Sautéed pork chops and sauerkraut


Another one of my childhood favorites – pork chops are a lean protein option that pack a lot of flavor. I prefer using bone-in chops since the meat close to the bone is more flavorful, but boneless chops work just as well for this recipe.


Makes 2-4 servings depending on the thickness of your pork chops

  • 2 tablespoons olive oil
  • 4 pork chops
  • Salt
  • Pepper
  • 16 ounces of sauerkraut (canned or jarred work perfectly)
  • 2 tablespoons apple juice
  • 2 cloves of garlic (can be substituted with 1/4 teaspoon garlic powder)
  • 1 small onion, finely diced
  • Cayenne pepper (optional for spice lovers)


  1. Season pork chops on both sides with salt, pepper, and cayenne pepper to taste.
  2. Heat oil in a large skillet over medium heat. Once the pan is hot, add pork chops and brown on both sides, about 2-4 minutes. Remove pork chops from pan and set aside.
  3. Using the same skillet, add sauerkraut, apple juice, garlic, onion,  and salt and pepper to taste. Mix until all ingredients are evenly distributed and saute for 3 to 4 minutes.
  4. Lay browned pork chops on top of sauerkraut mixture, cover, reduce heat to low, and cook for 20 minutes, stirring occasionally.
  5. Serve immediately and enjoy!



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