Smoked Pork Chops With Sauerkraut

Sauerkraut is not one of the first things you think about when shopping at a market for the next meal that you will prepare. Yet it is found as an ingredient in many dishes. The French have their wonderful choucroute, the Germans serve heaping platters of sausages and hocks piled high on sauerkraut, the Polish make their tasty  sauerkraut pierogi.  Here in the states, people think of it as a topping on a steamed hotdog and as part of a Reuben sandwich. For New Year’s celebrations, many people believe that pork and sauerkraut will bring them good luck.

I thought I would share a dish that we enjoy this time of the year. Smoked pork chops with sauerkraut is a tasty meal for fall. If we are having a Octoberfest party, I will add German sausages, potatoes and apples to the recipe. Served alongside crusty rye and pumpernickel bread, pretzels, sweet and hot mustards, lots of beer and Gewürztraminer wine, it makes a large crowd of people very happy.

Pork Chops And Sauerkraut

Pork Chops And Sauerkraut

Smoked Pork Chops With Sauerkraut

Sauerkraut

  • 4 thick sliced smoked pork chops (fully cooked)
  • 1 quart New Kraut (I like Ba-tampte refrigerated sauerkraut)*
  • 2 – 3 slices applewood smoked bacon, diced (pancetta can also be used)
  • 1 large onion, cut in half and then thinly sliced
  • 2 garlic cloves
  • 2 Tbsp. butter
  • 1 – 2 Tbsp. flour
  • 3 bay leaves
  • 6 juniper berries
  • 8 peppercorns
  • 1 c. chicken stock
  • 1 c. wine, beer or apple cider

In a large dutch over, cook the diced bacon over medium heat until it renders its fat. Set aside the bacon but leave the bacon fat. Add the onion and sauté until translucent. Add the butter and garlic and sauté for one minute. Sprinkle the flour over the onions and stir well. Add the bacon back into the pot along with all the other ingredients except the pork chops. Stir well, reduce heat to a simmer and cover. Simmer until the sauerkraut has become very creamy. This should take about an hour on low heat. Stir often, checking to make sure the sauerkraut has not become dry. If more liquid is needed, water can be added as necessary.

Pork Chops

In a large skillet, lightly brown the pork chops in just a little oil or butter for one minute on each side. Add the chops to the fully cooked sauerkraut and cook until heated through.

****

If you are making this recipe for a crowd just increase all ingredients. Thirty minutes before you meal is finished you could add potatoes, apples or sausages. If adding German white sausages, brown first and then only put into the sauerkraut for the last five minutes so that they don’t split open.

*I like using refrigerated sauerkraut. Please taste whatever brand that you purchase. Some brands can be very salty or very strong. It that is the case just rinse in a colander with cold water and drain.

The is an easy meal to prepare. You will probably have left over sauerkraut so think of those hotdogs and Reubens.

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About Karen

I travel the back roads of New England and beyond, sharing great food and interesting places.
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58 Responses to Smoked Pork Chops With Sauerkraut

  1. We love sauerkraut! We fix it with pork, as a topping for hot dogs and in sandwiches! This looks very good! In Indianapolis a few weeks ago we ate at The Rathskeller – and their sauerkraut was excellent!

    • Karen says:

      Hi Phyllis, We love sauerkraut and have pork and sauerkraut for New Years Day along with blackened peas. You have to hedge all your bets for a lucky New Year, you know.

  2. Charles says:

    Aaah, makes me think of my local supermarket in the mall near my office. Lunchtime, every single day, they’re inside cooking up a huge platter of choucroute. Seriously, this pan they use is like the size of a small car. They have all the sausages on the go and chicken – worst of all, the rotisserie they use for the chicken seems to have the exhaust vents right at the front of the store, so as you walk past, it’s all you can smell. Talk about not giving you a chance!!

    It’s a really great food – really hearty and satisfying, and best of all, it’s like all cabbage so you can say it’s really healthy! Lovely looking plate you’ve made up! I bet it was fantastic!

    • Karen says:

      Hi Charles, Thank you…it was delicious. You are right…healthy with all that cabbage. We must eat our vegetables and pork just makes it extremely good. The smell of sausages and chicken vented out to tempt you does seem a little unfair. I would be buying their food every time I passed.

