The apple and onion together work magic on this classic dish. This is traditionally served on New Year's Day in Central Pennsylvania. It is customarily served with mashed potatoes. The sauerkraut mixture tops the mashed potatoes like a gravy. Surprisingly good.

Katie

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Recipe Summary

prep:
10 mins
cook:
4 hrs 5 mins
total:
4 hrs 15 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large skillet over medium-high heat. Brown pork chops in hot skillet, 2 to 3 minutes per side. Drain.

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  • Arrange apples and onion in the bottom of a slow cooker; top with browned pork chops. Pour in enough water to cover bottom of the slow cooker crock.

  • Cook on High for 3 hours (or on Low for 6 hours). Add sauerkraut and fennel seed to pork chop mixture. Cook for 1 more hour.

Cook's Note:

Caraway seed can be substituted for fennel seed.

Nutrition Facts

400 calories; protein 37.2g 74% DV; carbohydrates 21.8g 7% DV; fat 18.4g 28% DV; cholesterol 94.7mg 32% DV; sodium 1103.4mg 44% DV. Full Nutrition

Reviews (31)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/04/2016
I wish people would just rate the actual recipe instead of changing it to a totally different recipe and then rating it. Make it according to ingredients then state what you would like to change Read More
(70)

Most helpful critical review

Rating: 3 stars
11/01/2014
I was concerned that this might turn out bland, so I used a combination of beef broth and beer in place of the water. I used caraway seeds which the recipe author says could be substituted for fennel (I typically only use fennel seed in Italian dishes). First, I wouldn’t add “water to cover” because I ended up with way too much liquid at the end. The pork chops ended up being very tender and moist, but the apples pretty much cooked to mush, and the sauerkraut just didn’t have much flavor. Overall, this meal was OK, but a bit bland. My friend’s sauerkraut recipe calls for juniper berries, whole cloves, and a bay leaf which bring incredible flavor to the kraut, and I’ll never again make sauerkraut without them. As suggested, I did serve this with mashed potatoes on the side . Read More
(8)
34 Ratings
  • 5 star values: 19
  • 4 star values: 5
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 3
Rating: 5 stars
03/04/2016
I wish people would just rate the actual recipe instead of changing it to a totally different recipe and then rating it. Make it according to ingredients then state what you would like to change Read More
(70)
Rating: 5 stars
08/30/2015
I used this recipe as a guide since I had a pork loin roast. I tend to avoid putting boneless pork chops & chicken breasts in the slow cooker because in my experience they seem to break down too quickly. I wanted to use some apple to cut the sourness of the kraut, but not too much, and definitely not too much liquid, because the kraut, onions, apple & meat also release much juice as they cook. Based on the many comments from 4 similar recipes on this site I incorporated the following: I seasoned a 4 pound boneless pork loin roast (with Stubb’s all- natural pork spice rub, black pepper, garlic powder & a little salt) & seared all sides on the stove in a little oil. Transferred the meat to the slow cooker with the fat side up (do not add the oil—it gets a burnt flavor with high smoke point searing) & added 1 large jar of all natural sauerkraut with juice, 3 tablespoons apple cider vinegar, 2 bay leaves, a sprinkling of caraway seeds, 10 whole juniper berries & 2 teaspoons dark brown sugar. I then topped with 1/2 of a very large granny smith apple (peeled and sliced), 1 medium red onion (sliced) and 2 tablespoons butter (cut into chunks). Cooked for 6 hours at 250 degrees and it was so tender, juicy and flavorful & the kraut/onions tasted great. You can’t taste the apple at all & the small amount of apple, brown sugar & butter cuts the sourness of the kraut juice. Served it with mashed potatoes. My husband said he thought he'd died and gone to heaven, lol, it was that good! :) Read More
(36)
Rating: 3 stars
11/01/2014
I was concerned that this might turn out bland, so I used a combination of beef broth and beer in place of the water. I used caraway seeds which the recipe author says could be substituted for fennel (I typically only use fennel seed in Italian dishes). First, I wouldn’t add “water to cover” because I ended up with way too much liquid at the end. The pork chops ended up being very tender and moist, but the apples pretty much cooked to mush, and the sauerkraut just didn’t have much flavor. Overall, this meal was OK, but a bit bland. My friend’s sauerkraut recipe calls for juniper berries, whole cloves, and a bay leaf which bring incredible flavor to the kraut, and I’ll never again make sauerkraut without them. As suggested, I did serve this with mashed potatoes on the side . Read More
(8)
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Rating: 5 stars
03/29/2015
Because there is just two of us I had to cut the recipe in half. I also used caraway seeds instead of the fennel. I also left the skins on the apples and I can't believe how this tasted. If you are afraid of the taste of sauerkraut don't be; it was great. Lots of juice left so we scooped out the meat and veggies with a slotted spoon. Read More
(5)
Rating: 5 stars
01/12/2014
Loved it! The pork chops were so tender and the apples were a good contrast to the sauerkraut. Read More
(5)
Rating: 4 stars
03/09/2015
I used a combination of "fancy cut" and chopped sauerkraut. Also as I was only making 3 chops I had to adjust the recipe accordingly. However the chops turned out so tender the meat was practically falling off the bone:) I used 1 honeycrisp and 1 gala apple and that did a good job of cutting down on the acidity of the sauerkraut. However next time I think I'm going to use more fennel and use 3 apples for 3 chops instead of two. Read More
(5)
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Rating: 3 stars
05/15/2017
I made the recipe exactly as it was written using Granny Smith for the sour apples. It was in the slow cooker for 6 hours on low and I made garlicky mashed potatoes to accompany it. Although I loved the pork chops (they came out so juicy and tender) no one enjoyed the sauerkraut onions and apples. The apples and onions were still crisp even after the standard time in the slow cooker and the sauerkraut was somewhat bitter and acidic. I will definitely make my own adjustments to this recipe and try it again. The idea was great it just needs help. Next time I will cook the onions until translucent and soften the apples before putting them in the bottom of the cooker. I also thought that adding some apple juice as the fluid and some garlic cloves for flavor would be really good! The sauerkraut needs something sweet like apple juice to neutralise it. Also juniper berries and a bay leaf wouldn't go amiss! Thanks for the recipe idea though! Read More
(3)
Rating: 5 stars
01/04/2018
I thought it was very good. Read More
(3)
Rating: 5 stars
02/13/2017
loved it! the most tender pork chop I've ever made. I only had two pork chops so I just cut down on the other ingredients and it turned out great. Read More
(2)