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Pork chops with sauerkraut

One of the difficulties people run into when cooking pork chops is how quickly they dry out and become tough and unappetizing. Cooking them in sauerkraut eliminates this problem, and imparts a savory, tart flavor to the pork. This recipe will delight the cost-conscious cook; with careful shopping, you can purchase enough ingredients to feed 4-6 people for less than ten dollars.

Porkchop with sauerkraut on green plate


  • Pork chops. You can use any cut in this recipe, but those with bones in them will have the richest flavor (and are usually less expensive than boneless cuts).
  • Sauerkraut. Look for jars of it in the refrigerator section at your grocery store.
  • Nonstick cooking spray.
  • Pepper, to taste.

Coat a large frying pan with nonstick cooking spray and place it over medium-high heat. Place the chops in the pan, and sprinkle the exposed sides with pepper. Turn the chops and sprinkle a little pepper on the other side. Continue cooking the chops over medium-high heat, turning occasionally, until both sides are browned (approximately 7-10 minutes). Remove the pan from heat.

When the pan has cooled, spoon sauerkraut over the chops until they’re all lightly covered and there is juice standing in the bottom of the pan. Don’t skip the cooling step! If you add the sauerkraut to a hot pan it will spatter and may cause painful burns.

Return the pan to heat, and bring the liquid to a boil. Reduce the heat, cover the pan and simmer the pork chops and sauerkraut together for 20 minutes. Let the chops and sauerkraut cool slightly before serving.

Pork chops prepared this way are particularly tasty with sweet vegetable sides. Try them with peas, sweet corn, squash or, for a really wonderful contrast of flavors, fresh-sliced sweet apples.

By Guest Author Robyn