These Crock Pot Pork Chops and Sauerkraut are everything you are looking for in an easy, delicious dinner. The pork chops and sauerkraut cook low and slow on a bed of carrots and onion until the bone-in chops are fork tender. The sauerkraut mellows as it braises in the slow cooker and a little brown sugar balances its tang so it turns sweet and savory instead of sharp. The cooking juices become a simple tasty homemade gravy at the end.
Pork and sauerkraut is one of those combinations that needs very little added to make a delicious meal. I wanted a complete meal from one slow cooker, so I added carrots for sweetness and used my own seasoning instead of reaching for a packet. If you like this combination, my Slow Cooker Pork Tenderloin and Sauerkraut uses a leaner cut, and my Slow Cooker Shortcut Sauerbraten brings the same German flavors to beef.
The gravy is what makes this dinner for me. After hours in the crock pot, the broth, sauerkraut juices and pork drippings have more flavor than any jar or packet gravy, and they thicken in just a few minutes. I serve it over mashed potatoes for my husband and mashed cauliflower for me. When I want another hands-off dinner, I make Slow Cooker Chicken Paprika, Sweet and Spicy Teriyaki Beef or a pot of Slow Cooker Beef Chili.
Recipe Highlights
- Flavor: Tender pork, sweet and savory sauerkraut, and a homemade gravy from the cooking juices.
- Skill level: Easy. Sear the chops, layer everything in the crock pot and let it cook.
- Time: 15 minutes of prep, then 6 to 8 hours on low.
- Key technique: Searing first and cooking on low give the most flavor and the most tender chops.
- One-pot meal: Carrots and onion cook right along with the pork. Add potatoes if you like.
- Serve with: Mashed potatoes or mashed cauliflower to serve with the gravy.
Ingredients
(bay leaf not shown)
Ingredient Notes
- Pork chops-I use bone-in chops at least ¾ to 1 inch thick. Thin chops dry out in the slow cooker every time I've tried them. Rib, loin, blade (shoulder) and sirloin chops all have enough fat to stay tender. Boneless chops work if they're at least ¾ inch thick, but check them earlier since they cook faster.
- Sauerkraut-I prefer the refrigerated ,bagged sauerkraut for its crisper texture, but jarred or canned works too. Sodium varies a lot between brands, so compare labels. Rinse and drain it for a milder flavor, or use it straight from the package if you like more tang.
- 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.
- Brown sugar: A little sweetness balances the sour cabbage. I use sugar-free brown sugar. Regular brown sugar, honey or maple syrup also work. For added sweetness and flavor, you can mix in ½ cup of applesauce or one peeled and chopped apple.
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, celery seed 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 layered on the bottom of the the slow cooker.
- For added sweetness and flavor, you can mix in ½ cup of applesauce or one -two peeled and chopped apples.
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
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.
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.
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.
Yes, but cooking on low gives the most tender results. Cooking on high works if you're short on time, but the pork may be slightly firmer.
Yes. Choose boneless chops at least ¾ inch thick and start checking them at about 4 hours on low, since they cook faster than bone-in chops
The USDA does not recommend using frozen pork since it will spend too long in the slow cooker before it reaches a safe temperature. It's best to defrost first.
Yes. Sear them first. Then Layer everything in a covered Dutch oven or large baking pan and bake at 325°F for about 1 hour, until the chops are 145°F and fork tender. If you like Dutch oven cooking, my Dutch Oven Pork Roast is another easy pork dinner.
Storage and Reheating
Refrigerator: Store the pork chops in one airtight container and the vegetables and sauerkraut in another for up to 3 days. Keep leftover gravy with the pork or in its own container.
Freezer: Freeze the pork, vegetables, sauerkraut and gravy in airtight containers for up to 3 months. Thaw overnight in the refrigerator.
Reheating: Reheat the pork and the vegetables separately, since the chops dry out if they heat as long as the sauerkraut. Warm the chops in a covered skillet over low heat with a splash of broth or water for about 3 minutes, until hot. Reheat the gravy in a small saucepan and spoon it over before serving.
Here are MORE PORK RECIPES to try:
Here are MORE PORK RECIPES to try:
Crock 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 large skillet. Cook chops for about 3 minutes per side, until 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 lessen the sugar content. But regular is fine.
*If you don't have Umami seasoning, try adding 2 teaspoons tomato paste, 1 teaspoon paprika, 1 teaspoon celery seed 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
Deb Belsha says
Pork and sauerkraut go so well together but the gravy tastes extra special!
Linda Rayment says
Just put everything in the crock pot. Didn't have any carrots so used yellow and red peppers chopped up. didn't have beef broth had to use chicken broth. Looks good in the pot. Wish me luck. Looking forward to a wonderful meal.
Deb Belsha says
I hope you loved it, let me know how it turned out!
Tammy Bennett says
Made this for our dinner tonight. Absolutely delicious! Sending this recipe to my daughter and son….
It was easy to put together. No need for any changes!
Deb Belsha says
So glad you liked it!
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!
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.