This recipe elevates the humble crock pot to new heights, delivering tender, juicy pork chops perfectly complemented by tangy sauerkraut. It's a simple yet satisfying meal, perfect for a busy weeknight or a cozy weekend dinner. Forget tough, dry pork chops; this slow-cooked method ensures succulent perfection every time.
Why This Crock Pot Recipe Works
The magic lies in the slow cooking process. The low and slow heat of the crock pot breaks down the tough connective tissues in the pork chops, resulting in incredibly tender meat. Meanwhile, the sauerkraut simmers gently, developing a richer, more complex flavor that beautifully complements the pork. The addition of aromatics like onion and garlic adds depth and complexity, creating a truly memorable dish.
Ingredients:
- 4 bone-in pork chops (about 1 inch thick)
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 (26 ounce) jar sauerkraut, drained
- 1 cup chicken broth
- 1/4 cup apple cider vinegar
- 2 tablespoons brown sugar
- 1 teaspoon caraway seeds (optional, but highly recommended!)
- 1/2 teaspoon black pepper
- Salt to taste
Instructions:
- Prep the Ingredients: Chop the onion and mince the garlic. Drain the sauerkraut thoroughly. This step is crucial for preventing a watery final product.
- Layer in the Crock Pot: Place the chopped onion and minced garlic at the bottom of your crock pot. Arrange the pork chops on top.
- Combine the Liquid: In a bowl, whisk together the chicken broth, apple cider vinegar, brown sugar, caraway seeds (if using), and black pepper. Season with salt to taste.
- Pour and Simmer: Pour the liquid mixture over the pork chops and sauerkraut. Make sure the pork chops are mostly submerged.
- Cook on Low: Cover and cook on low for 6-8 hours, or until the pork chops are easily pierced with a fork and the internal temperature reaches 145°F (63°C).
- Serve: Serve the pork chops and sauerkraut hot, possibly with a side of mashed potatoes or crusty bread to soak up the delicious juices.
Frequently Asked Questions (FAQs)
Can I use boneless pork chops?
Yes, you can absolutely use boneless pork chops. They will cook faster, so you may need to reduce the cooking time to 4-6 hours on low. Keep an eye on them and check for doneness with a meat thermometer.
What kind of sauerkraut should I use?
You can use any type of sauerkraut you prefer – regular, caraway-seeded, or even a spicy variety. Just be sure to drain it well before adding it to the crock pot.
Can I add other vegetables?
Yes! Feel free to add other vegetables like diced carrots, potatoes, or apples. Add them along with the onion and garlic. Keep in mind that adding more vegetables might increase the cooking time.
How do I know when the pork chops are done?
The pork chops are done when they are easily pierced with a fork and the internal temperature reaches 145°F (63°C). Use a meat thermometer to ensure they are cooked through.
Can I make this recipe in an Instant Pot?
While this recipe is specifically designed for a slow cooker, you can adapt it for an Instant Pot. Sear the pork chops first, then add the remaining ingredients and pressure cook on high for 20-25 minutes, followed by a 10-minute natural pressure release.
This Crock Pot Pork Chops and Sauerkraut recipe is a guaranteed crowd-pleaser. Its ease of preparation and delicious results make it a perfect addition to your weekly meal plan. Enjoy!
