The German comfort food dish pork and sauerkraut combines salty and sour sauerkraut with soft, meaty pork. When cooked on the stove, the flavors blend to make a hearty, tasty one-pot meal.
Cooking pork and sauerkraut on the stove is easy to do, but there are some tips and tricks to ensure you end up with a flavorful dish. In this comprehensive guide, I’ll walk you through everything you need to know to make stove-top pork and sauerkraut, from ingredient prep to cooking techniques.
Benefits of Cooking Pork and Sauerkraut on the Stove
There are a few reasons why cooking pork and sauerkraut on the stove is a great choice
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More control over temperature. On the stove, you can better control the temperature and adjust it as needed to ensure even cooking. This helps prevent the pork from drying out.
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Ability to brown/sear pork Getting nice browning on the pork adds richer flavor. This is difficult to achieve in a slow cooker
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Thicken sauerkraut juices easily. Reducing the sauerkraut braising liquid into a thicker sauce at the end is straightforward on the stovetop.
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Shorter cook time Pork and sauerkraut can be ready in a couple hours on the stove versus 4-6 hours or more in a slow cooker.
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Less planning required. You don’t have to prep it in the morning to eat later. Just make it when you’re ready to eat!
Step-by-Step Stove-Top Cooking Guide
Follow these simple steps for foolproof pork and sauerkraut every time:
Ingredients
- Pork shoulder or pork loin, about 2 pounds
- 24 oz jar or bag of sauerkraut
- 1 tablespoon oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 apple, cored and chopped
- 1⁄4 cup brown sugar or honey
- 1 teaspoon caraway seeds (optional)
- Chicken or vegetable broth
- Salt, pepper, spices to taste
Instructions
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Prep the ingredients: Rinse the sauerkraut under cool water and drain well. Pat pork dry and season with salt and pepper. Mince the garlic. Dice the onion. Core and chop the apple.
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Sear the pork: Heat 1 tbsp oil in a large Dutch oven or heavy pot over medium-high heat. When hot, add the pork and brown well on both sides, about 2-3 minutes per side. Transfer to a plate.
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Sauté the onion and garlic: Reduce heat to medium and add the onions. Cook for 5 minutes until softened and lightly browned. Add the garlic and cook 1 minute more.
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Add sauerkraut and seasonings: Stir in the sauerkraut, brown sugar or honey, caraway seeds, and a splash of broth. Use broth to rinse out the inside of the sauerkraut package to get all of the flavor.
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Simmer: Nestle seared pork into the sauerkraut. Add more broth if needed to come about halfway up the pork. Bring to a simmer, cover, and cook for 1 1⁄2 hours until pork is very tender.
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Add apples: After 1 1⁄2 hours, stir in the chopped apples. Cover and cook 30 minutes more.
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Finish and serve: Once pork is fork tender, remove from pan and let rest 10 minutes. Thicken sauerkraut juices if desired. Shred pork and return to pot. Season to taste. Serve over mashed potatoes or egg noodles. Enjoy!
Stove-Top Tips
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Use a heavy pot like enameled cast iron or stainless steel to ensure even heat distribution.
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Don’t skip searing the pork first. It adds a ton of flavor.
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Add just enough broth to come partially up the pork. Too much will make it bland and soupy.
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Simmer low and slow. High heat will cause the sauerkraut to burn.
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Add apples at the end so they hold their shape better.
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Let the pork rest before shredding for easier, cleaner pulling.
Choosing the Right Pork for Sauerkraut
The pork you choose will impact flavor and cook time. Here are good options:
Pork Shoulder
This well-marbled cut stays moist when braised. Look for a 2-3 pound boneless shoulder roast or bone-in pork butt. Cook time is about 1 1⁄2 hours.
Pork Loin
Go for center-cut loin roast, not tenderloin. It’s lean so watch closely to prevent drying out. Cook for 1 hour.
Country-Style Ribs
Meaty, well-marbled ribs work great. Cook about 1 1⁄2 hours.
Sausage
Smoked or fresh kielbasa and bratwurst pair nicely with sauerkraut. Slice and cook 45-60 minutes.
Sauerkraut Prep Tips
A few tips for working with store-bought sauerkraut:
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Rinse: Rinsing removes excess salt and mellows the strong sour flavor.
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Drain: Drain off and discard the brine to reduce tang.
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Blot dry: Drain then squeeze out moisture for concentrated cabbage flavor.
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Flavor boosters: Add caraway, juniper berries, brown sugar, grated apple, or broth to balance acidity.
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Reuse brine: Reserve brine to use for cooking if you want the extra sour kick.
If you ferment your own sauerkraut at home, you can control the flavor exactly how you like it!
Sauerkraut Substitutes
If you can’t find or just don’t like sauerkraut, these make good substitutes:
- Chopped green cabbage + vinegar
- Kimchi
- Pickled beets
- Sauerruben (pickled turnips)
- Pickled onions
The added vinegar and spice from pickling helps mimic the tang and flavor of the sauerkraut. Adjust seasonings as needed.
Expert Tips for Perfect Pork and Sauerkraut
Here are some additional pointers for stove-top success:
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Sear in batches for better browning if pork won’t fit comfortably in one layer.
