Hearty, simple, and full of cozy flavor
Hey there!
This recipe is pure comfort in a slow cooker. Crockpot Pork Chops with Sauerkraut is one of those meals that you can toss together in the morning, let it simmer all day, and come home to the most tender pork that melts in your mouth. The tangy sauerkraut balances the rich meat perfectly. It’s an old-school combo that just works.
I grew up eating this when the weather got chilly—my grandma used to make it on Sundays while we were all at church, and we’d walk in the door to that incredible smell. Now I make it on busy weekdays too, because it’s just so dang easy.
🍽 Makes: 4 servings
⏱ Cook Time: 6–8 hours on low or 4–5 hours on high
❤️ Why I Love This Recipe
There’s something magical about simple food that hits all the right notes. This is one of those.
- It’s hands-off cooking at its best—dump, set, forget.
- The pork is fall-apart tender—no knife needed.
- The sauerkraut gets mellow and rich, not sharp or sour.
- It makes amazing leftovers (honestly might taste better the next day).
- It’s a true one-pot wonder with minimal cleanup.
🧪 Why This Recipe Works (Quick Science)
Slow cooking gently breaks down the pork chops’ connective tissues, especially if you use bone-in. The sauerkraut acts like a natural tenderizer—its slight acidity helps keep the meat juicy, not dry. And layering flavors slowly over time gives this dish depth without needing a bunch of extra ingredients.
🛒 What You’ll Need
- 4 bone-in pork chops (about 1-inch thick)
- 1 tablespoon olive oil
- Salt and pepper
- 1 tablespoon brown sugar
- 1 small yellow onion, thinly sliced
- 1 apple (like Honeycrisp or Granny Smith), peeled and thinly sliced
- 1 teaspoon caraway seeds (optional)
- 1 ½ cups sauerkraut, drained (but not rinsed)
- ½ cup apple juice or chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon paprika
👨🍳 Tools You’ll Need
- Crockpot (slow cooker)
- Sharp knife
- Cutting board
- Small skillet (optional for searing)
- Tongs or spatula
- Measuring spoons & cup
🔥 Pro Tips
- Sear the pork chops first for extra flavor and color. Not required, but worth it.
- Don’t rinse the sauerkraut—the brine adds tons of flavor to the dish.
- Slice the apples thin so they almost melt into the kraut.
- Use bone-in chops for more flavor and juiciness.
- Add a splash of broth at the end if you want a little extra sauce.
🧂 Substitutions and Variations
- Use boneless pork chops, but reduce the cook time slightly.
- Swap apple juice with chicken broth if you want it less sweet.
- Add potatoes directly into the crockpot for a one-pot meal.
- Use fresh garlic instead of garlic powder.
- Skip the caraway seeds if you don’t like that rye-bread flavor.
🧊 Make-Ahead Tips
- You can prep everything the night before and store it in the crockpot insert in the fridge. Just pop it into the base in the morning and start cooking.
📝 Instructions
Step 1: Season the Pork Chops
Pat your pork chops dry and season both sides with salt, pepper, paprika, and garlic powder.
Step 2: Optional – Sear the Pork Chops
Heat 1 tbsp olive oil in a skillet over medium-high heat. Sear pork chops for 2–3 minutes per side until golden brown.
Step 3: Layer Ingredients in the Crockpot
Add sliced onions and apples to the bottom of the crockpot. Sprinkle with brown sugar and caraway seeds. Add the sauerkraut on top.
Step 4: Add Pork Chops
Place the pork chops on top of the sauerkraut mixture.
Step 5: Add Liquid and Cook
Pour in the apple juice. Cover and cook on low for 6–8 hours or high for 4–5 hours until pork is tender.
Step 6: Serve
Serve hot with a big spoonful of sauerkraut and juices over each pork chop. Perfect with mashed potatoes or rustic bread.
🥡 Leftovers & Storage
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat gently on the stove or in the microwave.
- It also freezes well for up to 2 months. Just thaw overnight and reheat.
🍽 What to Serve With It
- Mashed potatoes or buttered egg noodles
- Roasted carrots or green beans
- Rye bread or crusty rolls
- A simple cucumber salad or creamy coleslaw
📅 Meal Plan Ideas
- Day 1: Crockpot pork chops with mashed potatoes
- Day 2: Reheat and shred leftovers, serve over egg noodles
- Day 3: Chop leftovers and stuff into wraps with Swiss cheese
⚠️ Common Mistakes
- Overcooking boneless chops: They dry out faster, so watch your time.
- Rinsing sauerkraut: You’ll lose that briny goodness that balances the dish.
- Forgetting to slice apples thin: Thick chunks won’t break down enough in the crockpot.
❓ FAQ
Can I use boneless chops?
Yep! Just reduce cook time by about 30 minutes on low.
What if I don’t like sauerkraut?
You might still like it here—it gets much milder. But you could swap it with shredded cabbage and a little vinegar.
Can I make this in the oven instead?
Sure! Bake at 325°F in a covered Dutch oven for about 2.5 hours.
🧡 Wrap-Up
If you’ve never tried pork chops with sauerkraut before, this is the perfect place to start. It’s cozy, satisfying, and super simple to throw together. I’d love to hear how it turns out for you—drop a comment with your experience or any questions!
Happy slow cooking! 🍽️
