German Pork Chops and Sauerkraut Magic

German Pork Chops
German Pork chops
Photos by Vecteezy Jump to Recipe

Greetings, esteemed aficionados of gastronomy! Today, embark on a culinary voyage to the very heart of Germany as we acquaint ourselves with an age-old, heartwarming creation: Teutonic German Pork chops and Sauerkraut. This robust repast harmoniously marries succulent pork chops, zesty sauerkraut, and an array of aromatic spices, promising to transport your palate on a virtual odyssey to the idyllic hamlets of Bavaria. So, don your culinary apron, and let us commence our culinary endeavour!

How to make German Pork Chops and Sauerkraut

German Pork Chops and Sauerkraut Magic

Recipe by ImamCourse: Main CourseCuisine: German


Prep time


Cooking time




Total time






  • Thick-cut pork chopst4 chops

  • Sauerkrautt1 pound (450g)

  • Bacon stripst4 strips

  • Onion, thinly slicedt1 large

  • Caraway seedst1 teaspoon

  • Juniper berriest6-8 berries

  • Bay leavest2 leaves

  • Vegetable brotht1 cup

  • White winet1/2 cup

  • Potatoes peeled and cubedt4 medium

  • Salt and pepper to taste

  • Buttert2 tablespoons

  • Fresh parsley, chopped for garnish


  • Prepare the Pork chops**
  • Season the pork cutlets liberally with salt and pepper on both facets.
  • In a capacious skillet, render the bacon to a delightful crispness over moderate heat. Reserve the bacon and keep it aside, retaining the rendered bacon fat in the skillet.
  • Sear the Pork chops
  • Within the same skillet, now suffused with the essence of bacon, introduce the pork cutlets and sear them until they attain a resplendent golden hue on either side. Subsequently, remove the pork cutlets and set them aside.
  • Sauté the Onions
  • Within the same skillet, sauté the thinly sliced onions until they attain translucence and emanate an enticing fragrance.
  • Combine the Constituents
  • Reunite the seared pork chops with the sautéed onions.
  • Incorporate the sauerkraut, caraway seeds, juniper berries, and bay leaves into the amalgamation.
  • Deglaze with Wine
  • Grace the concoction with white wine and vegetable broth. Vigorously stir to achieve an impeccable fusion.
  • Simmer and Culminate
  • Envelop the skillet with a lid and allow the amalgamation to simmer gently over low heat for approximately 1.5 to 2 hours, or until the pork cutlets exhibit a fork-tender tenderness.
  • Prepare the Tubers
  • In a separate receptacle, tenderize the diced potatoes through a boiling process. Subsequently, drain them and mash them, infusing butter, salt, and pepper to fashion a velvety consistency.
  • Present and Savor
  • Present your Teutonic Pork Cutlets and Sauerkraut alongside a bountiful serving of mashed potatoes.
  • Embellish this ensemble with crisped bacon fragments and freshly chopped parsley to deliver an explosion of flavours.
  • Enjoy this delectable feast, reminiscent of Bavarian charm!

Nutrition Facts

1 servings per container


  • Amount Per Serving% Daily Value *
  • Total Fat 20g 31%
    • Saturated Fat 7g 35%
  • Cholesterol 120mg 40%
  • Sodium 1380mg 58%
  • Amount Per Serving% Daily Value *
  • Total Carbohydrate 24g 8%
    • Dietary Fiber 5g 20%
    • Sugars 5g
  • Protein 42g 84%

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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