  3. Sue says:

    I know I’ve asked before, but pleasepleaseplease adopt me! :)
    Another delicious meal. Yum!

  4. ChgoJohn says:

    Like Mom would say, this recipe is right up my alley! I love sauerkraut and your recipe hits all of the right notes. I was going to make a similar dish with spare ribs but I think I’ll follow your recipe, including the smoked pork chops. Thanks for the inspiration!

    • Karen says:

      Hi John, I’m happy to give you inspiration for a meal. We have spare ribs and sauerkraut every New Year’s Day for luck for the year along with blackened peas. There is something about all the fat of the spare ribs mixing with the sauerkraut that has such an amazing flavor. Whichever you prepare, I know it will be good.

  5. Amy says:

    Mmm, i love sauerkraut! Where do you find smoked pork chops?? Your meals always look so hearty and delicious!!!

    • Karen says:

      Hi Amy, Thank you for your nice comment about the meals I prepare. If you want really nice thick smoked pork chops you have to go to a market that specializes in German food. I have to drive down to the Boston area for those lovely chops. For this dish I went to my local supermarket and bought Smithfield brand packaged smoked pork chops. They are not as thick but the flavor is exactly the same. If you don’t see them at your market ask the person in charge of the meat department. I think Smithfield is carried everywhere and they could order them for you.

  6. ceciliag says:

    We love smoked pork chops and sauerkraut, it is an old family recipe in Johns old german family. I can make it myself now with my own ( I mean your) recipe and they will all be terribly impressed. Unpasteurised sauerkraut is a super food.,. very good for the belly! I am so pleased to have this recipe Karen.. celi

    • Karen says:

      Hi Celi, I am so happy that I can contribute a recipe for this very traditional recipe. I grew up in Texas where so many of the original settlers were from Germany. This recipe and spare ribs and sauerkraut were very popular. Sauerkraut is a healthy food,,,I love fresh kraut with a sandwich like you would have a pickle. I hope John’s family likes the recipe.

  7. lulu says:

    Did you happen by Morse’s for your sauerkraut before you went home? I must confess that I overbought last trip and we ate it for a week. Yours is a dish my hubby would moan over which means it’s good!

    • Karen says:

      Hi Lulu, Thank you for your comment. It’s nice to know your husband would like this recipe. We did buy sauerkraut at Morse’s this summer but we eat it that day.

  8. Tandy says:

    this is a must have ingredient for me with hot dogs – New York style :)

  9. This sounds great, Karen. Have you ever made the sauerkraut from scratch?

  10. Judy says:

    Claussen is a great brand from regular grocery stores, but Bubbies is excellent from Whole Foods or other health food stores. We made our own when I was growing up, my dad always put a grape leaf in the top … funny the things you remember :) Homemade sauerkraut is making a comeback and it is on my list of food to try at home.

    • Karen says:

      Hi Judy, Each section of our country has so many good brands. I wish there was a Whole Foods near me…everyone raves about the store. You are right…I keep reading about people making homemade sauerkraut.

  11. spicegirlfla says:

    I really came to love sauerkraut from my ex’s German family! I’ve never really made it myself, so I love your sharing this recipe. Pork chops are the most natural compliment to sauerkraut!

  12. renee says:

    This is a favorite at our house too, but I just throw it together. I look forward to trying your recipe. Sauerkraut is such a healthy food, especially fresh, we should be eating it every day and I like to throw in an apple too…thanks.

  13. Ooh gorgeous – haven´t eaten this for ages and have never made it. Now is the time to rectify that and I love the wine recommendation!

  14. Oh this looks great and I have to get a crock of kraut started! Thanks for the reminder.

  15. Growing up my church always had a Sauerkraut supper every Election Day and it was one of my favorite meals all year. They would serve roast pork, sauerkraut (of course), squash, potatoes and gravy, green beans, rolls and homemade pies. When I saw your post it made me sad that I would be missing it this year. However, I might make this recipe because it sounds delicious and a great way to celebrate fall and comfort food. I like your addition of the peppercorns and the smoked pork chops would go perfectly with this.

  16. Ann says:

    FANTASTIC! I never cared for pork & sauerkraut until I found a GOOD recipe! I always umped it in the crock pot and walked away. A little care (like your recipe) goes a LONG way and makes something that was once ho-hum into a fantastic dish! Very nicely done!

