How to Cook Pork and Sauerkraut on the Stove: A Step-by-Step Guide

The German comfort food dish pork and sauerkraut combines salty and sour sauerkraut with soft, meaty pork. When cooked on the stove, the flavors blend to make a hearty, tasty one-pot meal.

Cooking pork and sauerkraut on the stove is easy to do, but there are some tips and tricks to ensure you end up with a flavorful dish. In this comprehensive guide, I’ll walk you through everything you need to know to make stove-top pork and sauerkraut, from ingredient prep to cooking techniques.

Benefits of Cooking Pork and Sauerkraut on the Stove

There are a few reasons why cooking pork and sauerkraut on the stove is a great choice

• More control over temperature. On the stove, you can better control the temperature and adjust it as needed to ensure even cooking. This helps prevent the pork from drying out.

• Ability to brown/sear pork Getting nice browning on the pork adds richer flavor. This is difficult to achieve in a slow cooker

• Thicken sauerkraut juices easily. Reducing the sauerkraut braising liquid into a thicker sauce at the end is straightforward on the stovetop.

• Shorter cook time Pork and sauerkraut can be ready in a couple hours on the stove versus 4-6 hours or more in a slow cooker.

• Less planning required. You don’t have to prep it in the morning to eat later. Just make it when you’re ready to eat!

Step-by-Step Stove-Top Cooking Guide

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

Ingredients

• Pork shoulder or pork loin, about 2 pounds
• 24 oz jar or bag of sauerkraut
• 1 tablespoon oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 apple, cored and chopped
• 1⁄4 cup brown sugar or honey
• 1 teaspoon caraway seeds (optional)
• Chicken or vegetable broth
• Salt, pepper, spices to taste

Instructions

1. Prep the ingredients: Rinse the sauerkraut under cool water and drain well. Pat pork dry and season with salt and pepper. Mince the garlic. Dice the onion. Core and chop the apple.

2. Sear the pork: Heat 1 tbsp oil in a large Dutch oven or heavy pot over medium-high heat. When hot, add the pork and brown well on both sides, about 2-3 minutes per side. Transfer to a plate.

3. Sauté the onion and garlic: Reduce heat to medium and add the onions. Cook for 5 minutes until softened and lightly browned. Add the garlic and cook 1 minute more.

4. Add sauerkraut and seasonings: Stir in the sauerkraut, brown sugar or honey, caraway seeds, and a splash of broth. Use broth to rinse out the inside of the sauerkraut package to get all of the flavor.

5. Simmer: Nestle seared pork into the sauerkraut. Add more broth if needed to come about halfway up the pork. Bring to a simmer, cover, and cook for 1 1⁄2 hours until pork is very tender.

6. Add apples: After 1 1⁄2 hours, stir in the chopped apples. Cover and cook 30 minutes more.

7. Finish and serve: Once pork is fork tender, remove from pan and let rest 10 minutes. Thicken sauerkraut juices if desired. Shred pork and return to pot. Season to taste. Serve over mashed potatoes or egg noodles. Enjoy!

Stove-Top Tips

• Use a heavy pot like enameled cast iron or stainless steel to ensure even heat distribution.

• Don’t skip searing the pork first. It adds a ton of flavor.

• Add just enough broth to come partially up the pork. Too much will make it bland and soupy.

• Simmer low and slow. High heat will cause the sauerkraut to burn.

• Add apples at the end so they hold their shape better.

• Let the pork rest before shredding for easier, cleaner pulling.

Choosing the Right Pork for Sauerkraut

The pork you choose will impact flavor and cook time. Here are good options:

Pork Shoulder

This well-marbled cut stays moist when braised. Look for a 2-3 pound boneless shoulder roast or bone-in pork butt. Cook time is about 1 1⁄2 hours.

Pork Loin

Go for center-cut loin roast, not tenderloin. It’s lean so watch closely to prevent drying out. Cook for 1 hour.

Country-Style Ribs

Meaty, well-marbled ribs work great. Cook about 1 1⁄2 hours.

Sausage

Smoked or fresh kielbasa and bratwurst pair nicely with sauerkraut. Slice and cook 45-60 minutes.

Sauerkraut Prep Tips

A few tips for working with store-bought sauerkraut:

• Rinse: Rinsing removes excess salt and mellows the strong sour flavor.

• Drain: Drain off and discard the brine to reduce tang.

