Braised Pork Chops With Sauerkraut

"I have been making this recipe for more years than I care to admit to. It's simple to put together and very flavorful. I usually serve with boiled potatoes."
photo by Annacia photo by Annacia
photo by Annacia
photo by mightyro_cooking4u photo by mightyro_cooking4u
Ready In:
1hr 25mins




  • Melt the butter or lard in a skillet and quickly brown the pork chops on both sides. Place on platter and set aside.
  • Arrange the bacon in the bottom of a large dutch oven or braising pan.
  • Rinse the sauerkraut in a colander and squeeze out as much water as you can. (You can skip this step if you like a stronger flavor). Place half of it on top of the bacon.
  • Place the sliced onions over the sauerkraut and sprinkle with 1 tsp freshly ground black pepper.
  • Arrange the pork chops on top of the onions, and pour in any collected juices.Sprinkle with salt, pepper and the garlic.
  • Add the rest of the sauerkraut, sprinkle with pepper and pour over as much beer as you need to cover.
  • Bring to a boil, reduce to a simmer and cook one hour. The pot should never get completely dry.
  • Note: I find 2 lbs sauerkraut to be enough, but if you have hearty eaters, you might want the larger quantity. I do not add additional salt.

Questions & Replies

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  1. This was a real hit with us. We have sauerkraut seldom but we do enjoy it. I used a wine sauerkraut with it's liquid and no beer. Also the idea of boiled bacon didn't appeal to me so I topped the dish with it and then put it in the oven @ 400 for about 45 mins. this is one fine Fall dinner.
  2. Took a couple shortcuts. Made recipe #346063 then tossed the loin chops on top with a bottle of dark beer and let braise for about 45 minutes. Turned out great. Thanks!
  3. I made this as directed except for the sauerkraut, because I didn't have any, used cabbage instead. I did not have 1 inch pork chops, mine were thinner. Still it was very good. Next time I'll use boneless chops cut from a pork loin, that I usually do myself when I have one. Made for Newest Zaar.
  4. This has become a family favorite for pork chops. The only thing I do differently is add baby red potatoes for last 30 minutes of cooking. Yum!
  5. This dish was ok, but needs some changes to make it a great recipe. First of all, the bacon in the bottom was not right. I think if you cook the bacon until crisp, then add it near the end of cooking it would be so much better. The other thing was that it took way more than one hour to get rid of all of the liquid. I think less liquid at the beginning, or, cooking it on much higher heat for the whole hour would make it better. I probably won't make it again.


My screen name is a diminutive in Lithuanian for bread, so you won't be suprised to learn that I love to bake bread. In recent years I have been baking a lot of sourdough breads and have several starters sitting in my refrigerator. But I like to cook a lot of other things, as well, especially from various cultures. The cat wishes I would concentrate on meat and fish... I joined a few years ago but started posting recipes and participating in forums just recently - I wish I had done so earlier. Recipezaar is a great community! Right now I am a co-host for the Breads and Baking and the Eastern Europe forums - I hope to see you there!
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