Pork Chops and Sauerkraut
Bring a taste of German heritage to your table with these thick-cut pork chops braised in a savory bed of sauerkraut and caraway. This "one-pan simple" homestead favorite uses the natural acidity of the kraut to guarantee a fork-tender finish every time.
Servings: 2
Ingredients
- 2-4 Thick Cut Pork Chops
- 1 Pound Sauerkraut with Juices
- 1/4 Cup Bone Broth or Water
- 1 Tbls Apple Cider Vinegar
- 1 tsp Onion Powder
- 1 tsp Caraway Seeds
- 1 Tbls Lard or Tallow
- Salt
- Pepper
Instructions
- Pat the Pork Chops Dry and season both sides with Salt, Pepper and Onion Powder. Press the seasoning into the meat to ensure it sticks during the sear
- Heat a cast iron pan over medium-high heat with your fat. Sear the chops for 3-4 minutes per side. Use tongs to stand them on their fat caps for 60 seconds to render that rich fat into the pan. Remove meat and set aside.
- Lower heat to medium-low. Add the sauerkraut, caraway seeds, and apple cider vinegar. Use the liquid to deglaze the pan, scraping up all those flavorful brown bits. Stir in the bone broth.
- Nestle the chops back into the kraut. Cover with a tight lid and reduce heat to low. Simmer for 35–45 minutes (for 1 1/2-inch chops) until the internal temperature reaches 170°F.
- Turn off the heat and let the chops rest in the liquid, covered, for 5 minutes. This final step ensures the fat and juices redistribute for that perfect, melt-in-your-mouth finish.
Joe’s Tip: Don’t be afraid of that 170°F mark—especially with marbled heritage pork. The acidity from the kraut and vinegar works with the heat to break down the fibers, making these the most tender chops you've ever had.