Authentic German Pork Chops and Sauerkraut Recipe - Cooking Frog (2024)

This delicious recipe for Pork Chops and Sauerkraut, also called the ultimate German Pork Chops, will take you on a trip to the heart of Germany. This dish is a must-try for anyone who wants to add some cozy warmth to their dinner table.

This recipe is sure to be popular with the whole family because it uses simple but delicious ingredients like tender boneless pork chops, tangy sauerkraut, sweet and juicy apples, and fragrant caraway seeds. And it’s cooked to perfection in a Dutch oven, so the pork is very tender, and there’s not much mess to clean up.

I’m pretty much an expert on German food at this point. I’ve made so many German recipes, from bratwurst made with beer to air-fryer brats, bierocks, goetta, and even Berliner currywurst. And don’t even get me started on making pork chops. I could go on and on about that. But to sum it up, I’m simply a master of all things German and pork. 🙂

German Pork Chops and Sauerkraut

German pork chops and sauerkraut is a traditional and yummy dish with tender and juicy pork chops that have been baked to perfection and served with sauerkraut that is tangy and full of flavor.

The pork chops and sauerkraut usually include a mix of spices, such as caraway seed, mustard seed, and juniper berries. (For this recipe, we only use caraway seed). This gives the meat a powerful, savory flavor that pork lovers will surely enjoy.

Finely chopped cabbage is fermented in a mixture of salt, water, and spices to make sauerkraut. This gives the cabbage a slightly sour and tangy taste that goes well with the rich flavor of the pork chops. Apples and onions are added to the dish to make it taste better. This gives it a sweet and savory taste.

When served together, the juicy pork chops and tangy sauerkraut make a meal that goes well together and is satisfying. If you’ve never tried German pork chops and sauerkraut before, you’re in for a treat! It’s a classic dish that has been around for a long time and that every food lover should try.

Authentic German Pork Chops and Sauerkraut Recipe - Cooking Frog (1)

Ingredients you’ll need

This recipe only needs a few easy-to-find ingredients that you can find at any grocery store or farmer’s market. What you’ll need is the following:

Boneless pork chops: You should buy your pork chops from a local butcher for the best taste and quality. Most of the time, the meat is fresher and of better quality than what you can find in supermarkets.

Apples: These give the dish a bit of sweetness, but if you don’t have any, you can use a cup of apple sauce instead.

Sauerkraut: This recipe can’t be made without this traditional ingredient. Most grocery stores sell sauerkraut, but if you want the best taste and quality, head to your local farmer’s market for raw sauerkraut that has been fermented naturally.

Caraway Seeds: These tiny seeds give the dish a unique smell and taste of anise. They are often used in rye bread and go great with sauerkraut and apples. You can find them in the section of your grocery store that has spices. Don’t leave out this ingredient because it’s important.

Once you have all the ingredients, you can start cooking a tasty pork chop dish.

How to make German Pork Chops and Sauerkraut

Step 1: Start by preparing your ingredients. Peel and cut up your apples and onion, and set them aside. While you are at it, preheat your oven to 350°F (176°C).

Step 2: Now it’s time to brown those delicious pork chops. Rinse them with water and pat them dry with a paper towel. Give them a light seasoning of salt and pepper.

Step 3: Put a large dutch oven on the stove over medium-high heat, add oil, and toss in the pork chops. Cook for about 3 minutes on each side until they come off easily.

Step 4: Once the pork chops are done, put them aside and add the sauerkraut to the hot dutch oven. Use a wooden spoon to scrape the bottom of the pot and deglaze it. Then, throw in the onions and apples, and place the pork chops on top. Sprinkle caraway seeds to add flavor.

Step 5: Cover and bake in the oven for one hour. Once it’s done, take it out and let it cool a bit before you dig in!

Authentic German Pork Chops and Sauerkraut Recipe - Cooking Frog (2)

Tips for Best German Pork Chops and Sauerkraut

Use a tart apple: To give the dish a nice balance, use a tart apple like a Granny Smith or Northern Spy. It will go well with the pork and sauerkraut, which are both savory.

Make sure to deglaze the dutch oven: Using a wooden spoon to scrape the bottom of the pan after adding the sauerkraut will help remove any bits of browned pork chops and give the dish a lot more flavor.

Let it cool down a bit before serving: This recipe tastes best when it is still warm, but you should let it cool down a bit before serving. This will let the flavors mix and give you the best taste possible.

German Pork Chops and Sauerkraut Recipe

This German Pork Chops and Sauerkraut recipe will take you right to the heart of Germany. Juicy pork chops are cooked to perfection and served with tangy, flavorful sauerkraut for the ultimate taste experience.


  • 4 boneless pork chops (about 1/2 inch thick)
  • 2 Tbsp of olive oil
  • 2 apples, sliced
  • 20 oz of sauerkraut, undrained
  • 1 ½ tsp of caraway seeds
  • 1 onion
  • salt and pepper, to your liking


  • Peel and dice an onion. Slice an apple and set it aside. Heat the oven to 350°F (176°C)
  • Rinse with water and pat dry the pork chops with a paper towel and add salt and pepper. This will help make a nice crust on the pork chops as they brown.
  • Heat your dutch oven over medium-high heat and add oil. Once the oil is shimmering, add the pork chops and brown each side for about 3 minutes. This will ensure the juices are sealed in and give a nice texture to the pork chop.
  • Remove the pork chops from the pan and add the sauerkraut to the hot dutch oven. Scrape the bottom of the pan with a wooden spoon to deglaze it. This will release all the tasty bits stuck to the bottom of the pan.
  • Add onion and apples, then lay pork chops on top. Sprinkle caraway seeds on your dish; it will add to the amazing aroma.
  • Cover and bake in the oven for an hour. This will give the pork chops time to cook all the way through and give the sauerkraut, onion, and apples time to soften and get flavorful.
  • Take out of the oven, let cool for a bit, and serve! Enjoy!

