This easy pork and sauerkraut recipe pairs two juicy, golden pork chops with tangy sauerkraut, soft sweet apple and onion, all baked together in one skillet. It is made for two, so there is no big roast to cook all day and no pile of leftovers, and it is ready in under an hour. The chops are seared first for flavor, then finish gently in the oven on a bed of sauerkraut that keeps them moist. A thermometer takes the guesswork out: pull them at 145°F, rest for 3 minutes and dinner is ready.
Why you’ll like it
- Two chops, one skillet: everything sears, softens and bakes in the same pan.
- Under an hour: about 10 minutes of prep and a short bake instead of an 8-hour slow cooker.
- Sweet and tangy: apple and a spoonful of brown sugar round out the sharp sauerkraut.
- Short ingredient list: nine ingredients, including salt and pepper.
- Juicy pork: the sauerkraut and a lid keep the chops moist while they finish.
What makes it work
Searing first. A few minutes on each side in a hot skillet gives the chops a golden crust and leaves browned bits in the pan. When the sauerkraut goes in, those bits dissolve into it and season everything.
Baking on the sauerkraut. The chops sit on top of the sauerkraut, apples and onion, so they cook in gentle, moist heat instead of drying out on the bottom of the pan. The lid holds in steam for the first 15 minutes; uncovering at the end lets the top of the chops stay browned.
Apple and brown sugar for balance. Sauerkraut is sour and salty. Apple softens into sweet slices and a tablespoon of brown sugar mellows the tang without making the dish taste sugary. Caraway seeds, a classic partner for sauerkraut, add a warm, rye-bread note if you like it.
Cooking to temperature. Pork chops vary in thickness, and a few minutes can take them from juicy to dry. Baking just until the center reads 145°F, then resting 3 minutes, gives chops that are safe and tender.
How it is sized for two
Many pork and sauerkraut recipes start with a 4-pound pork loin or several pounds of chops and a slow cooker running all day. For two, that is more food and more time than a weeknight needs. This version uses two boneless chops, about 12 ounces in all, with just over a cup of sauerkraut, one small apple and half an onion.
A 10-inch ovenproof skillet is the right size: the two chops sear without crowding, and the sauerkraut makes a bed just deep enough to keep them moist in the oven. A jar or bag of sauerkraut usually holds more than this, and the rest keeps well in the fridge for sandwiches, sausages or another round of this dinner.
Ingredients for pork and sauerkraut
Exact amounts are in the recipe card below. A few notes help with shopping and swaps.
- Pork chops: choose boneless chops about 3/4 inch thick. Thinner chops cook faster and dry out easily; thicker or bone-in chops need more time in the oven.
- Sauerkraut: refrigerated sauerkraut in a bag or jar tends to be crisp and fresh-tasting, and canned works too. Drain it lightly so the pan is moist but not soupy. Rinse it first if you prefer a milder flavor.
- Apple: any small, firm apple works. A sweet apple softens the sauerkraut the most, and a tart apple keeps things brighter.
- Onion: half a small yellow onion, thinly sliced, cooks down into the sauerkraut.
- Brown sugar: 1 tablespoon balances the sour and salty notes.
- Caraway seeds (optional): the traditional seasoning for pork and sauerkraut; 1/2 teaspoon is enough to notice.
- Salt and pepper: for the chops only. The sauerkraut brings plenty of salt to the rest of the dish.
How to make pork and sauerkraut
- Heat the oven to 350°F and season the chops.
- Sear the chops on both sides and set them aside.
- Soften the onion in the same skillet.
- Stir in the sauerkraut, apple, brown sugar and caraway.
- Set the chops on top, cover and bake, then uncover until they reach 145°F.
- Rest for 3 minutes and serve.
Step-by-step notes
Searing. Pat the chops dry so they brown instead of steam. Lay them in the hot oil and leave them alone for 4 to 5 minutes; they are ready to flip when they release easily and the underside is golden. Give the second side 3 to 5 minutes.
Building the bed. Cook the onion for 3 minutes over medium heat, then add the sauerkraut, apple, brown sugar and caraway and stir, scraping the bottom of the pan. Spread it evenly so the chops sit flat on top.
Baking. Cover and bake for 15 minutes, then uncover and bake for 5 to 10 minutes more. Start checking the temperature at the thickest part of each chop as soon as you uncover the pan; they are done at 145°F.
Resting. Leave the chops in the pan for 3 minutes before serving. The juices settle back into the meat, and the temperature keeps rising a little.
