Crock Pot pork chops and sauerkraut

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

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Ingredient Notes

• Pork chops-I prefer thicker, bone-in pork, especially for crockpot pork recipes. I have never had luck with cooking thin chops in the slow cooker. They always turn out dry so I use thicker cuts. Boneless will work just make sure they are at least ¾ inch thick. 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.
• Sauerkraut will soften and become less sour as it cooks, so it won't stay as sharp as it tastes straight from the jar or can. If you prefer a milder flavor, you can lightly rinse the sauerkraut and drain it well before adding it to the slow cooker. If you like more of a tang, use it straight from the jar.
• Since sauerkraut releases quite a bit of liquid as it cooks, I don't usually add much more liquid to the slow cooker. The pork cooks in the sauerkraut juices, which helps keep it tender without becoming overly salty or diluted.

Additions and Substitutions

• 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.
• I like the added carrots in this recipe since they add a bit of sweetness to balance the sauerkraut. You can also add quartered potatoes for a complete one pot meal. Try Yukon gold or red potatoes.

How to make Crock Pot Pork Chops and Sauerkraut

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.   

Recipe Tips for Success

• 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. But it is personal preference for each person.
• Don't be afraid to add more seasoning. I have found that some slow cooker foods can become bland while cooking and everything tastes the same. So I usually add more seasoning than I think it needs, especially if you want some flavors to stand out. But I don't go heavy on the salt since the sauerkraut is already salty.
• Choose pork chops that are at least ¾-1 inch thick for the best texture. Thin chops can dry out more easily in the slow cooker.
• Cooking on low produces the most tender results. Cooking on high works, but the pork may be slightly firmer.
• Sauerkraut releases liquid as it cooks, so the dish may look very brothy while cooking. This is normal and will settle as it finishes.
• Avoid lifting the slow cooker lid during cooking. Each time the lid is removed, heat is lost and cooking time can increase. Also more liquid is added from the condensation on the lid.
• 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. If the pork seems done early and you are not ready to serve them, switch the slow cooker to warm to prevent overcooking.

Frequently Asked Questions

Here are MORE PORK RECIPES to try:

Pork and Cabbage Stir Fry

Dutch Oven Pork Roast

Lemon Pepper Pork Chops

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Crock pot Pork Chops and Sauerkraut

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews

• Author: Deb Belsha
• 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

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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.

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Ingredients

Units USM Scale 1x2x3x

• 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)

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Instructions

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.
2. Place all vegetables in bottom of crockpot.
3.   Place pork chops on top.  In large measuring cup, stir together the seasonings, Worcestershire sauce and beef broth and pour over pork and vegetables.
4. Combine the sauerkraut and brown sugar and place on top of pork and vegetables.
5. 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.  
6. 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.
7. 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.
8.  Serve pork chops with vegetables, sauerkraut and gravy drizzled over chops, if using. 

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Notes

*I use sugar free brown sugar to lessen 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.

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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