Equipment
Ingredients
Main
- 4 bacon, thick-cut
- 4 pork chops
- 100 g onion, sliced
- 680 g sauerkraut, rinsed and drained
- 3 g caraway seeds
- 1 g black pepper, freshly ground
- 240 ml beer
- 1 g salt
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 488 kcal
- Protein
- 49 g
- Carbohydrates
- 11 g
- Fat
- 23 g
- Fiber
- 6 g
- Sugar
- 4 g
- Sodium
- 2005 mg
- Saturated Fat
- 8 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 10 g
- Polyunsaturated Fat
- 3 g
- Cholesterol
- 132 mg
- Potassium
- 1070 mg
- Calcium
- 122 mg
- Iron
- 4.4 mg
- Magnesium
- 74 mg
- Phosphorus
- 601 mg
- Zinc
- 6.1 mg
- Vitamin A
- 10 mcg
- Vitamin C
- 27 mg
- Vitamin D
- 1.0 mcg
- Vitamin E
- 0.7 mg
- Vitamin K
- 23 mcg
- Vitamin B6
- 1.2 mg
- Vitamin B12
- 1.3 mcg
- Thiamin
- 1.09 mg
- Riboflavin
- 0.75 mg
- Niacin
- 16.2 mg
- Folate
- 57 mcg
- Water
- 362 g
- Alcohol
- 5 g
Sources: USDA FoodData Central
Method
Place the bacon in a heavy skillet over medium heat and fry until golden brown and crisp.
Remove the bacon from the skillet and drain on paper towels, reserving the rendered fat in the pan.
Increase heat to medium-high and sear the pork chops in the reserved fat until browned on both sides.
Add the sliced onion, sauerkraut, cooked bacon, caraway seeds, and pepper to the skillet, ensuring the pork chops are covered by the mixture.
Pour the beer over the mixture and bring to a boil.
Reduce heat to low, cover with a lid, and simmer for 25 minutes until the pork is cooked through to an internal temperature of 63°C (145°F).
Chef's Notes
- For the best flavor, use a good quality, unpasteurized sauerkraut. If it's too acidic, you can rinse it briefly under cold water, but be careful not to wash away too much of the brine.
- Don't overcrowd the pan when searing the pork chops. If necessary, sear them in batches to ensure a good crust forms, which adds significant flavor and texture.
- The beer adds a distinct depth of flavor, but if you prefer not to use it, a robust chicken or vegetable broth works well as a substitute. Consider adding a splash of apple cider vinegar to the broth to mimic the tanginess of beer.
- Thick-cut pork chops (at least 1 inch thick) are ideal for this recipe as they are less likely to dry out during the simmering process and will remain tender.
Storage
Refrigerator: 3 days — Store in an airtight container.
Freezer: 2 months — Thaw overnight in the refrigerator before reheating.
Reheating: Reheat in a covered skillet over medium-low heat until the pork reaches an internal temperature of 74°C (165°F).
Troubleshooting
The dish is excessively salty.
Cause: The sauerkraut was not rinsed thoroughly or the bacon had high sodium content.
Fix: Add a peeled, halved potato to the skillet during the last 10 minutes of simmering to absorb salt, then discard.
Prevention: Always rinse and squeeze dry the sauerkraut before adding it to the pan.
Pork chops are dry and tough.
Cause: The meat was simmered for too long or at too high a temperature.
Fix: Ensure the chops remain submerged in the sauerkraut liquid to maintain moisture.
Prevention: Use a meat thermometer to pull the chops exactly at 63°C (145°F).
Cultural Context
This dish is a hearty representation of German cuisine, often found in Bavarian and other Central European regions. It reflects a tradition of utilizing preserved foods like sauerkraut and combining them with rich pork, a staple protein in the area. It's a classic comfort food, especially popular during colder months or as a festive meal.
