This Pork and Sauerkraut Skillet delivers incredible flavor with minimal fuss. The combination of tender pork and tangy sauerkraut creates a comforting, rustic meal that simmers together in one pan. It’s perfect for busy weeknights and fills your kitchen with an amazing aroma.
Love Pork and Sauerkraut Skillet? So do we! If you're into Savory Combo Recipes or curious about Chicken, you'll find plenty of inspiration below.
Why You’ll Love This Pork and Sauerkraut Skillet
Incredible flavor: Layers of savory pork, tangy kraut, and aromatic spices meld perfectly.
One-pan wonder: Easy cleanup with everything cooked in a single skillet.
Sophisticated comfort: Feels restaurant-worthy but requires minimal effort.
Versatile & adaptable: Customize with different pork cuts or add potatoes.
Ingredients & Tools
- 1.5 lbs pork tenderloin or pork shoulder, cut into 1-inch cubes
- 2 tbsp olive oil or bacon fat
- 1 large yellow onion, thinly sliced
- 2 cloves garlic, minced
- 1 lb sauerkraut, drained but not rinsed
- 1 cup chicken broth
- 1 tbsp brown sugar
- 1 tsp caraway seeds
- 2 bay leaves
- 1/2 tsp smoked paprika
- Salt and black pepper to taste
- 1/4 cup chopped fresh parsley for garnish
- 2 tbsp sour cream (optional, for serving)
Tools: Large oven-safe skillet (cast iron works beautifully), wooden spoon, sharp knife, cutting board
Notes: Use fresh, refrigerated sauerkraut for best texture and flavor. Do not rinse—the tangy liquid adds balance.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 28 g |
| Fat: | 18 g |
| Carbs: | 12 g |
| Fiber: | 4 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 45 minutes | Total Time: 1 hour
Before You Start: Tips & Ingredient Notes
- Choosing your pork cut matters. Pork tenderloin will give you tender, quick-cooking pieces, while pork shoulder will be richer and more flavorful but require longer cooking time. Both work beautifully—just adjust your expectations for texture and cooking time accordingly.
- Don’t skip the caraway seeds. They might seem like a small addition, but they add an essential earthy, slightly anise-like flavor that complements the sauerkraut perfectly. If you’re not a fan, you can reduce the amount, but I really recommend trying them at least once.
- Drain but don’t rinse the sauerkraut. That liquid might seem too strong, but it’s packed with flavor that will mellow during cooking. Rinsing it would strip away too much of the characteristic tang that makes this dish so special.
- Pat your pork dry thoroughly. This might seem like a small step, but it’s crucial for getting that beautiful golden-brown sear on your pork. Moisture is the enemy of browning—dry pork means better crust and more flavor development.
How to Make Pork and Sauerkraut Skillet
Step 1: Start by prepping all your ingredients—this is one of those recipes where having everything ready makes the process much smoother. Cut your pork into uniform 1-inch cubes and pat them completely dry with paper towels. Season generously with salt and pepper on all sides—don’t be shy here, as some seasoning will be lost during cooking. Thinly slice your onion and mince the garlic, and have your sauerkraut drained but not rinsed. Having everything measured and within reach will make the cooking process feel almost therapeutic rather than stressful.
Step 2: Heat your large skillet over medium-high heat and add the olive oil or bacon fat. When the oil shimmers and you see those little heat waves, it’s ready. Add the pork in a single layer, making sure not to overcrowd the pan—you might need to do this in two batches. Listen for that satisfying sizzle as the pork hits the hot surface. Let it cook undisturbed for 3-4 minutes until a beautiful golden-brown crust forms on one side, then flip and sear the other sides. You’ll notice those browned bits starting to form on the bottom of the pan—that’s pure flavor gold!
Step 3: Transfer the seared pork to a plate and reduce the heat to medium. Add the sliced onions to the same skillet—they’ll sizzle and release moisture, which will help lift those delicious browned bits from the bottom. Cook the onions for about 5-6 minutes, stirring occasionally, until they become soft and translucent with just a touch of golden color around the edges. Add the minced garlic and cook for just 30 seconds more until fragrant—you’ll know it’s ready when that wonderful garlic aroma fills your kitchen.
Step 4: Now for the sauerkraut! Add it to the skillet along with the caraway seeds, smoked paprika, and brown sugar. The sugar might seem counterintuitive with the tangy sauerkraut, but it helps balance the acidity beautifully. Cook everything together for about 2-3 minutes, stirring frequently—you’ll notice the sauerkraut taking on a slightly darker color and the aromas becoming more complex and inviting.
Step 5: Return the seared pork to the skillet along with any accumulated juices. Pour in the chicken broth and add the bay leaves—the liquid should come about halfway up the ingredients. Give everything a gentle stir to combine, then bring it to a simmer. Once bubbling, reduce the heat to low, cover the skillet, and let it cook gently for 25-30 minutes. The pork should become fork-tender, and the sauerkraut will have absorbed all those wonderful flavors while mellowing in acidity.
