Braised-Pork-and-Sauerkraut-2Serendipity: A happy accident or pleasant surprise. That kind of describes this meal. I was planning to make a pork loin roast for dinner tonight, but instead of defrosting a loin roast, I managed to grab a package of loin chops. I usually buy whole loins when they go on sale and cut them up into roasts and chops. But I guess the frozen roasts looked too much like the chops, as when I was unwrapping the package, I noticed that I didn’t have a roast in my hands.

No worries, I can recover from this. After a little searching and brainstorming I came up with a delicious recipe for braised pork chops. I had a hankering for sauerkraut and the addition of the apples and brown sugar gave it a sweet touch that went very well with mashed potatos and crusty bread. This recipe makes an excellent Sunday dinner: not too much work and it makes the house smell great.

Braised Pork Chops and Sauerkraut

Serves 4-6

  • Braised-Pork-and-sauerkraut-18 Pork loin chops
  • 1 Medium onion sliced
  • 1 large apple, diced
  • 1 16 ounce can of sauerkraut
  • 2 tbsp brown sugar
  • 1 bottle dark beer
  • 1 tsp beef concentrate
  • 1 tbsp caraway seeds
  1. Preheat oven to 350 degrees
  2. In a dutch oven saute the onion and apple until translucent. Set aside.
  3. Season the pork with salt and pepper and brown 2-3 minutes each side.
  4. Remove pork, deglaze pot with beer, add beef concentrate, brown sugar, and 1/2 cup water.
  5. Return pork, onion, and apple to pot, add sauerkraut, caraway seeds and bring to boil.
  6. Place dutch oven in oven and cook for 45-60 minutes.