This recipe is sure to be popular with the whole family because it uses simple but delicious ingredients like tender boneless pork chops, tangy sauerkraut, sweet and juicy apples, and fragrant caraway seeds. And it’s cooked to perfection in a Dutch oven, so the pork is very tender, and there’s not much mess to clean up.

I’m pretty much an expert on German food at this point. I’ve made so many German recipes, from bratwurst made with beer to air-fryer brats, bierocks, goetta, and even Berliner currywurst. And don’t even get me started on making pork chops. I could go on and on about that. But to sum it up, I’m simply a master of all things German and pork. 🙂

German Pork Chops and Sauerkraut

German pork chops and sauerkraut is a traditional and yummy dish with tender and juicy pork chops that have been baked to perfection and served with sauerkraut that is tangy and full of flavor.

The pork chops and sauerkraut usually include a mix of spices, such as caraway seed, mustard seed, and juniper berries. (For this recipe, we only use caraway seed). This gives the meat a powerful, savory flavor that pork lovers will surely enjoy.

Finely chopped cabbage is fermented in a mixture of salt, water, and spices to make sauerkraut. This gives the cabbage a slightly sour and tangy taste that goes well with the rich flavor of the pork chops. Apples and onions are added to the dish to make it taste better. This gives it a sweet and savory taste.

When served together, the juicy pork chops and tangy sauerkraut make a meal that goes well together and is satisfying.  If you’ve never tried German pork chops and sauerkraut before, you’re in for a treat! It’s a classic dish that has been around for a long time and that every food lover should try.

Ingredients you’ll need

This recipe only needs a few easy-to-find ingredients that you can find at any grocery store or farmer’s market. What you’ll need is the following:

Boneless pork chops: You should buy your pork chops from a local butcher for the best taste and quality. Most of the time, the meat is fresher and of better quality than what you can find in supermarkets.

Apples: These give the dish a bit of sweetness, but if you don’t have any, you can use a cup of apple sauce instead.

Sauerkraut: This recipe can’t be made without this traditional ingredient. Most grocery stores sell sauerkraut, but if you want the best taste and quality, head to your local farmer’s market for raw sauerkraut that has been fermented naturally.

Caraway Seeds: These tiny seeds give the dish a unique smell and taste of anise. They are often used in rye bread and go great with sauerkraut and apples. You can find them in the section of your grocery store that has spices. Don’t leave out this ingredient because it’s important.

Once you have all the ingredients, you can start cooking a tasty pork chop dish.

How to make German Pork Chops and Sauerkraut

Step 1: Start by preparing your ingredients. Peel and cut up your apples and onion, and set them aside. While you are at it, preheat your oven to 350°F (176°C).

Step 2: Now it’s time to brown those delicious pork chops. Rinse them with water and pat them dry with a paper towel. Give them a light seasoning of salt and pepper.

Step 3: Put a large dutch oven on the stove over medium-high heat, add oil, and toss in the pork chops. Cook for about 3 minutes on each side until they come off easily. 

Step 4: Once the pork chops are done, put them aside and add the sauerkraut to the hot dutch oven. Use a wooden spoon to scrape the bottom of the pot and deglaze it. Then, throw in the onions and apples, and place the pork chops on top. Sprinkle caraway seeds to add flavor.

Step 5: Cover and bake in the oven for one hour. Once it’s done, take it out and let it cool a bit before you dig in!

German Pork Chops and Sauerkraut Recipe

This German Pork Chops and Sauerkraut recipe will take you right to the heart of Germany. Juicy pork chops are cooked to perfection and served with tangy, flavorful sauerkraut for the ultimate taste experience.

Ingredients

• 4 boneless pork chops (about ½ inch thick)

• 2 Tbsp olive oil

• 2 apples, cored and sliced

• 20 oz sauerkraut (undrained)

• 1½ tsp caraway seeds

• 1 onion, peeled and diced

• Salt and pepper, to taste

Instructions

1. Prep the Ingredients:
   Preheat your oven to 350°F (175°C).
   Peel and dice the onion. Core and slice the apples.
   Rinse the pork chops under cold water, then pat them dry with a paper towel. Season both sides with salt and pepper.

2. Brown the Pork Chops:
   Heat the olive oil in a Dutch oven or large oven-safe pot over medium-high heat.
   Once the oil is hot and shimmering, add the pork chops. Sear for about 3 minutes per side, until golden brown. Remove the browned pork chops and set them aside.

3. Layer the Ingredients:
   Add the sauerkraut (with its juices) to the hot pot, scraping the bottom with a wooden spoon to deglaze and pick up any browned bits.
   Spread the diced onion and apple slices evenly over the sauerkraut.
   Lay the seared pork chops on top. Sprinkle the caraway seeds over everything.

4. Bake:
   Cover the pot with a lid and transfer it to the preheated oven.
   Bake for 1 hour, until the pork chops are tender and the flavors have melded.

5. Finish and Serve:
   Carefully remove from the oven and let cool for a few minutes before serving.
   Serve hot, making sure to get a little of everything—sauerkraut, apples, onions, and pork—in each portion.

This German pork chops and sauerkraut recipe is so good that it would be almost a crime not to share it! So don’t hoard recipes—show off your cooking skills by pinning the picture to your Pinterest board. 🙂

Tips for Best German Pork Chops and Sauerkraut

Use a tart apple: To give the dish a nice balance, use a tart apple like a Granny Smith or Northern Spy. It will go well with the pork and sauerkraut, which are both savory.

Make sure to deglaze the dutch oven: Using a wooden spoon to scrape the bottom of the pan after adding the sauerkraut will help remove any bits of browned pork chops and give the dish a lot more flavor.

Let it cool down a bit before serving: This recipe tastes best when it is still warm, but you should let it cool down a bit before serving. This will let the flavors mix and give you the best taste possible.