Kraut In Chops

Two ingredients. That’s the entire recipe. Pork chops and sauerkraut, cooked separately first, then brought together so the kraut absorbs the rendered pork drippings and turns golden brown. This is Pennsylvania Dutch cooking at its most straightforward and honest.

Simmering the sauerkraut in water for 45 minutes mellows its sharp, fermented bite into something softer and more savory. Straight-from-the-jar kraut is too acidic and punchy for this dish. That long, gentle simmer tames it.

Once the kraut goes into the pan with the browned chops, the magic happens. The sauerkraut drinks up the pork fat and fond left in the skillet, turning from pale and tangy to golden and rich. That pork-flavored kraut is the whole point of this recipe.

Pro Tips

• Fry the chops in their own fat if they have a fat cap. Trim the fat, render it in the pan first, then cook the chops in it.
• Don’t drain the kraut bone-dry after simmering. A little residual moisture helps it deglaze the pork drippings in the pan.
• Cook the kraut in the pork pan until it starts to color. The browning is what builds that deep, savory flavor.
• Serve with a big pile of mashed potatoes as the recipe suggests. The potatoes catch the kraut juices and round out the meal.

Variations

• Add a teaspoon of caraway seeds to the simmering sauerkraut for a traditional German touch.
• Use smoked pork chops for an even deeper, smokier flavor.
• Slice apples into the sauerkraut during the last 10 minutes of simmering for a sweet-tart contrast.