Slow Cooker Pork Chops with Sauerkraut and Onions

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 15 minutes
• Cook Time: 6 hours 20 minutes
• Total Time: 6 hours 35 minutes

Quick Ingredients

• 4 bone-in pork chops, 1 to 1 1/4 inches thick (about 8 oz each)
• 1 1/2 tsp kosher salt, divided
• 1/2 tsp black pepper
• 1 tbsp vegetable oil
• 1 tbsp unsalted butter
• 2 medium yellow onions, thinly sliced
• 2 cloves garlic, minced
• 24 oz (3 cups) sauerkraut, lightly drained (reserve 2 tbsp brine)
• 1 large apple, cored and thinly sliced
• 1/2 cup low-sodium chicken broth
• 1 tbsp Dijon mustard
• 2 tsp packed light brown sugar
• 1 tsp caraway seeds
• 1 bay leaf

Do This

• 1. Pat pork chops dry; season with 1 tsp salt and the pepper.
• 2. Sear chops in oil over medium-high heat, 2 minutes per side; transfer to a plate.
• 3. In the same skillet, melt butter; cook onions 5 minutes, then add garlic for 30 seconds.
• 4. In the slow cooker, mix sauerkraut, reserved brine, broth, Dijon, brown sugar, caraway, bay leaf, and remaining 1/2 tsp salt.
• 5. Stir in onions and apple slices; nestle pork chops on top.
• 6. Cover and cook on LOW for 6 hours (or HIGH for 3 1/2 to 4 hours), until pork reaches 145°F.
• 7. Rest chops 5 minutes; serve with sauerkraut, onions, and pan juices.

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Why You’ll Love This Recipe

• Comforting and old-fashioned: tangy sauerkraut, sweet onions, and juicy pork in one cozy pot.
• Hands-off cooking: the slow cooker does the heavy lifting while flavors deepen.
• Big flavor, simple ingredients: pantry staples turn into something special.
• Great for cold weather: hearty, savory, and perfect with mashed potatoes or rye bread.

Grocery List

• Produce: 2 medium yellow onions, 2 garlic cloves, 1 large apple
• Dairy: unsalted butter
• Meat: 4 bone-in pork chops (1 to 1 1/4 inches thick)
• Pantry: sauerkraut (24 oz jar or bag), low-sodium chicken broth, Dijon mustard, light brown sugar, caraway seeds, bay leaf, kosher salt, black pepper, vegetable oil

Full Ingredients

Pork Chops

• 4 bone-in pork chops, 1 to 1 1/4 inches thick (about 2 to 2 1/2 lb total)
• 1 1/2 tsp kosher salt, divided (use less if your sauerkraut is very salty)
• 1/2 tsp freshly ground black pepper
• 1 tbsp vegetable oil (for searing)

Sauerkraut and Onion Braise

• 1 tbsp unsalted butter
• 2 medium yellow onions, halved and thinly sliced
• 2 cloves garlic, minced
• 24 oz sauerkraut (about 3 cups), lightly drained
• 2 tbsp sauerkraut brine (reserved from the jar/bag)
• 1/2 cup low-sodium chicken broth
• 1 tbsp Dijon mustard
• 2 tsp packed light brown sugar
• 1 tsp caraway seeds
• 1 bay leaf

Optional (But Highly Recommended) for Serving

• Hot mashed potatoes, buttered egg noodles, or rye bread
• 1 tbsp chopped fresh parsley (for a fresh finish)

Step-by-Step Instructions

Step 1: Prep the pork and aromatics

Pat the pork chops dry with paper towels (this helps them brown instead of steam). Season both sides with 1 teaspoon of the kosher salt and all of the black pepper.

Thinly slice the onions, mince the garlic, and core and thinly slice the apple. Lightly drain the sauerkraut in a colander, but don’t rinse it. Measure out 2 tablespoons of the sauerkraut brine and set it aside.

Step 2: Sear the pork chops for extra flavor

Heat a large skillet over medium-high heat for 2 minutes. Add the vegetable oil. When the oil shimmers, sear the pork chops for 2 minutes per side, just until nicely browned (they will not be cooked through).

Transfer the pork chops to a plate. Keep the skillet on the stove; you’ll use it for the onions.

Step 3: Soften the onions and bloom the garlic

Reduce heat to medium and add the butter to the same skillet. Add the sliced onions and cook, stirring occasionally, for 5 minutes, scraping up any browned bits.

Add the minced garlic and cook for 30 seconds, just until fragrant.

Step 4: Build the sauerkraut base in the slow cooker

In a 6-quart slow cooker, stir together the sauerkraut, reserved sauerkraut brine, chicken broth, Dijon mustard, brown sugar, caraway seeds, bay leaf, and the remaining 1/2 teaspoon kosher salt.

Add the warm onions and garlic and stir to combine. Tuck in the apple slices throughout the mixture so you get little pockets of sweet-tart flavor.

Step 5: Nestle in the pork chops

Lay the seared pork chops on top of the sauerkraut mixture. Spoon a little sauerkraut and onion mixture over each chop so the surface stays moist and picks up that tangy flavor.

Cover with the slow cooker lid.

Step 6: Slow-cook until tender and juicy

Cook on LOW for 6 hours (recommended for best texture) or on HIGH for 3 1/2 to 4 hours.

The pork is safely done when the thickest part of a chop registers 145°F on an instant-read thermometer. If your chops are closer to 1 inch thick, start checking about 30 minutes early on either setting.

Step 7: Rest, taste, and serve

Transfer pork chops to a plate and let them rest for 5 minutes. While they rest, taste the sauerkraut mixture and adjust if needed: a tiny pinch of salt, a small splash of broth to mellow, or a pinch more brown sugar if you want it slightly sweeter.

Serve each pork chop with a generous scoop of sauerkraut, onions, and apples, plus plenty of the tangy cooking juices. Finish with chopped parsley if you’d like.

Pro Tips

• Choose the right chops: Bone-in chops that are 1 to 1 1/4 inches thick stay juicier during slow cooking than thin, boneless chops.
• Don’t rinse the sauerkraut: The tang is part of the point, and it seasons the whole dish. Lightly draining keeps it flavorful without making things too watery.
• Searing is worth it: Those browned bits from the skillet add deep, roasty flavor that balances the sauerkraut’s tang.
• Use a thermometer: Pulling the pork at 145°F helps keep it tender and not chalky.
• Salt cautiously: Sauerkraut brands vary a lot. Start with the amounts listed, then adjust at the end after flavors concentrate.

Variations

• Beer-braised style: Replace the chicken broth with 1/2 cup lager. It adds malty depth that pairs beautifully with caraway.
• German-inspired: Add 8 oz sliced mushrooms (stir in with the onions) and serve with mustard and potatoes.
• Sausage and pork combo: Add 12 oz smoked kielbasa, sliced into 1/2-inch rounds, during the last 90 minutes on LOW (or last 45 minutes on HIGH).

Storage & Make-Ahead

Cool leftovers to room temperature within 2 hours, then refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop over medium-low heat with a splash of broth, or microwave covered in 60-second intervals until hot throughout.

For make-ahead: slice the onions and apple up to 24 hours in advance (store onions covered; store apple slices tossed with 1 tsp lemon juice and a splash of water). You can also assemble the sauerkraut mixture in the slow cooker insert the night before, refrigerate, and start cooking the next day (add 10 to 15 minutes to the total cook time to account for the chilled crock).

Nutrition (per serving)

Approximate (will vary by pork chop size and sauerkraut brand): 430 calories, 38 g protein, 20 g fat, 24 g carbohydrates, 6 g fiber, 12 g sugars, 1250 mg sodium.