Super Easy Pork Chops and Sauerkraut

I was craving my grandma’s pork roast and sauerkraut, but it was a weeknight and there was simply not time to pop that roast in the oven for a couple of hours – and I don’t make sauerkraut. But then I got an idea!

Why not fry up a couple of pork chops and dress up a can of kraut? And so I did!

Here’s How to Do it:

Start by seasoning the pork. Liberally sprinkle with garlic salt, pepper, rubbed sage and garlic powder.

Heat some olive oil in a heavy skillet (I live by my cast iron) and brown the chops on both sides over medium-high heat.

Meanwhile, slice up the hearts of palm and the onions.

Push the chops to the side of the pan, add the butter and let it melt. Next, add the sauerkraut, onions and hearts of palm. Reduce the heat to low.

Cover and simmer until the pork is cooked through, about 10 minutes.

Serve with some olives and a little green garnish (like parsley). The sauerkraut is buttery and tart and the pork is tender and savory.

Print

Pork Chops and Sauerkraut

Super easy supper for a weeknight.

Course: Main Course

Keyword: cabbage, easy, german, pork chops, quick, sauerkraut

Servings: 2 people

Author: HelenFern

Ingredients

• 2 medium pork chops, any kind
• 1 14-oz can sauerkraut
• 1 piece heart of palm
• 1/2 cup chopped onion
• 2 Tablespoons olive oil
• 1 Tablespoon butter
• 1 teaspoon garlic salt
• 1 teaspoon pepper
• 1/2 teaspoon rubbed sage
• 1/2 teaspoon garlic powder

Instructions

1. Start by seasoning the pork. Liberally sprinkle with garlic salt, pepper, rubbed sage and garlic powder. 

2. Heat some olive oil in a heavy skillet (I live by my cast iron) and brown the chops on both sides over medium-high heat.

3. Meanwhile, slice up the hearts of palm and the onions.

4. Push the chops to the side of the pan, add the butter and let it melt. 

5. Next, add the sauerkraut, onions and hearts of palm. Reduce the heat to low. Cover and simmer until the pork is cooked through, about 10 minutes.

6. Serve with some olives and a little green garnish (like parsley). The sauerkraut is buttery and tart and the pork is tender and savory. 

Recipe Notes

You an adjust the amount of the seasons for your own tastes. We like it well seasoned.

© Copyright 2019 The Lazy Gastronome

Here are some things that are perfect to use for this recipe!

Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Thanks for your support!