These Crock Pot Pork Chops and Sauerkraut are everything you are looking for in an easy, delicious dinner. It has slow cooked tender pork, tasty vegetables and sweet and savory sauerkraut. And the juices make the very best gravy.
Crock Pot dinners are the ultimate hands-off, 'one-pot' meals. Don't we love putting some meat, veggies, seasonings and some type of sauce and viola dinner is ready at the end of the day. I have some other slow cooker recipes you will like: Chicken Paprika, Teriyaki Beef, Shortcut Sauerbraten and Beef Chili.
Why this recipe is just so good....
- Easy - It only requires some basic prep and then everything is dumped in the crock pot and the hardest part is waiting for dinner.
- Tender Pork - The pork chops in this recipe come out so tender and flavorful. I highly recommend bone-in with a layer of fat on the outside. I have used boneless pork loin chops and they were much drier and had less flavor. You need some fat to tenderize the meat.
- Versatile - This recipe was made without potatoes for me to keep carbs lower. I served mashed potatoes for everyone else. You can easily put in some quartered Yukon potatoes or red skin potatoes.
Ingredients
You need the following ingredients to make crock pot sauerkraut and pork chops:
(bay leaf not shown)
Ingredient Notes
- Pork chops-I prefer thicker, bone-in, especially for crockpot pork recipes. Boneless chops are very lean and the lack of fat causes them to dry out. You can also use rib, shoulder or sirloin chops. They all have enough fat for flavor and tenderness. Depending on their thickness, they may cook more quickly.
Additions and Substitutions
- Brown sugar- I'm using a sugar free brown sugar since I try to keep sugar grams low. Either kind will work in this recipe.
- Umami seasoning- This is my secret ingredient that adds a little something extra. I use it in soups, stews, casseroles and many savory dishes. It is a complex flavor of dried mushrooms, tomato, onion, garlic, basil and parsley. I use a blend from McCormick but there are other brands available. If you can't find it, you can try substituting the flavor with some tomato paste, paprika, basil and parsley and add a bit more garlic powder.
- You can add quartered potatoes for a complete one pot meal. Try Yukon gold or red potatoes.
How to make Crock Pot Pork and Sauerkraut
These are basic directions for this recipe. The full step-by-step instructions are in the recipe card below.
Step 1: Heat olive oil in a large skillet over medium heat. Place chops in pan and cook chops for about 3 minutes per side and they are browned.
Step 2: Place all vegetables in bottom of crockpot.
Step 3: Place pork chops on top. In large measuring cup, stir together the seasoning and beef broth and pour over pork and vegetables.
Step 4: Combine the sauerkraut and brown sugar and place on top of pork and vegetables. Place lid on top and cook for 6-8 hours on low.
Helpful Recipe Tips
- I believe searing the pork chops first before slow cooking is not optional in this recipe. It adds flavor and helps seal in their juices. When I cook a large roast or smaller cuts of meat, I don't usually pan sear first. But it is personal preference for each recipe.
- You can tell the pork chops are done when an internal meat thermometer reads 145°. Also, the pork chops should be tender. Cut into one with a fork and knife. The fork should easily go through the meat. You shouldn't have to saw into the meat very much. If the chops are not tender enough, leave then in the crockpot for another hour or so on low.
- Don't be afraid to add more seasoning. I have found that some slow cooker recipes can become bland while cooking and everything tastes the same. So you want some flavors to stand out.
Frequently Asked Questions
What if the pork is slightly pink?
As long as a meat thermometer registers at least 145°F, they are done. The FDA used to recommend at least 160°F but they have since revised their food safety guidelines. Make sure to check in the thickest part of the meat but not against the bone.
Why is my sauerkraut too salty or sour?
I prefer to buy the refrigerated bag of sauerkraut. And I always rinse and drain the package to remove some of the salt. If you use canned or jarred sauerkraut, read a few of the labels of different brands. The sodium amounts do vary.
And to avoid very sour sauerkraut, I always add a bit of sweetener; brown or regular sugar, or even honey or syrup, depending on the recipe.
What are some good side dishes to serve with the pork chops?
I served this dish with mashed potatoes and the carrots for my husband and mashed cauliflower and Blackened green beans for me for me. You could also make some different dishes on the stovetop such as Charred Brussels Sprouts, Pan Fried yellow squash or Marinated Broccoli.
