pork chops and sauerkraut

Pork Chops and Sauerkraut

I’ve been on a mission for the past 20 years to get my husband to like sauerkraut.  And this recipe… still didn’t work.  What can I say, this man is not a fan of any vegetable, but especially not fermented vegetables.  However, if you like sauerkraut, then you will probably love this recipe.  Did I mention it has bacon?  EVERYTHING tastes better with bacon!

Skip the long winded story and jump to the recipe now!

I have German roots and growing up I can definitely say we ate a lot of sausage, pork, potatoes, and cabbage dishes.  Sometimes all in the same pot!  I never really gave much thought into looking into my family history, but through some conversations over the past week, I think it may be something I might begin to research.  Especially if I can get more inspiration from some old family recipes.

Thankfully it seems like it would be pretty easy to “ketofy” german dishes.  I can easily envision cauliflower or turnips replacing any potato components.

 

Though my husband still claims he doesn’t like sauerkraut, he did eat all this dish, something I’ve never gotten him to do before.  So regardless of what he says, flavoring it up a bit and adding bacon worked as far as I’m concerned!

I’m lying.  I will not rest until he finds a love for the kraut!

So, even though I’ve been going on and on about the sauerkraut, it’s not the only star of this dish.  I found some beautiful thick cut pork chops that paired beautifully with the kraut, especially seared and finished off in the oven.  If you can afford to splurge, I highly recommend finding the thicker chops.  I’ve tried this with both a thinner chop and a thicker chop, and I will definitely be indulging in the thicker chops going forward.

On to the recipe!

Pork Chops and Sauerkraut

Ingredients:

  • 6 thick cut pork chops
  • 32 oz sauerkraut
  • 6 – 8 pieces of bacon
  • 1 medium yellow onion
  • 2 tbsp apple cider vinegar
  • 1 tsp dry ground mustard
  • 1 tsp paprika
  • Salt and pepper to season chops, and for additional taste to dish as desired ( I add an additional 1 tsp of salt, and 2 tsp of pepper to the kraut)

Instructions:

1.  Heavily salt and pepper both sides of the chops and set aside.

2.  Fry up bacon to desired doneness. I made a few crispy for additional crunch, and a few less crispy.  Turn off burner, keep the grease in the pan to use later, and set the bacon aside to cool.

bacon

3.  Drain the sauerkraut.  If desired, you can also rinse out the sauerkraut.  I’ve had this dish both rinsed and not rinsed.  If you rinse it, you’ll have a milder flavor to the kraut.

sauerkraut

Also, this dish is better if you leave the kraut wet, so don’t try to squeeze out all the brine or water, just let it drain a bit and place in a large mixing bowl.

4.  Slice onions as desired.  As with most of my dishes, I prefer to slice the onion in half and then just make longer slices.

onions

5.  Break up the bacon into bite-sized pieces.

bacon

6.  In the same bowl with the sauerkraut, add bacon, paprika, dry mustard, salt, pepper, and vinegar.  Mix well.

7.  In an ungreased casserole dish, layer the sauerkraut mixture.

sauerkraut

8.  Preheat oven to 300°.

9.  Heat the pan with the bacon grease on medium heat, and sauté the onions for just a few minutes.  They’ll finish cooking in the oven, we’re just looking to caramelize them a bit.

caramelized onions

10.  Layer the onions over the sauerkraut mixture in the casserole dish.

11.  Using the same pan, raise the temperature to medium high (closer to high) and sear the chops (3 – 5 minutes each side of the chop).

seared pork chops

12.  Place the pork chops on top of the onion layer in the casserole dish.

pork chops and sauerkraut

13.  Bake in oven for 1 1/2 – 2 hours.  Make sure chops are brought to an internal temperature of 160° F before pulling from oven.
pork chops and sauerkraut

14.  I divide the dish into portions based off of the chops.  So move a chop, scoop out the sauerkraut and onion underneath it and place on a plate, then place the chop on top.

pork chops and sauerkraut

15.  Serve and enjoy!

Nutritional Information

I calculated this recipe at 6 servings, which came to about 603 calories (based off 6, 12oz chops), 3 grams net carbs, 58 grams of protein, and 15 grams of fat.  I used the MyFitnessPal recipe creator to calculate nutritional information.  Nutritional values may change based off the ingredient brands you use, and of course, the size/number of servings you make.

pork chops and sauerkraut

I hope everyone enjoys!  Let me know what you think in the comments!

Please don’t mind the mess.

Jessica Signature2

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Pork Chops and Sauerkraut recipe minus the story:

Pork Chops and Sauerkraut

Prep Time: 30 minutes

Cook Time: 2 hours

Total Time: 2 hours, 30 minutes

Category: Dinner

Serving Size: 1 chop and about 3/4 cup of sauerkraut

Calories per serving: 603

Fat per serving: 15g

Saturated fat per serving: 2g

Carbs per serving: 8g

Protein per serving: 58g

Fiber per serving: 5g

Sugar per serving: 4g

Sodium per serving: 1554 mg

Trans fat per serving: 0g

Cholesterol per serving: 10mg

Pork Chops and Sauerkraut

Ingredients

  • 6 thick cut pork chops
  • 32 oz sauerkraut
  • 6 – 8 pieces of bacon
  • 1 medium yellow onion
  • 2 tbsp apple cider vinegar
  • 1 tsp dry ground mustard
  • 1 tsp paprika
  • Salt and pepper to season chops, and for additional taste to dish as desired ( I add an additional 1 tsp of salt, and 2 tsp of pepper to the kraut)

Instructions

  1. Heavily salt and pepper both sides of the chops and set aside.
  2. Fry up bacon to desired doneness. I made a few crispy for additional crunch, and a few less crispy. Turn off burner, keep the grease in the pan to use later, and set the bacon aside to cool.
  3. Drain the sauerkraut. If desired, rinse out the sauerkraut. I’ve had this dish both rinsed and not rinsed. If you rinse it, you’ll have a milder flavor to the kraut. lso, this dish is better if you leave the kraut wet, so don’t try to squeeze out all the brine or water, just let it drain a bit and place in a large mixing bowl.
  4. Slice onions as desired. As with most of my dishes, I prefer to slice the onion in half and then just make longer slices.
  5. Break up the bacon into bite-sized pieces.
  6. In the same bowl with the sauerkraut, add bacon, paprika, dry mustard, salt, pepper, and vinegar. Mix well.
  7. In an ungreased casserole dish, layer the sauerkraut mixture.
  8. Preheat oven to 300°.
  9. Heat the pan with the bacon grease on medium heat, and sauté the onions for just a few minutes. They’ll finish cooking in the oven, we’re just looking to caramelize them a bit.
  10. Layer the onions over the sauerkraut mixture in the casserole dish.
  11. Using the same pan, raise the temperature to medium high (closer to high) and sear the chops (3 – 5 minutes each side of the chop).
  12. Place the pork chops on top of the onion layer in the casserole dish.
  13. Bake in oven for 1 1/2 – 2 hours. Make sure chops are brought to an internal temperature of 160° F before pulling from oven.
  14. I divide the dish into portions based off of the chops. So move a chop, scoop out the sauerkraut and onion underneath it and place on a plate, then place the chop on top.
  15. Serve and enjoy!

Notes

8 grams total carbs - 5 grams fiber = 3 grams net carbs

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2 Comments

  1. Some good old German food sounds perfect for this time of year… getting a hankering for polish sausage and sauerkraut!

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