Step 6: Remove the lid and check the consistency—if there’s too much liquid, let it simmer uncovered for another 5 minutes to reduce. The sauce should coat the back of a spoon but still be loose enough to pool slightly. Taste and adjust seasoning with more salt and pepper if needed. Remove the bay leaves—they’ve done their job by now. The final dish should have tender pork, softened sauerkraut, and a beautifully balanced sauce that’s neither too thick nor too watery.
Step 7: Garnish with freshly chopped parsley for a pop of color and freshness. If you’re using the optional sour cream, add a dollop to each serving—the cool creaminess provides a wonderful contrast to the tangy, savory flavors of the dish. Serve immediately while hot, making sure to spoon plenty of that delicious sauce over everything. The pork should be so tender it practically falls apart, and the sauerkraut should have transformed into something magical—still tangy but perfectly balanced.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze for up to 3 months; sauerkraut may soften slightly upon thawing.
- Reviving: Reheat gently on stovetop with a splash of broth or water.
Serving Suggestions
Complementary Dishes
- Buttery mashed potatoes — The creamy texture is perfect for soaking up that tangy sauce, creating the ultimate comfort food combination.
- Soft pretzel rolls — Their slight saltiness and chewy texture make them ideal for wiping up every last bit of sauce from your plate.
- Simple green salad with apple vinaigrette — The crisp freshness and slight sweetness provide a refreshing contrast to the rich, savory skillet.
Drinks
- Czech Pilsner — The crisp, clean bitterness cuts through the richness while complementing the tangy sauerkraut notes beautifully.
- Riesling (off-dry) — Its slight sweetness balances the acidity, while the bright fruit notes lift all the savory flavors.
- Apple cider (sparkling or still) — The natural apple notes pair wonderfully with both the pork and sauerkraut in a family-friendly option.
Something Sweet
- Apple strudel with vanilla ice cream — The warm spices and tender apples continue the Eastern European theme while providing a comforting finish.
- Dark chocolate pot de crème — The rich, bittersweet chocolate creates a sophisticated contrast to the tangy main course.
- Linzer cookies — These nutty, jam-filled cookies offer a light, not-too-sweet ending that won’t overwhelm your palate.
Top Mistakes to Avoid
- Overcrowding the pan when searing the pork. If you add too much pork at once, the pan temperature drops dramatically, and instead of getting a beautiful brown crust, you end up steaming the meat. I’ve messed this up before too—it’s tempting to save time, but the result is pale, less flavorful pork.
- Rinsing the sauerkraut. I know it can seem quite strong straight from the package, but that tangy liquid is packed with flavor that mellows beautifully during cooking. Rinsing it strips away too much character and leaves you with bland, watery kraut.
- Underseasoning at the beginning. Pork needs a good amount of salt to bring out its natural sweetness, and some seasoning will be lost during the simmering process. Don’t be afraid to season generously at each stage—taste as you go and adjust at the end if needed.
- Rushing the simmering stage. This is where the magic happens—the pork becomes tender, the flavors meld together, and the sauerkraut transforms. Cutting this time short means you’ll miss out on the depth of flavor and texture that makes this dish so special.
Expert Tips
- Tip: Use an oven-safe skillet and finish in the oven. After simmering on the stovetop, you can transfer the skillet to a 350°F oven for 10-15 minutes uncovered. This creates a slightly crispy top layer while ensuring everything heats evenly—it’s a restaurant trick that makes the dish feel extra special.
- Tip: Make it a day ahead. Like many braised dishes, this tastes even better the next day after the flavors have had more time to meld. Simply reheat gently on the stovetop with a splash of broth to loosen the sauce.
- Tip: Add potatoes for a complete meal. Toss in cubed Yukon gold potatoes during the simmering stage—they’ll absorb all the wonderful flavors while becoming perfectly tender. Just make sure your skillet is large enough to accommodate the extra volume.
- Tip: Deglaze with white wine instead of broth. For an extra layer of flavor, use 1/2 cup dry white wine after cooking the onions, letting it reduce by half before adding the broth. The acidity brightens the dish and adds complexity.
FAQs
Can I make this in a slow cooker?
Absolutely! After searing the pork and onions, transfer everything to your slow cooker along with the remaining ingredients. Cook on low for 6-7 hours or high for 3-4 hours. The pork will become incredibly tender, though you might miss some of the concentrated flavor you get from stovetop cooking. If the sauce seems too thin at the end, you can thicken it with a cornstarch slurry or simply remove the lid and let it cook on high for the last 30 minutes.
What’s the best way to store and reheat leftovers?
Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. The flavors actually improve over time! To reheat, place in a skillet with a splash of water or broth over medium-low heat, stirring occasionally until warmed through. You can also microwave it in 30-second intervals, stirring between each, but the stovetop method preserves the texture better.