Tips for the best results
- Take the chops out of the fridge while the oven heats, so they cook more evenly.
- Use an instant-read thermometer; it is the most reliable way to keep pork chops juicy.
- Slice the apple thinly so it softens in the same time as the pork.
- Use an oven mitt on the skillet handle after baking; it stays hot for a while.
- Spoon some of the pan juices over the chops when you serve them.
Variations
- Bone-in chops: they work, but plan on a longer bake; keep checking until the meat next to the bone reaches 145°F.
- Milder sauerkraut: rinse and squeeze it dry before cooking.
- No ovenproof skillet: after searing and softening the onion, move everything to a small baking dish, cover it with foil and bake as written.
- Without caraway: simply leave it out; the dish is still sweet, tangy and savory.
What to serve with it
Pork chops and sauerkraut is the kind of cozy, old-fashioned dinner that feels right on a cool evening, and it is simple enough to share straight from the skillet.
- Mashed potatoes, with a spoonful of the pan juices on top.
- Buttered egg noodles or boiled baby potatoes.
- Rye bread or a crusty roll.
- Roasted carrots or green beans for color.
Storage and reheating
Refrigerate leftovers within 2 hours in a covered container and eat them within 3 to 4 days. Reheat them gently, covered, in the oven or a skillet with a splash of water until hot throughout, 165°F. The sauerkraut reheats beautifully; the pork is juiciest when you warm it just until hot.
Two chops, one skillet and a little patience while the oven does the rest. Serve it hot with something to soak up the juices.
Frequently asked questions
What temperature should pork chops be cooked to?
Cook pork chops to 145°F in the thickest part and let them rest for 3 minutes. They stay juicy and are safe to eat.
Should I rinse sauerkraut?
You do not have to. Rinsing and squeezing it dry makes it milder, while leaving it unrinsed keeps the full tang that pairs well with the apple and brown sugar.
Can I use bone-in pork chops?
Yes, but they take longer in the oven. Keep baking and checking until the meat next to the bone reaches 145°F.
What do you serve with pork and sauerkraut?
Mashed potatoes are the classic choice, with the pan juices spooned on top. Egg noodles, boiled potatoes or rye bread also work well.
Print
Easy Pork Chops and Sauerkraut for Two
- Total Time: 48 minutes
- Yield: 2 pork chops
Description
Easy pork and sauerkraut for two: boneless pork chops seared, then baked on sauerkraut with apple, onion, brown sugar and caraway in one skillet until 145°F.
Ingredients
- 2 boneless pork chops, about 3/4 inch thick (about 12 ounces total)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon vegetable or olive oil
- 1/2 small yellow onion, thinly sliced
- 1 1/4 cups sauerkraut, lightly drained
- 1 small apple, cored and thinly sliced
- 1 tablespoon packed brown sugar
- 1/2 teaspoon caraway seeds (optional)
Instructions
- Heat the oven to 350°F. Pat the pork chops dry and season both sides with the salt and pepper.
- Heat the oil in a 10-inch ovenproof skillet over medium-high heat. Sear the chops for 4 to 5 minutes, until golden underneath, then flip and sear for 3 to 5 minutes more. Move them to a plate.
- Lower the heat to medium, add the onion and cook for 3 minutes, stirring, until it softens.
- Stir in the sauerkraut, apple, brown sugar and caraway seeds, scraping up the browned bits. Nestle the chops on top and pour in any juices from the plate.
- Cover the skillet with a lid or foil and bake for 15 minutes. Uncover and bake for 5 to 10 minutes more, until the thickest part of each chop reads 145°F.
- Let the chops rest in the pan for 3 minutes, then serve with the sauerkraut and apples.
Notes
Equipment: 10-inch ovenproof skillet, lid or aluminum foil, instant-read thermometer, tongs
- Chop thickness changes the timing: thinner chops may be done after the covered bake, so start checking early; bone-in chops take longer.
- For a milder sauerkraut, rinse it in a strainer and squeeze it dry before using.
- No ovenproof skillet: move the chops and sauerkraut mixture to a small baking dish and cover it with foil.
- Doneness: The pork is done at 145°F in the thickest part, followed by a 3-minute rest.
- Refrigerate leftovers within 2 hours in a covered container and eat within 3 to 4 days. Reheat gently, covered, until hot throughout (165°F).
- Cook pork chops to 145°F and let them rest for 3 minutes before serving.
- Do not leave cooked pork at room temperature for more than 2 hours.
- Prep Time: 10 minutes
- Rest Time: 3 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Skillet and Oven
- Cuisine: German-American
