Juicy Pork Chops with Sauerkraut and Apples
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Pork chops with sauerkraut and apples is a quick, under-an-hour skillet dinner made with tender pork chops, tangy sauerkraut, and sweet apples. It all cooks in one pan, it’s simple to pull together on a busy weeknight, and using naturally fermented sauerkraut adds extra flavor and gut-friendly benefits.
Updated December, 2025. Rewritten for clarity with new tips.
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What Sets This Pork and Sauerkraut Apart
- Ready in about 30 minutes: A simple one-pan dinner perfect for busy weeknights.
- Juicy, flavorful pork: Sear the chops first, then bake them over sauerkraut and apples so the meat stays tender and the apples mellow the tang.
- Flexible protein options: Works with boneless or bone-in chops, pork tenderloin, pork loin, ribs, or even boneless chicken breasts or thighs.
- Cook to 145°F: Check the internal temperature, let it rest, and adjust time based on thickness.
- Keep probiotics intact: Fermented sauerkraut adds gut-friendly benefits, stir some in at the end or keep it under 115°F to preserve live cultures.
Here is what you will need
Ingredients
- Olive oil or avocado oil
- Boneless pork chops – bone-in, pork loin or tenderloin will work too
- Apples – any variety such as Braeburn, Fuji, Honeycrisp or Granny Smith Apples.
- Sauerkraut (homemade or store-bought)
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How to Make Pork Chops with Apples and Sauerkraut
- Before you begin cooking, get everything ready: slice the apples, measure the sauerkraut, and preheat the oven to 350°F.
- Add the boneless pork chops once the skillet is hot. Cook the chops for about 5 minutes until they begin to turn brown.
- Flip the pork chops over and cook for 5 minutes longer. Once they are golden brown, remove them from the skillet and set them aside.
- Lower the heat to medium and add the apples and sauerkraut to the bottom of the pan.
- Place pork chops on top of the sauerkraut and apples, cover, and bake in a preheated oven for 15 minutes. Remove the cover and cook for 5 to 10 minutes longer until the internal temperature of the pork reaches 145°F.
Tips
- Pat the pork chops dry before searing so they brown nicely.
- If you’re using fermented sauerkraut, bake with half and stir in the rest at the end to keep more probiotics.
- Lean chops cook fast—pull them at 145°F for tender, juicy meat.
- No matter the cut, don’t overcook the pork if you want the best texture.
A Lucky Recipe
A lot of people eat pork and cabbage on New Year’s Day for good luck, and once I found that out, this dish became our tradition… and honestly, it stuck around all year. (Pork is said to symbolize progress, and cabbage represents wealth, one of those old New Year’s food traditions that’s still hanging on.) Especially when you use real fermented sauerkraut like homemade or the good stuff from the fridge aisle, you get all those gut-friendly benefits and an easy dinner.
Just keep the kraut under 115°F so the good bacteria survive. I add a little to the pan for flavor before I put the chops in the oven, then stir in the rest when I take the pan out of the oven. The pork cooks quickly to 145°F, stays juicy, and the whole meal comes together fast.
Recommended for this recipe
Buy Now → Storing and Using Leftovers
Cool leftovers within 2 hours. Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of broth. Avoid boiling the sauerkraut to keep more live cultures.
For the freezer, pack portions in freezer-safe containers for up to 2 months. Thaw overnight in the fridge, then reheat slowly.
Leftover ideas:
- Rye sandwich: Warm pork, sauerkraut, and apples on toasted rye with mustard.
- Skillet hash: Dice leftovers with potatoes, top with a fried egg.
- Soup starter: Add broth, carrots, and barley for a hearty bowl.
Food safety matters. Always reheat to steaming hot and avoid leaving cooked food out.
Serving Suggestions
Serve your pork chops with sauerkraut and apples and add a side of mashed potatoes or baked potatoes.
For some extra zest, add to the mix some citrus roasted brussels sprouts, green beans with almonds or sauteed cauliflower.
Recipe Variations
This is a versatile recipe; you can change up the ingredients or add more. Here are some suggestions for making this pork and sauerkraut recipe your own.
- Meat – Try pork tenderloin, small pork loin, or bone-in chops. You can also use boneless chicken breasts or thighs.
- Skip the apples – No apples on hand, leave them out.
- Add depth – Before baking, add 1/4 cup beer or white wine and a pinch of caraway seeds
- Grill it – Grill chops to almost done; in a pan, caramelize apples, then warm sauerkraut. Top the chops with the apple sauerkraut mixture.
