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Grandma’s smoked pork chops with sauerkraut are a true German comfort food. Not just an Oktoberfest treat—they’re a family favorite in my house. My mom made it all the time and now I do too because it’s fast, reliable, and gives you that warm, happy feeling with every bite.
I first made it just because I was in a rush and now it’s on repeat at dinner since everybody at home wants it all the time
Tasty Ingredients
- Butter or Oil: needed for browning the pork, go with butter if you want things extra flavorful
- Smoked pork chops (bone-in): pick meaty pieces with nice marbling for solid taste
- Extra liquid: broth or white wine keeps the sauce from getting too thick and adds depth
- Sauerkraut (canned): about 750 grams, choose a jar with few additives for clean flavor
- Spices—salt, pepper, sugar: you’ll want all three to get the sauerkraut nicely balanced
- Liquid of your choice: broth, apple juice, or wine all work for moisture and flavor—pick what you like best
- Onion: chop it up small, it brings some sweetness and helps tie the kraut together
- Heavy cream: adds a rich, creamy hit to the sauce
- Cornstarch: use to thicken up your sauce, just mix with cold water first so you don’t get any lumps
Simple Step-by-Step Guide
- Plate it up:
- Go ahead and serve the pork with creamy sauce and sauerkraut alongside—boiled potatoes are always a win here
- Warm the pork up:
- Slide the browned pork chops back into the finished sauce and let them soak up the goodness on low till everything’s ready
- Thicken the sauce:
- Mix up cornstarch and a splash of cold water, then slowly add to the simmering pan until your sauce is as thick as you want. Taste and tweak with more salt or pepper if needed
- Make the sauce:
- Use the same pan you cooked the pork in, pour in broth or wine, scrape up those tasty browned bits, and bring to a gentle bubble. Stir in cream, heat again till bubbling
- Brown the pork:
- Heat some oil or butter in a fresh pan, cook each chop on both sides until golden and juicy, then let them chill for a minute
- Add liquids and spices:
- Pour in your chosen liquid, season everything with salt, pepper, and just a touch of sugar. Put a lid on and let it all gently bubble for fifteen minutes so the kraut softens
- Add the onion:
- Stir those diced onions into the kraut. Let everything keep cooking so it gets sweeter and more flavorful
- Sauté the kraut:
- Heat oil in a deep pan, toss in well-drained sauerkraut, and let it cook until it picks up some brown color—this wakes up the taste
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Good to Know
This meal’s loaded with flavor—it’s all about the smoked meat and tangy kraut. Pork chops pack a bunch of protein so you’ll feel full for hours. Sauerkraut is big on vitamin C and friendly bacteria. Kids especially dig it with the creamy sauce. My favorite part? Everyone piling around the table on weekends and that amazing smell drifting through the whole house.
Storing and Leftovers
No trouble keeping leftovers in the fridge for a day or two—they actually taste even better warmed up. You can freeze pork in portions, just skip the potatoes since they go mushy after thawing.
Ingredient Swaps
If pork isn’t your thing, swap it with pork belly or smoky ham. Making it for kids? Use apple juice for the liquid. Looking for something lighter? Just use milk instead of cream.
Serving Suggestions
Usually you see this with boiled potatoes but mashed is awesome too—or even thick-cut country bread to soak up everything. Throw a dab of mustard on the side if you’re into extra zest.
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Cultural Backdrop
Smoked pork chops with sauerkraut are a cozy staple across Germany, especially once the weather drops. The meat’s smoked and cured, which made it great for keeping for months. The kraut isn’t just classic—it gives a fresh punch that’s loved across regions.
Recipe FAQs
- → What goes best with kasseler?
Boiled potatoes hit the spot, but crusty farmer's bread is great too. Mashed potatoes are always a winner!
- → Can I season sauerkraut before frying it?
Absolutely—go ahead and toss in salt, pepper, and a sprinkle of sugar right away for extra flavor.
- → Is it okay to cook kasseler in the oven?
Sure, you can bake the meat! It'll stay juicy, and all the flavors come together nicely in the oven.
- → What's good to add to the sauce?
Use some stock, a splash of dry white wine, or even apple juice. Pick what fits your taste—each one brings its own twist.
- → How do I make the sauce creamy?
Stir in cream and a bit of cornstarch for that silky texture.
- → Can I prep this dish ahead of time?
You bet, both the pork and the sauerkraut keep well and are easy to reheat when you need 'em.