Cider Braised Pork Chop with Sauerkraut and Apples

Now that fall has finally arrived, it’s time to start switching light meals and salads for something more substantial. This cider braised pork chop with sauerkraut is full of classic fall flavors, from rich pork, crisp apples and sweet cider. That sweetness is balanced by savory onions, piquant sauerkraut, and just a touch of brown sugar.

It’s great simple comfort food. This is a good dish for a weeknight dinner or even for company. You only need to use one pan, so there’s not a lot of clean up involved. And, after a bit of chopping and slicing it’s ready in about half an hour. Just be careful not to overcook the pork. Put everything together, deglaze the pan, and then cook it gently for 15 or 20 minutes.

There are lots of variations on this idea. Some add bacon. Others roast the pork. I added carrots, but you can also skip the carrots in the main dish and make my honey mustard glazed carrots as a side dish. The sweet honey and the savory mustard complement the pork nicely.




Cider Braised Pork Chop with Sauerkraut Substitutions and Variations

  • Use white wine or chicken broth instead of the cider
  • Replace the carrots with potatoes
  • Add some sausage
  • Saute some bacon in the pan first and cook the pork in the bacon fat instead of the oil
  • If you find commercial sauerkraut too salty, mix in some raw cabbage to cut the salinity.

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