  17. Robin says:

    This recipe sounds wonderful! I’m sure that it will be great with my homemade sauerkraut! I’m putting smoked pork chops on the shopping list for the butcher tomorrow!

  18. cabinet stew says:

    YUM- I LOVE sauerkraut and I don’t eat it nearly often enough. Unfortunately I find I am the only one I know who really loves it in other dishes other than the occasional hot dog topper.
    I did a post about it back awhile (http://cabinetstew.com/2011/03/12/andys-kraut-dinner/)
    I always buy a brand in a jar or bag – I think the canned variety has that “tinny taste” – I don’t usually rinse mine but that is a good tip.
    ps If you haven’t checked out the “A-Market” in Manchester yet – check it out – like a “local” whole foods. They have been in the Manchester area since the 70s!

    • Karen says:

      Hi Carol, If you stopped by the Sausage Kitchen for some of their smoked pork chops and sausages and added them to sauerkraut…I bet you would change some peoples minds. I haven’t been to A-Market in Manchester yet. Thank you for letting me know about it. The next time we are that way I’ll stop in and probably come out with bags of goodies.

  19. Penny says:

    What a wonderful meal for a cold blustery day. Will keep this in mind for when the winds are howling. Hope your weather has improved.

    • Karen says:

      Hi Penny, Thank you for your comment. Yes the weather has definitely improved. The snow is melting rapidly with all the sun we have been having. This is a good meal for a night when the wind is howling and you want something comforting.

  20. Now you’re my kind of girl! No one in my family likes sauerkraut and I LOVE it! They just have no idea that it’s famous all around the world! Wish we were neighbors!

    • Karen says:

      Thank you for visiting my blog and your nice comment. I think so many people that don’t like sauerkraut have probably had it straight from a can that has a strong tinny taste. When cooked low and slow with some type of meat it is just delicious. I just dropped by your site for a visit and now I wish we were neighbors as well. We will just have to be blogging neighbors.

  21. Mary says:

    What a fabulous meal for a cold and wet fall evening. We enjoyed a meal similar to this in a Munich beer hall during Oktoberfest. I love this recipe. It sounds delicious and it is not difficult to do. That is a hard to beat combination. Have a great day. Blessings…Mary

    • Karen says:

      Hi Mary, Thank you for your comment. It is a perfect meal for fall weather. Yes, Munich beer halls do make great sauerkraut, sausages and pork. It is not difficult and is loaded with flavor.

  22. This looks and sounds delicious! I truly love sauerkraut..I could it eat by itself, and sometimes do!
    Yummcious!

    Jess

  23. Susan says:

    This sounds wonderful to me! I wish my husband enjoyed sauerkraut as much as I do. He’s even German!

    • Karen says:

      Hi Susan, I thank you for your nice compliment. I think if you add enough pork to anything you can get a man to enjoy it. When you add sausages, potatoes and apples and serve it with a nice bread, it is hard to resist.

  24. Kristy says:

    Hi Karen! This looks so delicious. I always go back and forth on sauerkraut. There are some recipes I really enjoy and others, not so much. This recipe seems like it gives some freedom of choice when it comes to the kind of kraut though. I also like the use of the bacon and juniper berries in this recipe too. It’s just full of such a variety of flavors – all perfect for this time of year. :)

  25. Lea Ann says:

    Boy does that sounds good. I’ve been wanting to make and post my crockpot ribs and sauerkraut recipe. Tis the season. :)

    • Karen says:

      Hi Lea Ann, This is the season for pork and sauerkraut. I love cooking spareribs and sauerkraut in the slow cooker. The meat gets fall off the bone tender and adds such wonderful taste to the kraut.

  26. lvaletutto says:

    Looks delicious Karen! Glad you are still able to enjoy European inspired food even though you’re back in the states. I will have to try this next time I make sauerkraut.

  27. Jerry says:

    This looks great. I have smoked chops in the freezer – just need some sauerkraut and my dinner is ready to go!

  28. rsmacaalay says:

    Wow those chops looks so flavourful, good pair with that sauerkraut

  29. Pingback: Black-eyed Pea Risotto | Back Road Journal

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