How to Make Delicious Pork and Sauerkraut on the Stove

Pork and sauerkraut is a hearty comforting one-pot meal that is beloved by many. The tender pork pairs perfectly with the tangy fermented cabbage for a delicious balance of flavors and textures.

While this dish is often made in a slow cooker, preparing it on the stovetop allows you to brown the pork for added flavor. With just a few simple steps, you can make amazing pork and sauerkraut entirely on the stovetop for a weeknight dinner the whole family will love.

Benefits of Stovetop Cooking

There are a few advantages to cooking pork and sauerkraut on the stove rather than solely in the oven or slow cooker:

• Browning the pork – Quickly searing the pork in a skillet before simmering gives it nice caramelization and enhanced flavor.

• Thicker sauce – The sauce reduces more on the stovetop, resulting in a rich, thick sauce that nicely coats the pork and kraut.

• Shorter cook time – Stovetop cooking shaves off an hour or more of cook time compared to the oven.

• Easier monitoring – It’s simpler to monitor the progress and adjust as needed on the stovetop.

• One-pot cooking – From start to finish, the entire dish can be made in just one pot on the stove.

Tips for Success

Follow these tips to ensure perfect pork and sauerkraut every time you make it:

• Choose the right cut of pork – Opt for a boneless pork shoulder, pork butt, or country-style ribs. The meat should have ample fat for flavor.

• Sear the pork first – Browning the pork before braising adds tons of flavor. Make sure the oil is hot before adding pork.

• Flavor the braising liquid – Sauté onion and garlic after searing pork to infuse the sauce. Add seasonings, broth, and apple.

• Simmer low and slow – Once it reaches a boil, lower heat to a gentle simmer. Cook 1-2 hours for boneless pork.

• Shred the pork – After cooking, discard bone and shred or chop pork before mixing back into the kraut.

• Adjust seasonings – Taste and add more salt, pepper, brown sugar, or vinegar as needed after cooking.

Step-by-Step Stovetop Instructions

Follow these simple steps for foolproof pork and sauerkraut every time:

Ingredients

• 2-3 lbs boneless pork shoulder or butt
• 2 Tbsp oil
• 1 onion, sliced
• 3 cloves garlic, minced
• 2 lbs sauerkraut
• 1/2 cup chicken broth
• 1/4 cup brown sugar
• 1-2 Tbsp flour (optional)
• Salt and pepper

Directions

1. Pat pork dry and season all over with salt and pepper. Heat oil in a large Dutch oven over medium-high heat.

2. Brown the pork for 4-5 minutes per side until nicely seared. Transfer to a plate.

3. Sauté onion for 3-4 minutes until soft. Add garlic and cook 1 minute more.

4. Add sauerkraut, broth, brown sugar and seasonings. Scrape up any browned bits from pot.

5. Return pork to pot and add enough broth to partially cover meat. Bring to a boil.

6. Simmer covered for 1-2 hours until pork is very tender. Remove pork to shred.

7. Thicken sauce (optional). Mix flour and broth to make a slurry. Whisk into simmering sauce until desired thickness.

8. Shred pork using two forks. Return shredded pork to pot and stir to coat in sauce.

9. Adjust seasonings as needed. Serve pork and sauerkraut over mashed potatoes or egg noodles. Enjoy!

Choosing the Best Sauerkraut

Not all sauerkraut is created equal. For best results, look for:

• Refrigerated, not canned – Refrigerated kraut is fresher and crisper. The flavor is brighter.

• Plain, no seasonings – Skip kraut with caraway seeds or juniper berries to control the flavor profile.

• Minimal ingredients – Sauerkraut should just contain cabbage and salt. Avoid added sugars or preservatives.

• Naturally fermented – Opt for kraut that has been naturally fermented over pasteurized varieties.

• Crunchy texture – Make sure the kraut has a nice crunchy texture and isn’t mushy.

For a milder kraut flavor, you can rinse and drain it before cooking to remove some of the tangy brine.

Pork and Sauerkraut Variations

There are so many possibilities when making pork and kraut. Consider these tasty variations:

• Stir in diced apple or shredded carrot for sweet contrast.

• Add whole cloves, bay leaves, fennel, or juniper berries forwarm spice flavors.

• Swap out brown sugar for maple syrup, honey, or apple cider.

• Use a combination of chicken and beef broth for fuller flavor.

• Substitute red or white wine for some of the cooking liquid.

• Mix up the type of pork – try smoked kielbasa or bratwurst.

• Top each serving with crunchy rye croutons for texture.

• Garnish with fresh dill, parsley, caraway seeds, or mustard.

What to Serve with Pork and Kraut

Here are some tasty sides that pair wonderfully with pork and sauerkraut:

• Buttery mashed potatoes
• Egg noodles or spaetzle
• Roasted potatoes or root vegetables
• Warm German potato salad
• Braised red cabbage
• Applesauce or cranberry compote
• Rye bread or rolls
• Cucumber salad
• Cold, crisp lager or ale

With simple ingredients and just a few steps, you can enjoy an incredible pork and sauerkraut dinner made entirely on the stovetop. Adjust the seasonings to your taste and get creative with mix-ins and toppings. This hearty one-pot meal makes any weeknight feel special.