Sauerkraut and pork chops—a classic pairing elevated to new heights with the slow-cooking magic of a crock pot. This dish is incredibly flavorful, tender, and surprisingly easy to make. Forget hours slaving over a hot stove; let your crock pot do the work while you relax. This recipe delivers juicy, fall-apart pork chops swimming in a tangy, savory sauerkraut sauce that's perfect for a cozy weeknight dinner or a comforting weekend meal.
Why Use a Crock Pot for Sauerkraut Pork Chops?
The crock pot is the perfect appliance for this recipe because it allows the pork chops to cook low and slow, resulting in incredibly tender and juicy meat. The slow cooking process also allows the flavors of the sauerkraut, pork, and other seasonings to meld together beautifully, creating a rich and complex sauce. You'll achieve a depth of flavor that's hard to replicate with other cooking methods. Furthermore, the "set it and forget it" nature of crock pot cooking is a huge benefit, freeing up your time for other tasks.
What Kind of Pork Chops Should I Use?
Bone-in or boneless pork chops both work well in this recipe. Bone-in pork chops will impart a richer flavor and stay moister, while boneless chops offer a cleaner eating experience. Choose chops that are about 1 inch thick for even cooking. Thicker chops may require a longer cooking time.
Ingredients You'll Need:
- 4-6 bone-in or boneless pork chops (about 1-inch thick)
- 1 (26-ounce) jar sauerkraut, drained
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 cup chicken broth
- 2 tablespoons apple cider vinegar
- 1 tablespoon brown sugar
- 1 teaspoon caraway seeds
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
Instructions:
- Prep the Ingredients: Drain the sauerkraut well. Chop the onion and mince the garlic.
- Layer in the Crock Pot: Place the drained sauerkraut in the bottom of your crock pot. Top with the chopped onion and minced garlic.
- Add the Pork Chops: Arrange the pork chops on top of the sauerkraut mixture.
- Create the Sauce: In a small bowl, whisk together the chicken broth, apple cider vinegar, brown sugar, caraway seeds, thyme, salt, and pepper.
- Pour Over the Pork: Pour the sauce evenly over the pork chops and sauerkraut.
- Cook: Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the pork chops are cooked through and tender. Internal temperature should reach 145°F (63°C).
- Serve: Serve the sauerkraut pork chops hot, alongside your favorite sides like mashed potatoes, roasted vegetables, or crusty bread.
Frequently Asked Questions (FAQ)
Can I use different types of sauerkraut?
Yes! While traditional sauerkraut works wonderfully, you can experiment with different varieties, such as caraway-flavored sauerkraut or even a sweeter sauerkraut. The flavor profile of your dish will change slightly depending on your choice.
How do I know when the pork chops are done?
The pork chops are done when they reach an internal temperature of 145°F (63°C) as measured with a meat thermometer. They should also be fork-tender and easily shred with a fork.
Can I add other vegetables to this recipe?
Absolutely! Consider adding diced carrots, potatoes, or apples for extra flavor and texture. Just add them along with the sauerkraut and onion.
What can I serve with sauerkraut pork chops?
This dish pairs perfectly with many sides. Mashed potatoes, roasted root vegetables, German potato salad, or even a simple green salad are all excellent choices. A crusty bread is also a great way to soak up the delicious sauce.
Can I make this recipe in an Instant Pot?
While this recipe is specifically designed for a slow cooker, you can adapt it for an Instant Pot. Sear the pork chops first, then layer the ingredients as directed. Cook on high pressure for 20-25 minutes, followed by a natural pressure release.
By following this recipe and addressing these frequently asked questions, you’ll be well on your way to enjoying a delicious and effortless crock-pot meal. Enjoy!
