This recipe delivers tender, juicy pork chops perfectly complemented by tangy sauerkraut in the comforting embrace of your slow cooker. It's a simple yet elegant dish, perfect for a weeknight meal or a cozy weekend supper. Forget tough, dry pork chops – this method guarantees melt-in-your-mouth deliciousness.
Why This Crock Pot Recipe Works
Slow cooking pork chops in a crock pot is a game-changer. The low and slow cooking process breaks down the tough connective tissues, resulting in incredibly tender and flavorful meat. The sauerkraut simmers alongside, absorbing the pork's juices and developing a rich, complex flavor that's simply irresistible. This recipe minimizes hands-on time, allowing you to enjoy the aroma building while you focus on other things.
Ingredients You'll Need:
- Pork Chops: 2-3 pounds bone-in pork chops (about 1-inch thick). Bone-in chops stay juicier during the slow cooking process.
- Sauerkraut: 1 (26-ounce) jar of sauerkraut, drained. You can use regular or caraway-seed sauerkraut, depending on your preference.
- Onion: 1 medium yellow onion, chopped.
- Garlic: 2-3 cloves garlic, minced.
- Broth: 1 cup chicken or pork broth. You can also use apple juice for a sweeter flavor profile.
- Brown Sugar: 2 tablespoons packed brown sugar (adjust to your sweetness preference).
- Caraway Seeds (Optional): 1 teaspoon caraway seeds (if not using caraway sauerkraut).
- Salt and Pepper: To taste.
Instructions:
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Prep the Ingredients: Drain the sauerkraut thoroughly. Chop the onion and mince the garlic. Season the pork chops generously with salt and pepper.
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Layer in the Crock Pot: Place the chopped onion and minced garlic at the bottom of your slow cooker. Arrange the pork chops on top. Pour the drained sauerkraut over the pork chops.
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Add Liquid and Seasoning: Pour the broth over the sauerkraut. Sprinkle the brown sugar and caraway seeds (if using) evenly over the top.
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Slow Cook: Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the pork chops are fork-tender and easily shred. The cooking time may vary slightly depending on the thickness of your chops and your slow cooker.
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Serve: Remove the pork chops from the slow cooker and let them rest for a few minutes before serving. Serve the pork chops with the sauerkraut. You can thicken the cooking liquid with a cornstarch slurry for a delicious gravy, if desired.
Serving Suggestions:
- Serve with mashed potatoes or buttery noodles for a hearty meal.
- Add a side of crusty bread for dipping into the flavorful sauerkraut juices.
- A simple green salad complements the richness of the pork and sauerkraut beautifully.
Frequently Asked Questions (FAQs)
Can I use boneless pork chops?
Yes, you can use boneless pork chops, but keep in mind they may dry out slightly more easily than bone-in chops during slow cooking. Reduce the cooking time slightly if using boneless chops.
How do I know if the pork chops are cooked through?
The pork chops are done when they reach an internal temperature of 145°F (63°C) as measured by a meat thermometer. They should also be fork-tender and easily shred.
Can I make this recipe in an Instant Pot?
Yes, you can adapt this recipe for an Instant Pot. Sear the pork chops briefly before adding the other ingredients. Cook on high pressure for 20-25 minutes, followed by a 10-minute natural pressure release.
What if I don't have caraway seeds?
Caraway seeds are optional. If you don't have them, simply omit them from the recipe. The dish will still be delicious.
Can I use different types of sauerkraut?
Yes, you can experiment with different types of sauerkraut, such as red cabbage sauerkraut or sauerkraut with other spices.
This slow cooker pork chop and sauerkraut recipe is a guaranteed crowd-pleaser. Enjoy the effortless cooking and the delicious results!
