Go Back Email Link
–+ servings
Pork Chops with apples and sauerkraut in a skillet simple and savory

Pork Chops with Sauerkraut and Apples

Pork chops are seared in a skillet, then baked on top of sauerkraut and sliced apples in the same pan. The apples mellow the tang of the kraut, and the whole dinner cooks in one skillet.
Print Recipe Add to Collection Add to Shopping List
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Click on serving size to scale this recipe

Course: Dinner Recipes
Cuisine: American
Keyword: Pork chops with sauerkraut and apples
Servings: 4
Calories: 311kcal
Author: Anne Lawton

Pork Chops with Sauerkraut and Apples

Equipment

Scale this Recipe 4

Ingredients

  • 1 tablespoon olive oil or avocado oil
  • 1 to 1 1/2 pounds boneless pork chops (about 4 chops, 3/4 inch thick)
  • Salt and pepper to taste
  • 2 small to medium apples sliced
  • 2 1/2 cups sauerkraut divided
Find an Ingredient Substitute

Instructions

  • Preheat the oven to 350°F. Slice the apples and measure the sauerkraut. Pat the pork chops dry and season both sides with salt and pepper.
  • Heat the oil in a heavy oven-safe skillet over medium-high heat.
  • Once the skillet is hot, add the pork chops and sear until golden brown, about 2 to 3 minutes. Flip and sear the other side for 2 to 3 minutes longer. Remove the chops from the pan and set them aside.
  • Lower the heat to medium. Add the apples and half of the sauerkraut to the skillet, then place the pork chops on top.
  • Cover the skillet and bake for 15 minutes. Remove the cover and bake 5 to 10 minutes longer, until the pork reaches an internal temperature of 145°F. Start checking the temperature after 5 minutes uncovered. Cook time will vary depending on the thickness of the chops.
  • Remove the skillet from the oven and stir in the remaining sauerkraut before serving.

Video

Notes

This recipe can also be made with bone-in pork chops, pork tenderloin, pork loin, or ribs. Cooking time may be longer for larger pieces of meat. Try substituting 1 to 1 1/2 pounds of boneless chicken breasts or thighs for the pork chops. Cook chicken to 165°F. If you’re using fermented sauerkraut, stirring half in at the end keeps more of the live cultures. If you like the flexibility of skillet dinners, check out my Free Skillet Dinner Builder and start building flexible skillet dinners

Nutrition

Serving: 1chop | Calories: 311kcal | Carbohydrates: 4g | Protein: 37g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 114mg | Sodium: 668mg | Potassium: 785mg | Fiber: 3g | Sugar: 2g | Vitamin A: 23IU | Vitamin C: 13mg | Calcium: 39mg | Iron: 2mg

Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used

Tried this recipe?Leave a comment and a star rating to let us know how it was!