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Here’s What People Are Saying…
I replaced the sauerkraut with 1 cup of ‘kraut brine and 1 cup hard apple cider, then after taking the chops out of the oven I barely heated our homemade sauerkraut to 90F (all the beneficial bacteria and Vitamin C are destroyed when heated above 120F for an entire hour) before serving with the kraut on the side. It was just fabulous; thank you so much for this recipe!“
“Pork, Sauerkraut and Apples, YUM! I added Fennel Seed to the seasoning.”
“This recipe was really good and SO easy. I used a jar of sauerkraut and cooked at 350 for 65 minutes. Served with sour cream.”
Frequently Asked Questions About Pork Chops with Sauerkraut and Apples
This recipe takes about 30 minutes of cook time. You sear the pork chops in a hot skillet for 8 to 10 minutes total, then bake them on top of the apples and sauerkraut for about 20 minutes. Cooking time can change based on how thick the chops are, so use an instant-read thermometer and cook until the pork reaches at least 145°F in the center.
The key to tender pork chops in this recipe is gentle cooking and moisture. Sear the chops to get color, then nestle them into the sauerkraut and apples so they finish cooking in a steamy, covered skillet. Bake just until the pork reaches 145°F, then remove it from the oven. Avoid overcooking, since even a few extra minutes can make lean chops dry.
Cool leftovers within 2 hours, then store them in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of broth and avoid a strong boil, which can make the pork tough and reduce live cultures in fermented sauerkraut. For longer storage, freeze portions in freezer-safe containers for up to 2 months, thaw in the fridge overnight, and reheat slowly.
Yes, this recipe adapts well to a slow cooker. Brown the pork chops in a skillet first to add flavor. Then place the sauerkraut and sliced apples in the bottom of the slow cooker and lay the seared chops on top. Cook on low for about 3 to 4 hours, or until the pork reaches at least 145°F. The longer, low heat makes the pork very tender, and the sauerkraut and apples will soften into a flavorful base.
You might also like these pork chop recipes
- Slow Cooker Honey Garlic Pork Chops
- Mediterranean Pork Chops
- Pork Chop and Rice Casserole with Tomatoes
- Pork Chops with Vegetables
- Pork Chops with Vinegar and Peppers
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Pork Chops with Sauerkraut and Apples
Equipment
Ingredients
- 1 tablespoon [olive oil]
- 1 pound boneless pork chops
- 2 small to medium apples sliced
- 2 1/2 cups Sauerkraut
Instructions
- Pre-heat oven to 350.
- Place oil in a heavy skillet and heat over medium to high heat.
- Add the chops to the heated pan and cook them until they start to turn golden brown (about 5 minutes), flip and cook them until they become golden brown on the other side (about 3 to 5 minutes longer) remove them from the pan.
- Add the sauerkraut and apples to the skillet and top them with the browned pork chops.
- Cover the skillet and place it in the oven – bake for 15 minutes, remove the cover and cook for 10 minutes longer or until the pork reaches an internal temperature of at least 145°F. Start checking the meat temperature after 15 minutes, depending on the size of the chops, cook time can vary.
Video
Notes
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
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This came out so delicious! I’ll be making it regularly from now on!
Yay! I’m glad you liked it Karen!
I made the mistake of starting dinner to late. Is it possible to turn the oven up in the temperature for the chops.
Hello Kara, yes you can turn the heat up a bit, just watch the chops so that they don’t burn!
Pork, Sourkraut and Apples, YUM!
I added Fennel Seed to seasoning.
This sounds delicious but I’m really interested in your homemade sauerkraut recipe.
It’s probably the wrong season to have made this, but I don’t care! I’ve been thinking about making a dish like this for months and finally got around to it. This recipe was really good and SO easy. I used a jar of sauerkraut and cooked at 350 for 65 minutes. Served with sour cream. Yum!
Thank you Colleen! I’m glad you enjoyed it, and I love the addition of sour cream, I’m going to try that the next time I make it!
EXCELLENT DISH! The only changes I made was to replace the sauerkraut with 1 cup of ‘kraut brine and 1 cup hard apple cider, omit the salt (‘kraut brine already has plenty, then after taking the chops out of the oven I barely heated our homemade sauerkraut to 90F (all the beneficial bacteria and Vitamin C are destroyed when heated above 120F for an entire hour) before serving with the kraut on the side. It was just fabulous, thank you so much for this recipe!
I am so glad you liked it Chris! And I love the idea of using the brine and serving the warm sauerkraut on the side, I am going to try that the next time I make this.
Great recipe but bottled sauerkraut works as well and it is probably equally nutritious as heating any fermented product kills the fermented benefit. I save my fresh sauerkraut for non heated recipes
Thanks for your comment Douglas! I am sure bottled sauerkraut works well and is a great option. Aside from the health benefits of fermented sauerkraut when it’s cold, I enjoy the flavor and texture of it more than packaged even when it’s heated.