- 2 tablespoons canola oil
- 4 bone-in center-cut pork loin chops (8 ounces each )
- 1 jar (32 ounces) sauerkraut, undrained
- 3/4 cup packed brown sugar
- 1 medium green pepper, sliced
- 1 medium onion, sliced
- Heat oil in a large skillet over medium heat; cook until pork chops are browned on each side, 3-4 minutes. Drain. In a 5-qt. slow cooker, combine the sauerkraut and brown sugar. Top with the pork chops, green pepper and onion.
- Cover and cook on low until meat is tender, 3-4 hours. Serve with a slotted spoon.
Pork Chops with Sauerkraut Tips
How can you make sure the pork chops stay juicy?One way to be sure the pork chops stay juicy is to sear them before adding them to the slow cooker. Searing them on the stovetop for about 3 to 4 minutes will ensure the meat stays tender—with the added benefit of amping up the flavor, too. The moist heat from the slow cooker will also keep the chops juicy. Just be sure to follow the timing of the recipe to prevent overcooking. For food safety, the USDA recommends cooking pork chops until the meat reaches 145°F, as measured by a meat thermometer. Here is more expert advice on proper cooking temperatures to ensure safety and quality.
What can you serve with pork chops with sauerkraut?Pork chops with sauerkraut would be delicious with homemade bread or a side salad. If you're celebrating Oktoberfest or enjoy other German foods, look to these delicious German recipes to round out your meal.
How should you store leftovers of pork chops with sauerkraut?Place any leftovers in a covered airtight container. Store the pork chops with sauerkraut in the refrigerator for up to 3 to 4 days. Here's more on how long meat lasts in the fridge.
—Amy Glander, Taste of Home Book Editor
1 serving: 361 calories, 12g fat (3g saturated fat), 28mg cholesterol, 1536mg sodium, 55g carbohydrate (45g sugars, 7g fiber), 12g protein.