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Braised Pork Chops in Sauerkraut

If you’re using canned sauerkraut, I recommend draining and then soaking it for 20 minutes in cold water. Drain again, taste and add salt if needed and add ½ cup cold water to make up for the lost liquid.

Ingredients

Scale

Instructions

  1. Generously season both sides of the pork chops with salt and pepper.
  2. Heat the oil in a large Dutch oven or heavy-bottomed pot over high heat and sear the chops for 4 minutes per side. Remove to a plate and drain the fat from the pot.
  3. Stir in the sauerkraut, onion, apple, wine (water if needed) and caraway seeds and bring to a boil.
  4. Return the chops to the pot, placing them on top of the sauerkraut and cover the pan.
  5. Reduce the heat to barely a simmer and cook for 2 hours. Turn the pork chops and cook for another 2 hours. The chops are ready when they’re fork tender.