Best 9 Sauerkraut Smothered With Pork Chops And Sausage Recipes

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If you're craving a meal that is both hearty and flavorful, look no further than sauerkraut smothered with pork chops and sausage. This classic dish is a favorite for its combination of tangy sauerkraut, tender pork chops, and savory sausage. The ingredients come together to create a symphony of flavors that will tantalize your taste buds. While there are many variations of this recipe, they all share a few key elements: tangy sauerkraut, savory pork chops, and flavorful sausage. So gather your ingredients and let's get cooking!

Check out the recipes below so you can choose the best recipe for yourself!

SAUERKRAUT SMOTHERED WITH PORK CHOPS AND SAUSAGE



Sauerkraut Smothered With Pork Chops and Sausage image

Make and share this Sauerkraut Smothered With Pork Chops and Sausage recipe from Food.com.

Provided by MarieRynr

Categories     One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 16

6 slices bacon, coarsley chopped
1 medium onion, chopped
1 (22 -27 ounce) can sauerkraut, drained
2 carrots, thinly sliced
2 teaspoons brown sugar
3/4 cup chicken broth
1/2 cup dry white wine
4 -6 peppercorns
4 -6 juniper berries
2 -3 whole cloves
1 bay leaf, broken up
1 sprig parsley
2 -3 bratwursts
4 small pork chops
4 -8 smoked link sausage
2 potatoes, peeled and cut into bite sized pieces

Steps:

  • In a large skillet or electric frying pan, cook bacon until it just begins to brown. Pour off fat, then add onion. Saute until onion is transparent.
  • Stir in sauerkraut, carrots, brown sugar, chicken broth and wine.
  • Tie up spices and herbs in a small bag of cheesecloth. Bury in the center of the sauerkraut mixture. Cover and simmer 10 minutes.
  • Diagonally score 1 side of each bratwurst. In a separate skillet brown the bratwurst and pork chops.
  • After the sauerkraut mixture has simmered 10 minutes, add potatoes, working them down into the mixture. Top with browned bratwurst and pork chops. Cover and simmer 15 minutes.
  • Add smoked sausages. Simmer, covered another 15 minutes.
  • Remove pouch of seasonings before serving.

PORK CHOPS WITH SAUERKRAUT



Pork Chops with Sauerkraut image

With just a few ingredients, you can bring hearty flavors home with this classic pork chops and sauerkraut recipe. You can't go wrong with the basics, if the basics are this beautifully made.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 4

Number Of Ingredients 7

2 tablespoons olive or vegetable oil
4 bone-in pork loin chops, thin cut (about 1 lb)
1 teaspoon salt
1/4 teaspoon pepper
1 lb small red potatoes, cut into 1/4-inch wedges
1 can (1 lb) sauerkraut, drained
1 teaspoon parsley flakes

Steps:

  • In 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium heat. Sprinkle pork with 1/2 teaspoon of the salt and the pepper; cook pork in oil 5 to 8 minutes, turning once, until brown. Remove pork from skillet; cover to keep warm.
  • In same skillet, heat remaining tablespoon oil. Sprinkle potatoes with remaining 1/2 teaspoon salt; cook potatoes in oil 7 to 10 minutes, stirring occasionally, until just starting to brown. Add pork. Stir in sauerkraut and parsley.
  • Cover; cook 7 to 10 minutes or until pork is no longer pink in center and potatoes are tender. Serve pork over sauerkraut.

Nutrition Facts : Calories 340, Carbohydrate 24 g, Cholesterol 70 mg, Fat 1, Fiber 5 g, Protein 27 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1300 mg, Sugar 1 g, TransFat 0 g

PORK CHOPS AND SAUERKRAUT



Pork Chops and Sauerkraut image

My mother learned to make this dish when she was a young girl in Germany. Typically, we'd eat it with plain boiled potatoes, but for a treat, she'd serve it with steamed dumplings. Whenever I cook this, the wonderful aroma brings back many warm memories. -Erika Taylor, Hopedale, Massachusetts

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 4 servings.

