German Pork Chops and Sauerkraut Recipe

Name: German Pork Chops and Sauerkraut
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 8
Ingredients: 8 center cut pork chops; 2 pounds sauerkraut, drained; 1 large red apple, diced; 1 onion, chopped; 1 cup brown sugar; 1 tablespoon caraway seeds

Cook Time: 55 minutes

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.

Original recipe (1X) yields 8 servings:

8 center cut pork chops
2 pounds sauerkraut, drained
1 large red apple, diced
1 onion, chopped
1 cup brown sugar
1 tablespoon caraway seeds

Directions

Step 1: Preheat the oven to 350F (175C).

Step 2: Heat a large nonstick skillet over medium-high heat. Brown the pork chops on both sides, about 5 minutes per side.

Step 3: Transfer the pork chops to a 9x13-inch baking dish.

Step 4: In a bowl, mix together sauerkraut, apple, onion, brown sugar, and caraway seeds until well combined. Spread this mixture evenly over the pork chops.

Step 5: Cover the baking dish with aluminum foil.

Step 6: Bake in the preheated oven for about 45 minutes, or until the pork is no longer pink inside. An instant-read thermometer inserted into the center of a chop should read 145F (63C).

Nutrition Facts (per serving)

Calories	363
Total Fat	10g (13% Daily Value)
Saturated Fat	4g (20% Daily Value)
Cholesterol	70mg (23% Daily Value)
Sodium	800mg (35% Daily Value)
Total Carbohydrate	39g (14% Daily Value)
Dietary Fiber	4g (16% Daily Value)
Total Sugars	33g
Protein	29g (58% Daily Value)
Vitamin C	21mg (23% Daily Value)
Calcium	76mg (6% Daily Value)
Iron	3mg (17% Daily Value)
Potassium	711mg (15% Daily Value)

Note: Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Nutrient information is not available for all ingredients. Amounts are based on available data.

Important: If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

German Pork Chops and Sauerkraut is a traditional dish that pairs savory pork chops with the tangy flavor of sauerkraut, enhanced with the sweetness of brown sugar, apple, and a touch of caraway seeds. The combination of these ingredients creates a unique blend of flavors that make this dish beloved in German and Central European kitchens. But this dishs history and regional variations offer much more than just a simple meal.

History of German Pork Chops and Sauerkraut

The origin of this dish lies deeply rooted in German culinary traditions, particularly those from the southern and eastern parts of Germany, where the consumption of pork is a staple. Sauerkraut, or fermented cabbage, has been a part of German cuisine for centuries. It is believed that the practice of fermenting cabbage began with the ancient Chinese, but it became widespread in Europe around the 16th century, when it was valued for its long shelf life and nutritional benefits during the harsh winter months. The Germans, with their fondness for hearty, savory meals, integrated sauerkraut with pork, a combination that has remained popular ever since. The addition of apples and brown sugar adds a sweetness that contrasts beautifully with the sourness of the sauerkraut, making this dish an iconic representation of German comfort food.

Regional Variations and Differences

Though German Pork Chops and Sauerkraut is enjoyed across Germany, there are some regional variations. In the Bavarian region, for example, this dish is often prepared with different types of sausages alongside the pork chops, enhancing the meats flavors with smoky and savory notes. In the Rhineland, people may add a little beer or wine to the sauerkraut for extra depth of flavor. Furthermore, the use of caraway seeds in the dish varies; in some areas, it is considered essential, while in others, it may be omitted in favor of other seasonings like juniper berries or fennel. This flexibility reflects how regional tastes influence the preparation of classic German dishes.

What Makes It Different from Other Pork Dishes?

While pork is a common feature in many European dishes, German Pork Chops and Sauerkraut stands out because of its distinct combination of sweet and sour elements. The tangy sauerkraut is typically paired with fatty pork in many Central and Eastern European cuisines, but the addition of apple and brown sugar gives this dish a unique sweet-sour balance that differentiates it from other pork dishes like "Sauerbraten" (marinated beef) or "Schweinebraten" (roast pork). Additionally, the gentle baking process allows the flavors to meld together, making it both a flavorful and tender meal.

Where is It Typically Served?

German Pork Chops and Sauerkraut is commonly served in traditional German restaurants, especially those specializing in hearty, rustic dishes. It's a favorite at Oktoberfest celebrations and other festive gatherings, particularly in Germanys southern and central regions. The dish is often accompanied by mashed potatoes or boiled potatoes, which help to absorb the savory juices from the pork and sauerkraut. Additionally, it is a staple in homes during the winter months, where the comforting nature of the dish helps to warm up the cold evenings.

