS: In a baking dish, add half of the sauerkraut mixture (sauerkraut + juice) to the bottom. Place the pork chops on top, then layer on the rest of the sauerkraut, chopped apple, and brown sugar.
COVER AND COOK: Cover the dish with foil and bake for one hour.
UNCOVER AND BROWN: Remove foil and bake for another hour so everything gets browned and bubbly.
LET IT REST: Let the dish sit at room temperature for 10 minutes before serving.
SAVE: you can place any leftovers in an airtight container and keep in the fridge for up to 5 days.
What goes with this Pork Recipe?
If i'm serving it on New Year's Even, I always pair it with black eyed peas, collard greens and cornbread!
You might also like some of these related recipes:
- Easy Slow Cooker BBQ Pulled Pork Sliders Recipe
- The Best Dr Pepper Pulled Pork Recipe (Slow Cooker
- Grilled Turkey Pastrami Sandwich(Opens in a new browser tab)
Recipe
The Best Pork and Sauerkraut Recipe with Apples
Equipment
Ingredients
- 1.5-2 lbs Boneless Pork Chops
- ½ teaspoon Kosher Salt
- ¼ teaspoon Fresh Cracked Pepper
- 2 tablespoon Neutral Oil
- 2 16 oz jars Sauerkraut (with caraway seeds) NOT drained!
- 1 large Red Apple roughly chopped
- ¾ cup Brown Sugar
Instructions
- Preheat oven to 275F degrees.
- Heat a pan over medium-high and salt and pepper the pork chops on both sides.
- Once the pan is hot, add the oil and move it around to coat the bottom of the pan.
- Add seasoned pork chops and cook for a few minutes on each side until golden brown. They do not need to be cooked through - just browned. Once they’re browned on all sides, remove them from the heat and set aside.
- Now grab a baking dish (I’m using a 10x7.5) and add half of the sauerkraut (NOT drained) into the baking dish. Then top with the browned pork, the remaining sauerkraut, the chopped apple, and the brown sugar.
- Cover the dish with tinfoil and bake for 1 hour (or more depending on the thickness of your pork chops). Remove the foil and cook for one more hour so the top can brown. Let rest for 10 minutes then enjoy!
Video
Notes