Can I use a different cut of pork?
Definitely! Pork chops (bone-in or boneless) work beautifully—just adjust cooking time since they’re thinner. Pork shoulder will give you richer, more flavorful results but requires longer cooking to become tender. Even country-style ribs would work well. The key is adjusting your cooking time based on the cut—tenderloin cooks quickly, while tougher cuts need low and slow simmering.
My sauerkraut tastes too sharp—what did I do wrong?
You probably didn’t cook it long enough! Raw sauerkraut has quite a bite, but it mellows significantly during cooking. If it’s still too sharp for your taste, try adding another teaspoon of brown sugar or a peeled, cored apple slice during the simmering stage—the natural sweetness will help balance the acidity. Next time, make sure you’re simmering for the full recommended time.
Can I freeze this dish?
Yes, but with one caveat—the sauerkraut may become slightly softer upon thawing. Freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop with a little extra broth or water. The flavor holds up beautifully, though the texture might be a bit different—still delicious for quick weeknight meals!
Pork And Sauerkraut Skillet
Make this easy Pork and Sauerkraut Skillet for a delicious one-pan dinner. Tender pork and tangy kraut create incredible flavor. Get the recipe now!
Ingredients
For the Ingredients
-
1.5 lbs pork tenderloin or pork shoulder (cut into 1-inch cubes)
-
2 tbsp olive oil or bacon fat
-
1 large yellow onion (thinly sliced)
-
2 cloves garlic (minced)
-
1 lb sauerkraut (drained but not rinsed)
-
1 cup chicken broth
-
1 tbsp brown sugar
-
1 tsp caraway seeds
-
2 bay leaves
-
0.5 tsp smoked paprika
-
Salt and black pepper (to taste)
-
0.25 cup chopped fresh parsley (for garnish)
-
2 tbsp sour cream (optional, for serving)
Instructions
-
Start by prepping all your ingredients—this is one of those recipes where having everything ready makes the process much smoother. Cut your pork into uniform 1-inch cubes and pat them completely dry with paper towels. Season generously with salt and pepper on all sides—don’t be shy here, as some seasoning will be lost during cooking. Thinly slice your onion and mince the garlic, and have your sauerkraut drained but not rinsed. Having everything measured and within reach will make the cooking process feel almost therapeutic rather than stressful.01
-
Heat your large skillet over medium-high heat and add the olive oil or bacon fat. When the oil shimmers and you see those little heat waves, it’s ready. Add the pork in a single layer, making sure not to overcrowd the pan—you might need to do this in two batches. Listen for that satisfying sizzle as the pork hits the hot surface. Let it cook undisturbed for 3-4 minutes until a beautiful golden-brown crust forms on one side, then flip and sear the other sides. You’ll notice those browned bits starting to form on the bottom of the pan—that’s pure flavor gold!02
-
Transfer the seared pork to a plate and reduce the heat to medium. Add the sliced onions to the same skillet—they’ll sizzle and release moisture, which will help lift those delicious browned bits from the bottom. Cook the onions for about 5-6 minutes, stirring occasionally, until they become soft and translucent with just a touch of golden color around the edges. Add the minced garlic and cook for just 30 seconds more until fragrant—you’ll know it’s ready when that wonderful garlic aroma fills your kitchen.03
-
Now for the sauerkraut! Add it to the skillet along with the caraway seeds, smoked paprika, and brown sugar. The sugar might seem counterintuitive with the tangy sauerkraut, but it helps balance the acidity beautifully. Cook everything together for about 2-3 minutes, stirring frequently—you’ll notice the sauerkraut taking on a slightly darker color and the aromas becoming more complex and inviting.04
-
Return the seared pork to the skillet along with any accumulated juices. Pour in the chicken broth and add the bay leaves—the liquid should come about halfway up the ingredients. Give everything a gentle stir to combine, then bring it to a simmer. Once bubbling, reduce the heat to low, cover the skillet, and let it cook gently for 25-30 minutes. The pork should become fork-tender, and the sauerkraut will have absorbed all those wonderful flavors while mellowing in acidity.05
-
Remove the lid and check the consistency—if there’s too much liquid, let it simmer uncovered for another 5 minutes to reduce. The sauce should coat the back of a spoon but still be loose enough to pool slightly. Taste and adjust seasoning with more salt and pepper if needed. Remove the bay leaves—they’ve done their job by now. The final dish should have tender pork, softened sauerkraut, and a beautifully balanced sauce that’s neither too thick nor too watery.06
-
Garnish with freshly chopped parsley for a pop of color and freshness. If you’re using the optional sour cream, add a dollop to each serving—the cool creaminess provides a wonderful contrast to the tangy, savory flavors of the dish. Serve immediately while hot, making sure to spoon plenty of that delicious sauce over everything. The pork should be so tender it practically falls apart, and the sauerkraut should have transformed into something magical—still tangy but perfectly balanced.07
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