Description
This Tender Pork and Sauerkraut Skillet is a quick, one-pan German-inspired weeknight dinner featuring juicy pork chops, tangy sauerkraut, and sweet apple wedges cooked together in a flavorful beer-infused braise. Ready in under 30 minutes, it combines minimal ingredients for a balanced, filling meal that’s easy to prepare and clean up after.
Ingredients
Scale
Pork and Seasoning
- 4 bone-in pork chops (6 oz each, about 1-inch thick)
- 1 tsp seasoned salt
- 1 tsp caraway seeds
Vegetables and Fruit
- 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)
Liquids and Oil
- 1 cup beer (lager or pilsner recommended)
- 1 tbsp olive oil (or any neutral oil like canola)
Instructions
- Prepare Ingredients and Season the Pork: Peel, core, and slice the apple into 1/4-inch wedges. Drain and rinse the sauerkraut well if it tastes very salty. Pat the pork chops dry with paper towels to ensure a good sear. Season both sides of each pork chop generously with the seasoned salt and caraway seeds, pressing the seasoning gently onto the meat.
- Sear the Pork Chops: Heat the olive oil in a large skillet over medium-high heat until shimmering, about 1-2 minutes. Carefully place the pork chops in the skillet and sear without moving them for 4-5 minutes until golden brown on the first side. Flip and sear the other side for 2-3 minutes. Transfer chops to a plate; they will finish cooking later.
- Build the Braising Base: Pour the beer into the skillet with the rendered fat, scraping up browned bits from the bottom to capture flavor. Add the drained sauerkraut and apple wedges, stirring to combine. Let the mixture cook and bubble for 2-3 minutes to meld flavors, tasting to adjust saltiness if needed.
- Braise the Pork and Finish: Nestle the seared pork chops back into the sauerkraut mixture, ensuring they’re partially submerged. Cover the skillet and reduce heat to medium-low. Braise gently for 12-15 minutes, until the pork reaches an internal temperature of 145°F (63°C) and remains juicy with slight pinkness in the center. Transfer chops to a platter, spoon sauerkraut and apple mixture over, garnish with fresh parsley, and let rest for a few minutes before serving.
Notes
- Use thin bone-in pork chops about ½ to ¾ inch thick for best results; boneless chops or pork tenderloin medallions can substitute but cook faster.
- If you don’t have caraway seeds, fennel seeds provide a milder alternative or omit them entirely.
- Use chicken or vegetable broth with 1 tbsp apple cider vinegar if avoiding alcohol.
- Make sure to drain sauerkraut well to prevent watery sauce.
- Do not overcrowd the pan when searing pork chops to achieve a good crust.
- Let pork rest after cooking under the sauerkraut to maintain tenderness and juiciness.
- Pairs well with mashed potatoes, buttered egg noodles, roasted root vegetables, or crusty rye bread.
- Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.
- Reheat gently in skillet with a splash of water or broth to keep moist; microwave with short bursts if needed.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: German-inspired
Keywords: pork chops, sauerkraut, skillet recipe, quick dinner, one-pan meal, German-inspired, apple, caraway seeds, beer braise