Interesting Facts About German Pork Chops and Sauerkraut

Health Benefits of Sauerkraut: Sauerkraut is not only delicious but also packed with probiotics, which are great for digestion and overall gut health.
The Tradition of "Neujahrskraut": In some German households, pork and sauerkraut are eaten on New Year's Day as a symbol of prosperity and good luck for the year ahead.
Caraway Seeds: Caraway seeds, commonly used in this dish, are known for their digestive properties and have been a part of European cooking for over a thousand years.
Regional Differences: In the Franconian region of Germany, pork and sauerkraut is often served with a side of freshly baked bread, while in other parts of the country, it might be accompanied by dumplings or spaetzle.
Popular in America: German Pork Chops and Sauerkraut has become a beloved dish in the United States, especially in areas with large German-American populations, such as in Pennsylvania and the Midwest.

Whether you're experiencing it for the first time or enjoying a beloved family recipe, German Pork Chops and Sauerkraut offers a delightful and flavorful dive into traditional German cuisine. The dish's balance of savory, sour, and sweet flavors makes it a unique and comforting choice for any occasion.

FAQ about German Pork Chops and Sauerkraut Recipe

Leftovers of German Pork Chops and Sauerkraut should be stored in an airtight container in the refrigerator. It will stay fresh for 3-4 days. To reheat, warm it in the oven or on the stovetop over medium heat until heated through.

Yes, this dish can be frozen. After it has cooled, store the pork chops and sauerkraut mixture in a freezer-safe container for up to 3 months. To reheat, thaw it overnight in the refrigerator and then reheat in the oven or stovetop.

While pork chops are traditional, you can substitute them with other cuts of pork such as pork loin or even chicken breasts. Cooking time may vary depending on the thickness and type of meat you choose.

If you find the dish too sweet, you can reduce the amount of brown sugar. Some reviewers recommend using as little as 1/4 to 1/3 cup of brown sugar, or even omitting it altogether. Rinsing the sauerkraut before use can also help reduce sweetness.

Yes, you can prepare this dish in advance. You can brown the pork chops and mix the sauerkraut, apples, onions, and sugar the day before. Store everything separately in the refrigerator and then bake it on the day you plan to serve it. You may need to adjust the baking time slightly if the ingredients are cold.

Yes, you can omit the caraway seeds if you don't like them or don't have them. Some variations of the recipe, including those by other users, suggest replacing them with other spices like fennel seeds, or simply leaving them out for a milder flavor.

This dish pairs well with mashed potatoes, egg noodles, or even roasted vegetables. The creamy texture of mashed potatoes complements the tangy sauerkraut, while noodles can help soak up the savory sauce.

Yes, you can use boneless pork chops. Just be aware that boneless cuts cook a bit faster, so you might want to reduce the baking time slightly to avoid overcooking the pork.

If your pork chops turn out tough, it may be due to overcooking. Pork chops should be cooked to an internal temperature of 145°F (63°C). To avoid dryness, check the internal temperature earlier, especially if using thinner chops.

Yes, if you're using thicker pork chops, you may need to increase the cooking time by 10-15 minutes. Just make sure to use a meat thermometer to ensure the pork reaches 145°F (63°C).

Comments

KrisT

10/06/2025 01:52:54 PM

Love this receipe! It's easy and everyone loves it. The only modifications I do is I don't add the caraway seeds and add a dash of cinnamon and pick up the browning from the pork with a little chicken broth and pour on top before baking.

Jimmy Plante

04/06/2023 12:43:13 AM

Added cinnamon applesauce instead of sliced apples and used boneless pork loin chops. Browned the chops in a cast iron pan and added other ingredients to pan, covered in foil and into the oven for an hour. Thicker chops. Came out great.

Sherry Overmyer Tedesco

10/22/2022 12:23:15 AM

This was basically good with some exceptions. The sugar is way too much. I reduced it to 1/3 cup. Baking for 45 minutes will yield overcooked and dry chops. I would check your chops after 15-20 minutes depending on thickness. Other than that, it’s good.

DREGINEK

05/20/2023 01:38:29 AM

The ONLY reason this recipe - for us - wasn’t 5 stars is because the chops were just a bit tough. Is this because 5 min sauté per side is too long? Because I should check at the 30 min mark? Use thicker chips?? Not sure?? But when we took out of the oven at exactly 45 minutes later, my chops were closer to 180+ - which, were a little tough. Flavor is WOW! I tend to shy away from “sweet” dishes but the brown sugar and sauerkraut combo was perfect! I omitted the caraway seeds only because I didn’t have any. I also liked the idea of deglazing the pan with broth (I used 1/4 c white wine) plus the onions to soften them up. Simmered the onions until the wine cooked off and the onions were soft. Served over mashed potatoes. Again! We loved this! Next time will try to master the tenderness of the chop! Thanks Pat! And to cheers your dad!!

