Name: Tender Pork and Sauerkraut Skillet Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 27 min
Cuisine: German-inspired
Ingredients: 4 bone-in pork chops (6 oz each, about 1-inch thick); 1 tsp seasoned salt; 1 tsp caraway seeds; 2 lb sauerkraut (drained and rinsed if very salty); 1 large apple (peeled, cored, and sliced into 1/4-inch wedges); 2 tbsp fresh parsley (chopped); 1 cup beer (lager or pilsner recommended); 1 tbsp olive oil (or any neutral oil like canola)

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Introduction

Looking for a comforting, easy weeknight meal? This tender pork and sauerkraut skillet combines juicy pork chops, tangy sauerkraut, and sweet apple slices for a cozy dish inspired by German flavors. Ready in under 45 minutes, it’s perfect for busy evenings and uses just one pan for easy cleanup.

The image shows a white shallow plate with a base layer of soft, cooked shredded cabbage that is light yellow with slightly translucent edges, giving it a tender and juicy look. On top, there are three thick, golden-brown pork chops with a crispy, textured crust and juicy inside, sprinkled with finely chopped green herbs. The plate is placed on beige cloth over a white marbled surface, with blurred kitchen items like a bottle of oil and fresh green herbs in the background, adding a cozy, homely feel. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 bone-in pork chops (6 oz each, about 1-inch thick)
1 tsp seasoned salt
1 tsp caraway seeds
1 large apple (peeled, cored, and sliced into 1/4-inch wedges)
2 lb sauerkraut (drained and rinsed if very salty)
1 cup beer (lager or pilsner works best)
1 tbsp olive oil (or any neutral oil like canola)
2 tbsp parsley (freshly chopped)

Instructions

Step 1: Peel, core, and slice the apple into 1/4-inch wedges. Drain and rinse the sauerkraut if it tastes very salty. Pat the pork chops dry with paper towels to ensure a good brown crust. Season both sides generously with the seasoned salt and caraway seeds, pressing the seasonings gently onto the meat.
Step 2: Heat olive oil in a large skillet over medium-high heat until shimmering, about 1-2 minutes. Place the pork chops in the skillet without overcrowding and sear without moving for 4-5 minutes until browned. Flip the chops and sear the other side for 2-3 minutes. Transfer to a plate; they will finish cooking later.
Step 3: Pour the beer into the skillet with the pork fat, scraping up any browned bits from the bottom. Add the drained sauerkraut and sliced apple, stirring to combine. Let the mixture heat and bubble for 2-3 minutes to meld flavors. Taste and adjust seasoning if needed.
Step 4: Nestle the seared pork chops back into the sauerkraut mixture, partially submerged in the liquid. Cover with a lid, reduce heat to medium-low, and braise gently for 12-15 minutes until pork reaches an internal temperature of 145°F (63°C) and is still slightly pink inside. Transfer chops to a serving platter, spoon sauerkraut mixture around them, and garnish with fresh parsley. Let rest a few minutes before serving.

Tips & Variations

Use thin bone-in pork chops about ½ to ¾ inch thick for quick, flavorful cooking; boneless chops or pork tenderloin medallions are good substitutes but adjust cooking time accordingly.
If you don’t have caraway seeds, fennel seeds provide a milder but similar flavor, or omit them if you prefer.
Substitute beer with chicken or vegetable broth with a splash of apple cider vinegar for a non-alcoholic option.
Drain sauerkraut well by squeezing in a clean towel to avoid excess liquid that could water down the dish.
Tart apples like Granny Smith hold up best during cooking, but any variety works.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days; flavors deepen overnight. This dish freezes well for up to 2 months—cool completely before freezing. Reheat gently in a skillet over medium-low heat with a splash of water or broth to maintain moisture, or microwave covered in short bursts to avoid drying out the pork.

How to Serve

A white plate filled with a layer of cooked shredded cabbage that is light yellow with some translucent pieces and small specks of seasoning, topped with three pieces of grilled pork chops that have a golden brown crust with a slightly crispy texture and some herbs sprinkled on top, mainly chopped green parsley, all set on a white marbled surface with a soft beige cloth underneath. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What kind of pork chops should I use?

Thin bone-in pork chops about ½ to ¾ inch thick are ideal for even cooking and added flavor from the bone. Boneless chops or pork tenderloin slices can be used but watch the cooking time carefully as they cook faster and can dry out.

Can I use something other than beer for braising?

Yes, chicken or vegetable broth with about 1 tablespoon of apple cider vinegar works well as a non-alcoholic substitute and mimics the tangy flavor of beer or cider.