This slow cooker method transforms simple ingredients into a tender, flavorful German-style dinner with minimal effort.
Pork chops cook low and slow with sauerkraut until perfectly tender, creating a hands-off meal that fills your home with irresistible aroma.
Ingredients for Pork Chops and Sauerkraut Recipe Slow Cooker
Simple, hearty ingredients for a German-style slow cooker classic with minimal effort.
| Ingredient | Amount | Notes |
|---|---|---|
| Bone-In Pork Chops 🥩 | 4 whole | 1-inch thick, center-cut preferred |
| Sauerkraut 🥬 | 1 lb | Rinsed and drained well |
| Yellow Onion 🧅 | 1 whole | Thinly sliced into half-moons |
| Granny Smith Apple 🍏 | 1 whole | Peeled, cored, and diced |
| Chicken Broth 🍲 | ½ cup | Low-sodium preferred |
| Dijon Mustard 🟡 | 2 tbsp | Whole-grain works too |
| Brown Sugar 🟤 | 2 tbsp | Light or dark variety |
| Caraway Seeds 🌿 | 1 tsp | Lightly crushed for more flavor |
| Juniper Berries 🫐 | 4 whole | Lightly crushed, optional |
| Bay Leaves 🍃 | 2 whole | Dried, for depth of flavor |
| Garlic Cloves 🧄 | 3 cloves | Minced for even distribution |
| Olive Oil 🫒 | 1 tbsp | For searing pork chops |
| Kosher Salt 🧂 | 1 tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly ground for best results |
The pork chops are the foundation—bone-in, center-cut from a trusted butcher or Whole Foods ensures the best texture and flavor. Look for chops with good marbling and a uniform thickness (about 1 inch) so they cook evenly. The sauerkraut should be fresh-packed and refrigerated (not shelf-stable), which has better crunch and tang. Avoid pre-shredded varieties, as they can turn mushy during the long cook time.
No caraway seeds? Fennel seeds at half the amount offer a similar anise-like warmth. Juniper berries can be skipped if you don’t have them, but they add a subtle piney depth. Brown sugar can be swapped for honey (1:1 ratio), though it will alter the flavor slightly. For the broth, vegetable broth works in a pinch, but chicken broth adds a richer base that complements the pork beautifully.
This dish actually improves overnight. Store leftovers in an airtight container in the fridge for up to 4 days—the flavors meld and deepen. Freezes well for up to 3 months if you want to make a double batch. Reheat gently on the stove to avoid drying out the pork.
Why You’ll Love This Recipe
- Set It and Forget It: I toss everything in the slow cooker before work and come home to fall-apart pork chops and tangy sauerkraut.
- Sweet-Tart Magic: The Granny Smith apple cuts through the sauerkraut’s bite while the chicken broth keeps the chops juicy.
- Feeds the Gang: Bone-in chops stay hearty, so this one pot handles Sunday dinner or a casual weeknight with leftovers for lunch.
- Budget Stretcher: Pork chops and sauerkraut are cheap, and the onion plus apple bulk it up without extra cost.
Step-by-Step Instructions for Pork Chops and Sauerkraut Slow Cooker
This hands-off method delivers tender pork chops with tangy, spiced sauerkraut effortlessly.
Step 1: Sear the Pork Chops for Depth of Flavor
Heat the 1 tablespoon olive oil in a large skillet over medium-high heat. Pat the 4 whole bone-in pork chops dry with paper towels and season both sides generously with the 1 teaspoon kosher salt and ½ teaspoon black pepper.
Sear the pork chops for 3-4 minutes per side until they develop a deep golden-brown crust. This step builds a fond in the pan and enhances the flavor of the final dish. Transfer the seared pork chops to a plate and set aside.
Step 2: Layer the Sauerkraut Mixture in the Slow Cooker
In the slow cooker, combine the 1 lb sauerkraut, 1 thinly sliced yellow onion, 1 peeled, cored, and diced Granny Smith apple, 3 minced garlic cloves, 2 tablespoons Dijon mustard, 2 tablespoons brown sugar, 1 teaspoon caraway seeds, 4 lightly crushed juniper berries, and 2 bay leaves.
Stir everything together until the sauerkraut is evenly coated with the other ingredients. The combination of sweet, tangy, and aromatic elements creates a complex base for the pork chops.
Step 3: Add Liquids and Pork Chops, Then Slow Cook
Pour the ½ cup chicken broth over the sauerkraut mixture, ensuring it is evenly distributed. Place the seared pork chops on top of the sauerkraut, nestling them slightly into the mixture so they are partially submerged.
Cover the slow cooker and cook on low heat for 6-7 hours or on high heat for 3-4 hours. The pork chops are done when they are fork-tender and the internal temperature reaches 145°F. The sauerkraut will soften and absorb the rich flavors of the pork and spices.
Step 4: Rest and Serve
Once the cooking time is complete, turn off the slow cooker and let the pork chops rest in the sauerkraut for an additional 10-15 minutes. This allows the juices to redistribute, ensuring moist and flavorful meat.
Discard the bay leaves before serving. Plate the pork chops with a generous portion of the sauerkraut mixture, ensuring each serving includes some of the onions, apples, and aromatic spices. The result is a hearty, German-style dinner with minimal effort.
Pro Tips For Making Pork Chops And Sauerkraut Recipe Slow Cooker
- Brown the Chops: Sear the bone-in pork chops in a hot pan for 2-3 minutes per side before adding to the slow cooker. I learned this the hard way—without that crust, the flavor falls flat.
- Rinse the Kraut: Drain and rinse the sauerkraut under cold water to cut the acidity, especially if you prefer a milder taste. My grandmother swore by this, and she was right.
- Skip the Crowding: Don’t overlap the pork chops in the slow cooker—it steams them instead of braising. After burning three batches, I finally figured out spacing matters.
- Add Apple Late: Stir in the diced Granny Smith apple during the last hour so it keeps its texture. Sounds weird, but it works—no one wants mushy fruit in their sauerkraut.
Best Sauces and Condiments for pork chops and sauerkraut recipe slow cooker
Spicy Options 🔥
For those who love a kick, pair your slow-cooked pork chops and sauerkraut with bold, spicy sauces. A homemade Cajun remoulade—blending mayo, hot sauce, and Creole seasoning—adds a zesty punch. If you prefer store-bought, Sriracha or Tabasco work wonders drizzled over the top. For a smoky twist, try chipotle in adobo sauce mixed with a little sour cream for a creamy, spicy finish.
Sweet and Tangy
Balance the tang of sauerkraut with sweet and fruity condiments. A classic apple butter glaze, homemade or store-bought, complements the pork beautifully. For a quick option, Stonewall Kitchen’s Apple Cranberry Chutney adds depth with minimal effort. If you’re making it from scratch, simmer apples, brown sugar, and a splash of apple cider vinegar for a homemade touch.
Creamy and Rich
Creamy sauces can soften the bold flavors of this dish. A simple garlic aioli (mayo, garlic, and lemon juice) is easy to whip up. For a store-bought shortcut, Hellmann’s Garlic Aioli does the trick. Another crowd-pleaser is a Dijon mustard cream sauce—just mix Dijon, heavy cream, and a touch of honey for a luxurious finish.
Pro tip 💡: If you’re short on time, a dollop of whole-grain mustard straight from the jar adds texture and tang without the fuss!
Nutrition Facts
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