Polish Pork Chops and Sauerkraut

       4 out of 5 stars  
4 Servings
100% would make this recipe for Polish Pork Chops and Sauerkraut again.

Another of my father's favorite meals was Chops and Kraut. A very simple, yet delectable dish that my mother often fixed when I was a child and I always loved. This dish will make your mouth water--especially the cooking broth, so be sure to have a good rye or pumpernickel bread for sopping the juices......my grandma always serve fresh baked rye bread, still warm from the oven, along with freshly churned butter to slather on---uhhh, memories to live for!


Be the first to submit a photo for this recipe. Win $100.00 by posting the best original food photo this month!

1 chef marked this Polish Pork Chops and Sauerkraut recipe as Favorite
Recipe look good to you?     

Polish Pork Chops and Sauerkraut Ingredients

6 bone-in pork chops (I like my chops 3/4- to 1-inch thick)1 bottle (12 oz) lager beer
Salt and fresh ground black pepper, to taste4 or 5 medium red potatoes, cut into eighths
1 large yellow onion, roughly diced1 tablespoon juniper berries, coarsely chopped or crushed
1 package Lipton onion soup mix 4 ounces salt pork, trimmed of rind and cut into matchstick-sized pieces
1 jar or bag (32 oz) sauerkraut

Instructions for Polish Pork Chops and Sauerkraut

Heat oven to 375 degrees F.

Place salt pork in a non-reactive dutch oven or stew pot over medium low heat and gently render fat until lardons are browned. Remove to a bowl and reserve.

Generously season chops with salt and pepper and brown in batches in rendered fat over medium high heat. Remove chops to a plate as browned.

Reduce heat to medium, add diced onion, and saute until lightly browned. Remove onions to the bowl containing the pork lardons, add juniper and lipton soup mix and mix thoroughly.

Add 1/2 cup of beer to pot and deglaze, scraping up browned bits. Remove pot from heat.

Add 1 cup kraut (including juice) to pot. Place two chops on kraut and arrange 1/3 of potatoes around chops. Sprinkle in 1/3 of onion mixture. Repeat layering ending with final 1 cup of kraut on top. Add all juices from chops, onions, and kraut juice. Add remaining beer and, if necessary, water to bring liquid level just to the top of the kraut.

Return pot to stove and bring to boil over high heat. Cover tightly, place in preheated oven, and cook for one hour or until chops are tender and falling off the bone.

This is essentially a one-dish meal, but some good rye or pumpernickle bread for sopping up the broth is highly recommended. Also, homemade stewed apples are a traditional as well as delicious side dish.

Makes 4 to 6 servings.

Main Ingredient: PorkCuisine: Eastern European

More like this...
Sauerkraut with Pork (Sauerkraut Und Speck) recipe
Sauerkraut with Pork (Sauerkraut Und Speck)
Pork Chops And Sauerkraut recipe
Pork Chops And Sauerkraut
Upstate Braised Pork Chops with Sauerkraut recipe
Upstate Braised Pork Chops with Sauerkraut
Barbecued Pork Chops and Sauerkraut recipe
Barbecued Pork Chops and Sauerkraut


[I made edits to this recipe.]

BigOven member

sgrishka
on Feb 22 2008 1:41PM

As with most stews and braises, it gets better with age, so it makes for great leftovers. This dish can be easily modified for a slow-cooker; prepare ingredients as directed but layer in your crockpot, instead of the Dutch oven, then set to high, cover and cook for 2 hours. Decrease the heat to low and continue cooking for another 4-5 hours or until the pork is tender and falling away from the bone. [I posted this recipe.]

BigOven member

sgrishka
on May 16 2007 8:39PM



Import Into BigOven (BGO)

Privacy Policy Leaderboard Member Directory About Us Help