Number Of Ingredients 10

4 bone-in pork loin chops (3/4 inch thick)
1 tablespoon canola oil
1 cup chopped onion
1 can (14-1/2 ounces) chicken broth
1/2 teaspoon caraway seeds
1/4 teaspoon pepper
1/4 teaspoon celery seed
1 can (14 ounces) sauerkraut, rinsed and well drained
1 red apple, chopped
4 bacon strips, cooked and crumbled, optional

Steps:

  • In a skillet, brown pork chops in oil. Stir in the onion, broth, caraway seeds, pepper and celery seed. Cover and cook over medium heat for 30 minutes or until tender. Add sauerkraut and apple. , Cover and cook 10-15 minutes or until heated through. Before serving, sprinkle with bacon if desired.

Nutrition Facts :

SMOTHERED PORK CHOPS AND SAUSAGE



Smothered Pork Chops and Sausage image

Saw Emeril Lagasse prepare this on FoodTV and I could practically smell it and taste it through the screen. It was as fabulous as I thought it was going to be. I think you could use the same basic sauce for chicken and shrimp dishes as well. The sauce is to die for! Adapted from recipe in "New New Orleans Cooking" by Emeril Lagasse and Jessie Tirsch.

Provided by SharleneW

Categories     Stew

Time 1h25m

Yield 4-8 serving(s)

Number Of Ingredients 20

8 thinly cut pork chops (about 3 pounds cut about 1/2-inch thick)
1 teaspoon paprika
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon onion powder
1/2 teaspoon cayenne pepper
1/2 teaspoon oregano
1/2 teaspoon thyme
1/2 cup olive oil
1/4 cup all-purpose flour, plus 2 tablespoons all-purpose flour
4 cups thinly sliced onions (or more! they cook down so you hardly notice them in the sauce)
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 tablespoon chopped garlic
4 bay leaves
2 (14 1/2 ounce) cans reduced-sodium chicken broth
2 1/3 cups water (1 1/2 cans if you measure in chicken broth can)
1 lb smoked sausage (I used kielbasa) or 1 lb andouille sausage, cut crosswise into 1 1/2 inch slices (I used kielbasa)
1 lb russet potato, peeled and cut into 1 inch cubes

Steps:

  • Mix ingredients for seasoning mix together in a small bowl and sprinkle generously on both sides of pork chops.
  • (Save the extra seasoning mix to add to the sauce later if you think it needs more seasoning--I tossed it out, and then wished I had a little bit more to make it a little spicier).
  • Heat the oil in a Dutch oven or large pot over medium-high heat.
  • Add the pork chops, a few at a time and cook them until they are lightly browned on both sides (about 2 minutes per side).
  • Remove the pork chops to a platter and set aside.
  • Reduce the heat to medium.
  • Add the flour and stir constantly until the roux is the color of peanut butter, about 4 minutes.
  • Add the onions, salt, and pepper.
  • Cook, stirring, until the onions are slightly soft, about 5 minutes.
  • Add the garlic, bay leaves, chicken broth and water.
  • Bring to a boil.
  • Return the pork chops to the pot.
  • Reduce the heat to medium-low, cover and simmer for 45 minutes.
  • Add the smoked sausage and the potatoes.
  • Bring to a boil, and then reduce the heat to medium-low and cook, uncovered, stirring occasionally, for 30 minutes.
  • Serve with either steamed white rice or rice pilaf.

GERMAN PORK CHOPS AND SAUERKRAUT



German Pork Chops and Sauerkraut image

As a soldier during WWII my Dad learned to make this hearty pork dish from a local German woman during the Allied occupation of Germany. I don't know the German name for it, but it is delicious!

