Smoked Pork Chops with Sauerkraut Recipe

Cook Time: 30 minutes

This savory dish combines tender smoked pork chops with the tang of sauerkraut and the sweetness of apples, creating a comforting meal full of flavor. Perfect for a cozy dinner!

Ingredients

• 1 tablespoon unsalted butter
• 4 smoked, fully-cooked pork chops (such as Smithfield)
• 1/3 cup chopped onion
• 1 (16 ounce) jar sauerkraut (such as Silver Floss), mostly drained
• 1 apple, peeled, cored, and diced
• 1/2 cup beef broth
• 1 teaspoon bacon grease
• 1 clove garlic, minced
• 5 juniper berries
• 1 bay leaf

Directions

1. In a large skillet, melt butter over medium-high heat. Once the butter has melted, quickly sear the pork chops for 2 minutes on each side. Remove them from the pan and set aside.
2. Reduce the heat to medium. Add the chopped onions to the skillet and saut for about 3 minutes until softened.
3. Stir in the sauerkraut, diced apple, beef broth, bacon grease, minced garlic, juniper berries, and bay leaf. Bring the mixture to a boil.
4. Once boiling, reduce the heat to low, cover the skillet, and let it simmer for 20 minutes. Stir occasionally to ensure the flavors are well combined.
5. After 20 minutes, remove the bay leaf from the skillet. Add the pork chops back into the skillet, nestling them in the sauerkraut mixture.
6. Let the pork chops simmer in the sauerkraut for an additional 3-5 minutes, or until heated through. Be careful not to overcook, as this will dry out the meat.

Nutrition Facts (per serving)

• Calories: 177
• Total Fat: 9g (11% DV)
• Saturated Fat: 4g (19% DV)
• Cholesterol: 42mg (14% DV)
• Sodium: 886mg (39% DV)
• Total Carbohydrates: 14g (5% DV)
• Dietary Fiber: 5g (18% DV)
• Total Sugars: 8g
• Protein: 12g (24% DV)
• Vitamin C: 20mg (22% DV)
• Calcium: 60mg (5% DV)
• Iron: 2mg (13% DV)
• Potassium: 444mg (9% DV)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Story Behind Smoked Pork Chops with Sauerkraut

Smoked pork chops with sauerkraut have a rich history rooted in Central and Eastern European culinary traditions. Sauerkraut, fermented cabbage, has been a staple in German, Polish, and Austrian diets for centuries, prized for its preservation qualities and distinctive tang. Pairing it with smoked pork, a method used to enhance flavor and extend shelf life before refrigeration, was a natural evolution. Immigrants brought this combination to the United States, where it became a beloved comfort food, particularly in regions with heavy Germanic influence.

Regional Variations and Characteristics

In the United States, this dish has subtle regional twists. In the Midwest, smoked pork chops are often cooked with apples, onions, and a touch of bacon grease, creating a balance of savory and sweet flavors. In contrast, traditional Eastern European versions might include caraway seeds, juniper berries, or even a splash of white wine. These variations highlight local ingredient availability and cultural preferences, making each preparation unique while preserving the core pairing of smoky meat and tangy cabbage.

How It Differs from Similar Dishes

While many dishes feature pork and cabbage, smoked pork chops with sauerkraut stand out due to the use of pre-smoked meat and the specific method of braising with sauerkraut. Unlike simple roasted pork with cabbage, this recipe emphasizes layering flavors by sauting onions, incorporating apples for subtle sweetness, and simmering with spices such as juniper berries and bay leaf. The result is a nuanced depth of flavor that differentiates it from plain pork-and-cabbage recipes or pork schnitzel served with raw sauerkraut.

Typical Occasions and Serving Styles

This dish is commonly served as a hearty weeknight dinner, but it is also popular at family gatherings, Oktoberfest celebrations, and German-themed festivals. It is traditionally plated with the sauerkraut forming a bed for the pork chops, allowing the meat to absorb the cabbage's tangy, aromatic juices. Mashed potatoes, boiled potatoes, or rye bread are frequent accompaniments, providing a comforting, rustic meal experience.

Interesting Facts

• The word "sauerkraut" literally means "sour cabbage" in German, reflecting its fermentation process.
• Juniper berries, often added to this dish, were historically used not only for flavor but also for their preservative qualities.
• Using smoked pork chops reduces cooking time since the meat is already fully cooked, making it a practical option for busy households.
• Some versions of the recipe incorporate apples or a touch of sugar, creating a subtle sweet-and-sour contrast that enhances the dishs complexity.
• The combination of pork and fermented cabbage has long been associated with cold-weather meals, providing protein and preserved vegetables during winter months.

FAQ about Smoked Pork Chops with Sauerkraut Recipe

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