LovingCod1866

12/05/2022 05:21:50 AM

I made it almost exactly as given, but only used a little more than half the Brown Sugar. The Chops were done perfectly, but the onions and apple were not fully cooked. Added another 20 minutes and it was better, but next time I would saute the onions and apple a bit first before adding them to the Sauerkraut mixture. Otherwise, it tasted really good. Served it with mashed potatoes.

Charlene Sokoloski Sherman

11/07/2020 01:17:49 AM

Delicious! Very close to my recipe. I don't use caraway seeds, and I salt and pepper the pork chops before browning then I remove pork chops add some butter to the pan and saute the onions then add the sauerkraut mixture, season with salt pepper and simmer a bit before pouring over chops! I always serve this with mashed potatoes. Yummy!

Cindy Rhodes

10/14/2023 10:12:55 PM

This is my GO TO recipe for pork chops and sauerkraut. It speaks to my Czech heritage! In my opinion, you are missing out by not using caraway seed. It is quintessential to Eastern European cooking - but that is me! When I make this, I reduce the brown sugar to 1/2c. Everything else is the same. I like to use bone-in chops that are 1/2 to 3/4 inch. This size allows the meat to become tender without a long cook. Brown and season the chops well. This creates beautiful fond in the pan which flavors the kraut/apple. Plan on an hour in the oven. Superb!

margehillman60

10/31/2023 06:14:06 PM

This was great and so easy to make. I halved the recipe since I only had 4 chops. It was a little sweet for me, I would use a little less brown sugar next time. I like the tartness of sauerkraut. I would also cut the cooking time. After 45 minutes the chops were at 160.

Jessica

01/02/2019 01:34:00 AM

Really this is excellent, but under NO CIRCUMSTANCES add 1 cup brown sugar! I literally added about 2Tbsp and it was perfectly sweet enough. Even if you hated sauerkraut and wanted to completely mask the taste 1/2 c would be plenty. Also, I didn't brown the chops ahead and didn't add caraway seeds as I used Bavarian style that already had them.

jenroell

03/07/2017 04:18:05 AM

Delicious. After browning the pork chops, I added the onions, apples, brown sugar (I only used 1/4 cup), and about 1 T of butter to the same pan to brown and lightly carmelize the ingredients before mixing them with the sauerkraut. Whole family loved it!

Angela Boardman

01/17/2024 02:15:39 AM

There are only 2 of us so I halved the recipe . I caramelized the onions, halved the sugar, and added a drop of dōTERRA caraway and fennel essential oils because I had neither in my spice cabinet. We really enjoyed it. This will be a repeat for us.

ToastyPear9128

08/13/2025 01:03:58 AM

I made this with my own sauerkraut (straight fermented, no vinegar), and it was delicious. I did dial WAY back on the brown sugar though, adding less than 1/4 cup.

OldCorn6558

06/24/2025 06:05:27 PM

Rinse the sauerkraut first. It's much better and way less sugar.

debraw682

02/20/2025 02:27:30 AM

A quick fix, and it hits the spot when a pork and sauerkraut craving hits. I used boneless center cut porkchops, carmelized the onions,added only about 2 T of brown sugar, and no fennel. Did not drain the sauerkraut (jarred). Served over mashed potatoes. Pork was tender, apples added a nice touch - will definitely make this again and again.

Brandon Adams

04/15/2024 08:31:14 PM

Made it once — already planning to make it again next week.

Helen Lee

03/27/2024 10:11:48 PM

So flavorful — tastes like a classic.

Angela Boardman

01/17/2024 02:15:39 AM

BubblyWheat9738

01/14/2024 02:58:28 AM

Great flavor! I did cut the sugar in half and added a couple carrots . I served it over homemade egg noodles.

Nicole Sanchez

12/28/2023 06:17:36 PM

Made it today — perfection.

Jon3960

12/20/2023 09:28:55 PM

Wonderful flavor and very easy. If you’re like me, there are souls in my family that do not like sauerkraut. With that being said the combination of the brown sugar and apple completely changes the usual sauerkraut flavor in a good way (note: I always thoroughly rinse my sauerkraut before cooking to remove the metallic/acidic flavors) The pork chops are very tender and the whole meal pairs well with homemade mashed potatoes.

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