The Best Pork and Sauerkraut Recipe with Apples
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!
Equipment
Video
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!
Notes
**video says the wrong amount of time - the original recipe i got from my grandma was for the pork ribs and not pork chops**
And if you're not using boneless pork chops, you will need to add more time for pork ribs (about 3 hours).
Did you make this recipe?Tag me on instagram @grilledcheesesocial so I can see it!