How to Make Pork & Sauerkraut On the Stovetop

Reader Review

"This is an absolutely delicious recipe. The seasonings are great. It's the first time my pork was so tender and not dry. The amount of liquid was perfect. My husband loved it over mashed potatoes. Also had roasted corn. Many thanks!!"  -Charlotte (website review)


- Oil for searing - Pork - Salt & pepper - Onions - Garlic - Sauerkraut - Brown sugar - Applesauce - Caraway seeds (optional) - Broth or water (optional)


Heat up oil in a large dutch oven. Season the pork with salt & pepper.


Sear the pork until browned on all sides. Remove and set aside.


Add onions to the pot and saute until slightly browned and softened.


 Stir in kraut, sugar, applesauce, caraway, and broth/water.


Nestle the pork into the kraut mixture and bring to a boil. Lower heat to a simmer and cover.


Cook until the pork is tender and falling off the bone. Remove the pork and then the bone. Cut into chunks for serving on top of the kraut or stir it back into the kraut.

Swipe up for the recipe!


Pork and sauerkraut is delicious served over mashed potatoes, noodles, spaetzle, or potato dumplings.