And if you're craving something sweet, my sugar free desserts like Apple Cake, Spice Cake and Orange Cake are all light and delicious!
If you tried this recipe and enjoyed it, I'd love if you gave it a 5 star rating. This tells me what you like and want to see more of. Thank you!
Here are MORE PORK RECIPES to try:
PrintCrock pot pork chops and sauerkraut
- Prep Time: 15 minutes
- Cook Time: 7 hours
- Total Time: 7 hours 15 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Crock Pot
- Cuisine: American/German
Description
These Crock Pot Pork Chops and Sauerkraut are everything you are looking for in an easy, delicious dinner. It has slow cooked tender pork, tasty vegetables and sweet and savory sauerkraut. And the juices make the very best gravy.
Ingredients
- 4 pork chops, bone-in, ¾ inch thick
- 1 tablespoon olive oil
- 16 ounces sauerkraut, rinsed and drained
- 12 ounce baby carrots or 3 cups chopped orange carrots
- 1 small onion, sliced
- 1 tablespoon Worcestershire sauce
- 1 bay leaf
- ¾ cup beef broth, low sodium
- ¼ cup brown sugar*
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon dried thyme
- 2 teaspoons Umami seasoning *
- 1-2 tablespoons cornstarch, flour or Arrowroot powder (optional for gravy)
Instructions
- Heat olive oil in a large skillet over medium heat. Place chops in pan and cook chops for about 3 minutes per side and they are browned.
- Place all vegetables in bottom of crockpot.
- Place pork chops on top. In large measuring cup, stir together the seasonings, Worcestershire sauce and beef broth and pour over pork and vegetables.
- Combine the sauerkraut and brown sugar and place on top of pork and vegetables.
- Place lid on top and cook for 6-8 hours on low. At the 6 hour mark, test the pork with an internal meat thermometer and it should register at least 145°F. Cut into one of the pork chops. If it feels tender and the fork easily goes through, it is done. If the pork still feels a bit firm, then it is not tender enough and should be cooked for another hour or so.
- Remove pork chops to rest for 5 minutes to allow juices to remain in the pork. Remove vegetables and sauerkraut to a bowl. Discard bay leaf. Cover both with aluminum foil if making gravy.
- To make gravy: remove 2 cups of liquid to a saucepan. Remove ¼ cup liquid to a cup and stir in the cornstarch, flour or arrowroot. Whisk well, pressing out any lumps. Pour this "slurry" into the saucepan and bring to a low boil. Simmer 1-2 minutes to thicken gravy. Add a bit more liquid to thin or 2 teaspoons of thickener to thicken gravy.
- Serve pork chops with vegetables, sauerkraut and gravy drizzled over chops, if using.
Notes
*I use sugar free brown sugar to less the sugar content.
*If you don't have Umami seasoning, try adding 2 teaspoons tomato paste, 1 teaspoon paprika and 1 teaspoon Italian seasoning.
*Leftovers: Store vegetables and sauerkraut together in an airtight container in the refrigerator for up to 3 days. Store the pork chops in an air tight container. Reheat on stovetop separately, since the veggie and kraut may reheat at different time as pork and you don't want pork to dry out. Add a bit more broth to pan and heat on low for about 3 minutes or until hot. If you have leftover gravy and only want it over the pork, then store with the pork. Or you can store in a separate container.
To freeze: Store pork, vegetables, gravy and sauerkraut in an airtight container for up to 3 months. Defrost overnight in the refrigerator. Reheat pork separately, as suggested.
Nutrition is an estimate from Nutrifox.com.
Nutrition
- Serving Size: 1
- Calories: 322
- Sugar: 5 g
- Sodium: 1059 mg
- Fat: 14 g
- Carbohydrates: 14.7 g
- Fiber: 6.4 g
- Protein: 35 g
- Cholesterol: 107 mg
Lynn says
Omg!… Delish!
Deb Belsha says
I'm so glad you loved it! I'd really appreciate if you could rate the recipe with 5 stars.. And if you're interested, sign up for my newsletter. It will let you know when there are new recipes.
Kalyn says
Delicious! A great weekend option! My family loved it!
Deb Belsha says
So glad you liked it!
Kalyn says
Delicious! A great weekend recipe!
Leana says
Thanks for the recipe. The pork was very tender and we loved the gravy
Deb Belsha says
Thanks, it makes the BEST gravy.