Provided by Pat Mathena Oglesby

Categories     World Cuisine Recipes     European     German

Time 1h10m

Yield 8

Number Of Ingredients 6

8 center cut pork chops
2 pounds sauerkraut, drained
1 large red apple, diced
1 onion, chopped
1 cup brown sugar
1 tablespoon caraway seeds

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat a large nonstick skillet over medium-high heat, and brown the pork chops on both sides, about 5 minutes per side. Place the chops into a 9x13-inch baking dish.
  • Mix the sauerkraut, apple, onion, brown sugar, and caraway seeds in a bowl until well combined, and spread the sauerkraut mixture over the pork chops. Cover the dish with aluminum foil.
  • Bake in the preheated oven until the pork is no longer pink inside, about 45 minutes. An instant-read thermometer inserted into the center of a chop should read 145 degrees F (63 degrees C).

Nutrition Facts : Calories 362.6 calories, Carbohydrate 38.6 g, Cholesterol 70.2 mg, Fat 10.4 g, Fiber 4.4 g, Protein 29.2 g, SaturatedFat 4 g, Sodium 800 mg, Sugar 32.5 g

SAUSAGES AND PORK CHOPS BAKED WITH FRUITED SAUERKRAUT



Sausages and Pork Chops Baked with Fruited Sauerkraut image

Categories     Bake     Sauté     Dinner     Prune     Apricot     Bacon     Pork Chop     Sausage     Oktoberfest     Bon Appétit     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 4

Number Of Ingredients 11

1 2-pound jar sauerkraut, drained
5 bacon slices, chopped
4 pork loin chops (each about 1 1/4 inches thick)
4 assorted fully cooked sausages (such as bratwurst and knockwurst)
2 cups chopped onions
1 cup chopped carrots
2 1/2 cups canned chicken broth
1 cup dry white wine
1/2 cup quartered dried apricots (about 3 ounces)
1/2 cup quartered prunes (about 3 1/2 ounces)
Assorted mustards

Steps:

  • Place sauerkraut in large bowl. Fill bowl with enough cold water to cover; soak 30 minutes. Drain.
  • Preheat oven to 350°F. Cook bacon in heavy large Dutch oven over medium-high heat until brown and almost crisp, about 5 minutes. Using slotted spoon, transfer bacon to paper towels. Add pork chops to Dutch oven; cook over medium-high heat until golden, about 6 minutes per side. Transfer to plate. Add sausages to Dutch oven; stir until golden, about 3 minutes. Transfer to plate with pork chops. Reduce heat to medium. Add onions and carrots to Dutch oven and sauté until tender, about 8 minutes.
  • Add broth, wine, sauerkraut, and bacon to Dutch oven; stir to blend. Cover and bake 45 minutes.
  • Mix apricots and prunes into sauerkraut. Arrange pork chops and sausages over sauerkraut. Cover Dutch oven; bake until chops are cooked through and most of liquid is absorbed, about 30 minutes. Serve hot, passing mustards separately.

PORK CHOPS AND SAUERKRAUT



Pork Chops and Sauerkraut image

This dish is a simple one pan meal for two people with healthy appetites, or an entree for 4 when served with salad, bread, and of course dessert. Eat Hearty!

Provided by PETEIYC

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Pan Fried

Time 45m

Yield 4

Number Of Ingredients 8

2 tablespoons vegetable oil
4 (3/4 inch) thick pork chops
2 cloves garlic, minced
1 onion, thinly sliced
16 ounces sauerkraut
1 teaspoon caraway seed
2 tablespoons apple juice
salt and pepper to taste

Steps:

  • Heat oil in a large skillet over medium heat. Brown chops on all sides and remove from pan.
  • Add the garlic, onion, sauerkraut, caraway seed, apple juice, and salt and pepper to taste to the hot skillet. Saute for 3 to 4 minutes. Lay browned pork chops on top of sauerkraut mixture, cover, reduce heat to low and cook for 20 minutes, stirring occasionally.

Nutrition Facts : Calories 244.9 calories, Carbohydrate 9 g, Cholesterol 59.4 mg, Fat 12.2 g, Fiber 3.7 g, Protein 24.6 g, SaturatedFat 2.7 g, Sodium 805.6 mg, Sugar 3.9 g

SAUERKRAUT AND PORK CHOPS



Sauerkraut and Pork Chops image

I make this hearty dish often for guests. I think the sauerkraut tastes similar to what we enjoyed in Munich restaurants when we visited Germany. -Delma Carretta, Wallingford, Connecticut

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 6 servings.