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Simmer low and slow – never let it reach a full boil.
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Use a meat thermometer and cook until pork reaches 145°F.
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Let pork rest 10 minutes before shredding for juicier meat.
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Skim excess fat from the sauerkraut after cooking pork.
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Thicken sauce by simmering uncovered for 10-15 minutes.
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Adjust seasonings at the end, adding more salt, pepper, garlic, or spices as desired.
Flavorful Add-Ins
Customize your pork and sauerkraut by mixing in any of the following:
- Diced onion
- Sliced apple or pear
- Prunes or raisins
- Carrots, parsnip, celery, leeks
- Fresh herbs like thyme, sage, dill
- Spices: mustard, allspice, nutmeg
- Garlic, smoked paprika, red pepper flakes
- Beer, wine, or apple cider
Get creative with extra ingredients you have on hand to make each batch of pork and sauerkraut unique.
What to Serve with Pork and Sauerkraut
While pork and sauerkraut is hearty enough to be a meal on its own, it’s also nice served with sides. Some delicious pairings include:
- Buttery mashed potatoes
- Egg noodles or spaetzle
- Baked apples or red cabbage
- Potato pancakes or pierogies
- Cucumber salad
- Rye bread or pretzel rolls
Hearty German sides are a natural fit, but don’t be afraid to also pair it with lighter sides to balance the richness. A crisp green salad is always a foolproof accompaniment.
Tips for Leftover Pork and Sauerkraut
Like many braised dishes, pork and sauerkraut tastes even better as leftovers! Here are some serving ideas:
- Stuff into a baked potato or sweet potato
- Make sauerkraut bowls with rice or quinoa
- Fold into omelets or frittatas
- Layer on sandwiches or in lettuce wraps
- Add to soups, stews, or beans
- Mix with fresh pasta and veggies
- Top pizza or flatbread
- Use as a bratwurst or hot dog topping
Playing around with leftovers is a great way to get extra mileage out of this flavorful sauerkraut and pork meal!
Easy Stove-Top Pork and Sauerkraut Recipes
If you’re looking for some easy recipes to start with, these stove-top pork and sauerkraut dishes will soon become favorites:
~ Traditional Pork and Sauerkraut ~
This no-frills recipe stays true to the classic flavors:
Stove Top Pork and Sauerkraut Recipe
~ Apple Cider Pork and Sauerkraut ~
The sweetness of apple cider balances the tart sauerkraut:
Pork and Sauerkraut with Apples
~ Pork Medallions and Sauerkraut ~
Quick-cooking pork medallions speed up this skillet supper:
Skillet Pork Medallions with Sauerkraut
~ Kielbasa and Double Sauerkraut ~
Smoky kielbasa and two types of sauerkraut make this extra flavorful:
The Takeaway on Cooking Pork and Sauerkraut
Sautéing, simmering, and braising pork with sauerkraut on the stovetop results in a hearty, comforting one-pot meal that’s brimming with old-world flavor. With a few simple tips, you can easily nail flavorful pork and sauerkraut every time.
Browning the pork first, adding aromatics like onion and garlic, and simmering the sauerkraut low and slow allows the ingredients to meld into something truly delicious. Serve it up with mashed potatoes or egg noodles for a satisfying cool weather dinner.
Leftovers not only make great next day lunches, you can get creative repurposing them in fun new dishes. So next time you’re craving a little comfort food, give stove-top pork and sauerkraut a try. Just be prepared to make it again and again once you realize how simple it is!
Easy pork sauerkraut recipe
FAQ
Do you add water to sauerkraut when cooking?
How do you know when pork is done on the stove?
How long does sauerkraut need to be cooked?
Do you drain sauerkraut before cooking?
How to cook pork chops in sauerkraut?
Pork braised in the liquid of canned or jarred sauerkraut results in a fork-tender tangy, salty, filling meal. 1. In a large skillet over medium high heat, add ½ of the olive oil and let oil warm for about a minute. 2. Add half of the pork chops to the pan and season with a pinch of salt and a pinch of black pepper.
How long do you cook a pound of sauerkraut?
Roast until an instant read thermomete r reads 145°F, 24-27 minutes per pound. Remove roasting pan from oven. Stir the sauerkraut mixture around a bit. Let everything rest for 15 minutes. Increase oven heat to 450°F. Put roasting pan back into oven and roast for 10 minutes.
How do you cook pork ribs with sauerkraut?
Pass a plate full of rolls or homemade biscuits to soak up the sauerkraut juice that has captured that delicious pork flavor. If you are not a fan of sauerkraut, add a drizzle of maple syrup, a bit of brown sugar or a heavy drizzle of honey to cut the tanginess of the sauerkraut. Season the pork with salt and fresh cracked pepper.
Can you cook boneless pork loin with sauerkraut?
Use silver floss sauerkraut, found in the meat section of the grocery store. Bone in pork loin is another option for the boneless pork loin. If not using apples and onions in this recipe, still sear the pork and deglaze the pan with sauerkraut juice. Nutritional facts are estimates and are provided as a courtesy to the reader.