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.




  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.