Number Of Ingredients 13

3 cups sauerkraut, well drained
2 cups applesauce
1/2 cup chicken broth
1/2 pound sliced bacon, cooked and crumbled
1 tablespoon brown sugar
1 teaspoon dried thyme
1/2 teaspoon ground mustard
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
6 pork chops (1 inch thick and 7 ounces each)
2 tablespoons canola oil
1/4 teaspoon paprika

Steps:

  • In a large bowl, combine the sauerkraut, applesauce, broth, bacon, brown sugar and seasonings; spoon into an ungreased 13x9-in. baking dish. , In a large skillet, brown pork chops in oil; drain. Place chops over the sauerkraut mixture. Sprinkle with paprika. Cover and bake at 350° for 1 to 1-1/4 hours or until a thermometer reads 160°.

Nutrition Facts : Calories 378 calories, Fat 19g fat (6g saturated fat), Cholesterol 96mg cholesterol, Sodium 1008mg sodium, Carbohydrate 15g carbohydrate (11g sugars, Fiber 3g fiber), Protein 35g protein.

PORK CHOPS WITH BEER SAUERKRAUT



Pork Chops with Beer Sauerkraut image

This is the smell of Cleveland in late fall. Show up at the Municipal Parking Lot to tailgate before any home football game and you'll see a million variations on the theme of pork, kraut, and beer. The hoppy beer-I like Commodore Perry IPA from Great Lakes Brewing- deglazes the pan and makes a great sauce for the chops. Go Browns!

Provided by Michael Symon : Food Network

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 11

1 teaspoon paprika
1/2 teaspoon coriander seeds, toasted and ground
Kosher salt and freshly ground black pepper
Four 4-ounce boneless pork chops, each 1/4-inch thick
3 tablespoons olive oil
2 cups thinly sliced red onions
1 cup sauerkraut
1 cup IPA-style beer
1/3 cup fresh flat-leaf parsley leaves, chopped
Put a large skillet over high heat.
Whole grain mustard, for serving

Steps:

  • Combine the paprika, coriander, 1 teaspoon salt and black pepper to taste in a small bowl. Season both sides of the pork with this spice mixture.
  • Add the oil to the preheated skillet. Add the pork in a single layer in the pan. Cook, without moving, until lightly golden brown, about 1 minute. Flip the meat and scoot to the outer edges of the pan. To the open space in the middle, add the onions and a pinch of salt. Cook for 2 minutes, stirring the onions occasionally.
  • Add the sauerkraut and continue cooking until the onions have softened and the sauerkraut turns golden brown, about 1 1/2 minutes. Add the beer and deglaze the pan, scraping with a wooden spoon to get up the browned bits on the bottom of the pan. Cook until the sauce reduces slightly, about 30 seconds.
  • Remove from the heat and stir in the parsley. Serve the pork chops topped with the sauerkraut mixture, any accumulated juices and mustard.

Tips:

  • Choose the right sauerkraut. For this recipe, it's best to use a sauerkraut that is not too sour. Look for a brand that has a mild flavor and a slightly sweet taste.
  • Brown the meat well. This will help to develop flavor and prevent the meat from becoming dry.
  • Don't overcrowd the pan. If you add too much meat to the pan at once, it will not brown properly. Cook the meat in batches if necessary.
  • Simmer the sauerkraut for at least 30 minutes. This will help to soften the sauerkraut and allow it to absorb the flavors of the other ingredients.
  • Serve with your favorite sides. Sauerkraut and pork chops are often served with mashed potatoes, dumplings, or noodles.

Conclusion:

Sauerkraut smothered with pork chops and sausage is a hearty and flavorful dish that is perfect for a cold winter day. The sauerkraut is tangy and sour, while the pork chops and sausage are tender and juicy. This dish is also very easy to make, and it can be on the table in under an hour. So next time you're looking for a quick and easy meal, give this recipe a try.

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