• Blot dry: Drain then squeeze out moisture for concentrated cabbage flavor.

• Flavor boosters: Add caraway, juniper berries, brown sugar, grated apple, or broth to balance acidity.

• Reuse brine: Reserve brine to use for cooking if you want the extra sour kick.

If you ferment your own sauerkraut at home, you can control the flavor exactly how you like it!

Sauerkraut Substitutes

If you can’t find or just don’t like sauerkraut, these make good substitutes:

• Chopped green cabbage + vinegar
• Kimchi
• Pickled beets
• Sauerruben (pickled turnips)
• Pickled onions

The added vinegar and spice from pickling helps mimic the tang and flavor of the sauerkraut. Adjust seasonings as needed.

Expert Tips for Perfect Pork and Sauerkraut

Here are some additional pointers for stove-top success:

• Sear in batches for better browning if pork won’t fit comfortably in one layer.

• Simmer low and slow – never let it reach a full boil.

• Use a meat thermometer and cook until pork reaches 145°F.

• Let pork rest 10 minutes before shredding for juicier meat.

• Skim excess fat from the sauerkraut after cooking pork.

• Thicken sauce by simmering uncovered for 10-15 minutes.

• Adjust seasonings at the end, adding more salt, pepper, garlic, or spices as desired.

Flavorful Add-Ins

Customize your pork and sauerkraut by mixing in any of the following:

• Diced onion
• Sliced apple or pear
• Prunes or raisins
• Carrots, parsnip, celery, leeks
• Fresh herbs like thyme, sage, dill
• Spices: mustard, allspice, nutmeg
• Garlic, smoked paprika, red pepper flakes
• Beer, wine, or apple cider

Get creative with extra ingredients you have on hand to make each batch of pork and sauerkraut unique.

What to Serve with Pork and Sauerkraut

While pork and sauerkraut is hearty enough to be a meal on its own, it’s also nice served with sides. Some delicious pairings include:

• Buttery mashed potatoes
• Egg noodles or spaetzle
• Baked apples or red cabbage
• Potato pancakes or pierogies
• Cucumber salad
• Rye bread or pretzel rolls

Hearty German sides are a natural fit, but don’t be afraid to also pair it with lighter sides to balance the richness. A crisp green salad is always a foolproof accompaniment.

Tips for Leftover Pork and Sauerkraut

Like many braised dishes, pork and sauerkraut tastes even better as leftovers! Here are some serving ideas:

• Stuff into a baked potato or sweet potato
• Make sauerkraut bowls with rice or quinoa
• Fold into omelets or frittatas
• Layer on sandwiches or in lettuce wraps
• Add to soups, stews, or beans
• Mix with fresh pasta and veggies
• Top pizza or flatbread
• Use as a bratwurst or hot dog topping

Playing around with leftovers is a great way to get extra mileage out of this flavorful sauerkraut and pork meal!

Easy Stove-Top Pork and Sauerkraut Recipes

If you’re looking for some easy recipes to start with, these stove-top pork and sauerkraut dishes will soon become favorites:

~ Traditional Pork and Sauerkraut ~

This no-frills recipe stays true to the classic flavors:

Stove Top Pork and Sauerkraut Recipe

~ Apple Cider Pork and Sauerkraut ~

The sweetness of apple cider balances the tart sauerkraut:

Pork and Sauerkraut with Apples

~ Pork Medallions and Sauerkraut ~

Quick-cooking pork medallions speed up this skillet supper:

Skillet Pork Medallions with Sauerkraut

~ Kielbasa and Double Sauerkraut ~

Smoky kielbasa and two types of sauerkraut make this extra flavorful:

Double Sauerkraut Skillet

The Takeaway on Cooking Pork and Sauerkraut

Sautéing, simmering, and braising pork with sauerkraut on the stovetop results in a hearty, comforting one-pot meal that’s brimming with old-world flavor. With a few simple tips, you can easily nail flavorful pork and sauerkraut every time.

Browning the pork first, adding aromatics like onion and garlic, and simmering the sauerkraut low and slow allows the ingredients to meld into something truly delicious. Serve it up with mashed potatoes or egg noodles for a satisfying cool weather dinner.

Leftovers not only make great next day lunches, you can get creative repurposing them in fun new dishes. So next time you’re craving a little comfort food, give stove-top pork and sauerkraut a try. Just be prepared to make it again and again once you realize how simple it is!