This German pork chops and sauerkraut recipe is so good that it would be almost a crime not to share it! So don’t hoard recipes—show off your cooking skills by pinning the picture to your Pinterest board. 🙂

Authentic German Pork Chops and Sauerkraut Recipe - Cooking Frog (3)

3.5/5 (20 Reviews)

Authentic German Pork Chops and Sauerkraut Recipe - Cooking Frog (2024)


What's the best way to cook pork chops and sauerkraut? ›

  1. Preheat the oven to 350 degrees F (175 degrees C). ...
  2. Rub pork chops with salt and pepper on both sides. ...
  3. Combine sauerkraut, apple, onion, brown sugar, and caraway seeds in a bowl; cover pork chops with the mixture. ...
  4. Bake pork chops in the preheated oven until no longer pink in the center, about 45 minutes.
Aug 22, 2022

What is the tradition of pork chops and sauerkraut? ›

Viel Glück!

Germans have been eating pork and sauerkraut on New Year's for generations because they believe it brings good luck (viel glück in German). As these kraut lovers immigrated to the Midwest, they brought their traditions with them, including this one.

Do the Amish eat pork and sauerkraut? ›

The tradition of pork and sauerkraut still runs deep in central and south-central Pennsylvania. This is due mainly to the fact that these areas are heavily populated by the Amish and PA Dutch. There are tons of pork and sauerkraut recipes online.

What are pork chops called in Germany? ›

German-Style Pork Chops

For cooking Schwenkbraten, you usually use a Schwenkgrill (also called a Schwenker).

Is it better to bake or pan fry pork chops? ›

While there are a number of ways to cook pork chops for dinner, baking is arguably the easiest path to perfection. The hands-off cooking method cooks pork chops gently and evenly without the need for extra fat, resulting in juicy, healthier pork chops that pair well with practically any side dish.

What is the secret to juicy pork chops? ›

How to Keep Pork Chops from Drying Out? Brine Them! After you bring your pork chops home, time to brine! Brining pork chops is one of the best ways way to guarantee a juicy cooked pork chop.

Why do Germans eat pork and sauerkraut? ›

According to Wild Brine, the Germans believe it will bring you good luck for the new year because pigs look forward not backward when they root for food. This tradition would begin in Germany and brought to the United States in the 17th and 18th centuries.

What ethnicity is pork and sauerkraut? ›

The meal was initially created in Germany hundreds of years ago and was later introduced to the states by the Pennsylvania Dutch, where it quickly took off, PAeats stated. While pork and sauerkraut are commonly associated with Pa., and especially the Pa. Dutch community, it's not hard to find it elsewhere!

What day do you eat pork and sauerkraut? ›

In case you haven't heard, it's tradition to eat pork and kraut on New Year's Eve at midnight, which technically means New Year's Day. Among the many traditions surrounding the coming of the New Year, this one is both tasty and easy to complete, unlike some of those tough resolutions.

What religion doesn't eat pork? ›

Both Judaism and Islam have prohibited eating pork and its products for thousands of years. Scholars have proposed several reasons for the ban to which both religions almost totally adhere. Pork, and the refusal to eat it, possesses powerful cultural baggage for Jews.

What is the German pork specialty? ›

Schweinshaxe (German pronunciation: [ˈʃvaɪns. haksə]), in German cuisine, is a roasted ham hock (or pork knuckle). The ham hock is the end of the pig's leg, just above the ankle and below the meaty ham portion. It is especially popular in Bavaria as Schweinshaxn [ˈʃvaɪns.

What is the breakfast meat in Germany? ›

Germans definitely love their meats and a classic German breakfast includes some cold meats. That can mean different things: liverwurst, salami, prosciutto, Black Forest ham, mortadella, and so on.

What do Germans eat with pork? ›

The meat is usually smoked with alder or beechwood. When served, pork is almost always accompanied by sauerkraut and mashed or boiled potatoes on the side.

What is the best way to cook pork chops without them drying out? ›

For juicy, flavorful pork chops, try brining the chops before grilling or broiling — two high-heat cooking methods that can quickly dry out lean pork chops. Brines are essentially salty, sugary water solutions; they'll keep the meat moist, while adding flavor.

What cooking method is best for pork chops? ›

A quick turn in a hot pan followed by a little time in the oven is another great way to cook pork chops. You build color and flavor in the skillet, then hand the cooking over to the oven, which gives you time to prep the rest of the meal.

Should I cook pork chops in butter or oil? ›

Butter, with its luxurious richness and distinctive nutty flavor, is a classic choice for frying pork chops, whether they are breaded or not. As the butter melts and sputters in the pan, it imparts a depth of flavor to the dish.


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