Let me apologize now for the horrible photo of this dish. There are several reasons why this photo is so horrible:
I took this photo after the sun set under my normal kitchen lights, but aside from that…
I don’t take fantastic photos anyway, so really, the lighting is not the issue.
I don’t have a fancy camera because I wouldn’t know how to use it if I did.
Is there a way to take a photo of pork chops and sauerkraut that looks beautiful? (Don’t answer that since I already know there is, but I am not the one to do it.)
All of that aside, if you can get past the ugliness of this photo, it really is a perfect fall comfort dish to warm your belly and your soul. Especially if you love sauerkraut like I do.
My eight year old son loves sauerkraut. This is the same child who loves fish, venison, clams on the half shell and cabbage. This is also the same child who won’t come near homemade macaroni and cheese and refuses to eat it unless it comes out of a box. I have gotten to the point that I don’t even try to figure out his likes and dislikes anymore.
Sauerkraut is one of those things that people either tend to love or hate. If you are not overly fond of sauerkraut, don’t let that deter you from trying this dish. The sauerkraut turns mild and sweet and really adds a load of flavor and tenderness to the pork chops. Plus it’s all made in one pot and cooks slow and low making for an easy meal you can start earlier in the day.
Let’s get to making it!
PORK CHOPS & SAUERKRAUT:
- 4 Large bone-in pork chops about 1″ to 1 1/2″ thick
- 1 – 27 oz. Can of sauerkraut
- 1 Medium onion, chopped
- 1/2 Cup Apple Juice
- 2 tbsp. Canola Oil
- 2 tbsp. Brown sugar
- Salt, Pepper, Garlic Powder & Celery Salt for seasoning
Preheat the oven to 275 degrees.
In a large dutch oven, add the canola oil and allow to heat.
Season both sides of the chops with the salt, pepper, garlic powder and celery salt going easy with the added salt as the sauerkraut is salty itself.
Once seasoned, add the pork chops to the dutch oven in batches of two and brown on both sides until a deep golden brown.
Once browned, remove the chops to a plate and dump in your chopped onion. Allow the onion to sauté and carmelize.
Drain the sauerkraut well and save the liquid in a small mixing bowl. Add the drained sauerkraut to the dutch oven with the onions and allow to carmelize, turning every few minutes.
Add the apple juice and brown sugar to the mixing bowl with the liquid from the sauerkraut and stir well.
Remove the sauerkraut and onions from the dutch oven and add them to the bowl with the sauerkraut liquid, apple juice and brown sugar.
Place the pork chops into the bottom of the dutch oven. Pour the sauerkraut and all the liquid on top of the chops and spread out to evenly cover. Cover the pot and place it in the oven on the middle rack. Allow to cook for 1 1/2 to 2 hours. The chops will be tender and ready to fall off the bone, and the sauerkraut will have become sweet and tender.
Serve immediately. Enjoy!