Ozark Pork and Sauerkraut
Bone-in pork chops slow-braised with tangy sauerkraut, apples, and caraway, a hearty Ozarks farmhouse dinner.
- Prep
- 15 min
- Cook
- 90 min
- Total
- 105 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 440 kcal
Equipment
- •Dutch oven
Nutrition
Per serving, approximate
- Calories
- 440 kcal
- fat
- 27
- carbs
- 16
- protein
- 30
- calories
- 440
Instructions
- 1
Season the pork chops with salt and pepper. Brown them on both sides in a Dutch oven.
- 2
Take the chops out and set them aside. Cook the onion in the same pot until soft.
- 3
Stir in the sauerkraut, apple slices, caraway seeds, and brown sugar.
- 4
Place the pork chops back down into the sauerkraut mixture.
- 5
Pour in the chicken broth and cover with a lid. Turn the burner down to a gentle simmer.
- 6
Cook for 75-90 minutes until the pork is tender enough to cut with a fork.
- 7
Taste and add more salt if needed. Serve the chops with the sauerkraut mixture spooned on top.
Chef's tips
Rinse the sauerkraut quickly under cold water if you want a milder taste. Cooking slowly over low heat keeps the meat tender and juicy.
Storage
Refrigerate up to 4 days; flavor improves the next day.
Reheating
Reheat gently on the stovetop over low heat.
Common mistakes to avoid
- •Cooking over heat that is too high makes the pork tough
- •Skipping the browning step removes a lot of rich flavor
Serving suggestions
Cooked Ozark Pork and Sauerkraut?
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