Pork Chops and Sauerkraut

Yield: 4 people


  • 4 Boneless Loin Pork Chops
  • Salt
  • Pepper
  • Dried Sage Powder
  • 2 cups Sauerkraut
  • 1 Sweet Onion – chopped
  • 1 Slice Thick Pepper Bacon (natural if possible) – chopped
  • 1 Apple – Peeled and Grated


Preheat the oven to 325 degrees. Rinse the pork chops and pat dry with paper towels. Heat a cast iron skillet (or other ovenproof skillet) over medium high heat. Sprinkle salt, pepper and sage on one side of the pork chops. When you can flick a drop of water off your finger tip into the pan and it sizzles and evaporates immediately, the pan is ready. Place the pork chops seasoned side down in the pan. Add salt, pepper and sage to the now ‘up’ side of the meat. Let the meat sear and carmelize in the pan 4-6 minutes per side (turn them only once) depending on the thickness of the chops. You are not cooking them all the way through – just searing the outside. Remove the chops to a plate and reserve. Place the chopped bacon directly in the same pan and cook over medium heat until crispy. Add the onions and the apples and sautĂ© until the onions are soft. Add the sauerkraut. If necessary, add some chicken broth or a bit of water to give the pan some liquid at the bottom (about 1/8th of an inch or so). Add the pork chops back into pan and smother with the sauerkraut mixture. Cover the pan with a piece of foil and place in the oven for 30 minutes to allow the pork chops to tenderize and cook all the way through. Serve immediately or reserve and reheat the next day.

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