Pork Chops, Sauerkraut, and Potatoes Recipe: One-Pan German-Style Feast

This one-pan German-style feast combines perfectly pan-seared pork chops with tangy sauerkraut and hearty potatoes into a single, satisfying meal. Growing up in small-town Georgia, I learned that pork chops and sauerkraut were a match made in heaven—simple, flavorful, and impossible to resist.

The key lies in balancing the crispy edges of the pork with the sharp tang of fermented cabbage and the creamy texture of potatoes.

What makes this recipe special is its foolproof technique that delivers restaurant-quality results without requiring multiple dishes. The pork chops develop a golden-brown crust while the potatoes roast until tender, and the sauerkraut caramelizes just enough to deepen its flavor.

Seasoning is straightforward—just salt, pepper, and a touch of caraway for the sauerkraut—but the combination creates a dish that feels both comforting and refined.

By the time you serve this dish, you’ll have a plate that’s visually appealing and packed with texture: crispy pork chops, soft potatoes, and tangy sauerkraut. The aromas alone—smoky pork, caramelizing cabbage, and roasting potatoes—will have everyone gathered around the table.

This is the kind of meal that turns a simple weeknight into a celebration.

Perfect for family dinners, holiday gatherings, or when you want to impress with minimal effort. The leftovers reheat beautifully, making it an ideal make-ahead option. Let’s get cooking!

Ingredients for pork chop sauerkraut potato

Four core ingredients transform into a German-inspired one-pan masterpiece—crispy pork, tender potatoes, and tangy sauerkraut.

The pork chops make or break this dish. Bone-in cuts stay juicier, and 1-inch thickness ensures perfect searing without overcooking. Look for chops with visible fat marbling at Whole Foods or your local butcher—they hold up better than pre-packaged. If using frozen sauerkraut, thaw and rinse thoroughly to cut the sourness. Baby potatoes are ideal here—they roast faster and stay creamy inside. Red Bliss or Yukon Golds work best for their buttery texture, but fingerlings add a nice contrast if you're feeling fancy.

No caraway seeds? Celery seeds at half the amount work in a pinch, though they're less traditional. Fresh thyme is ideal, but dried works at one-third the quantity—just make sure it's labeled as culinary thyme, not ornamental. The apple cider vinegar balances the sauerkraut's tang, but lemon juice in a 1:1 swap keeps the dish bright. For the butter, European-style with 82% fat gives the best crust, but regular unsalted butter is fine. If you're skipping the cream at the end, a drizzle of olive oil adds richness without heaviness.

This dish reheats beautifully—just cover with foil and warm in a 350°F oven for 10-15 minutes. The pork chops stay crispy if you reheat them separately on a skillet. Store components separately in the fridge for 3-4 days: potatoes and sauerkraut in one container, pork chops wrapped in parchment. For make-ahead meals, prep the potatoes and sauerkraut a day ahead—they actually taste better after sitting overnight as flavors meld. The pork chops can be seasoned and refrigerated up to 12 hours before cooking.

Step-by-step instructions for pork chops, sauerkraut, and potatoes

This one-pan German feast delivers tender pork chops, crispy potatoes, and tangy sauerkraut in perfect harmony.

Pat the 4 whole bone-in pork chops dry with paper towels—this ensures a proper sear. Heat a large oven-safe skillet over medium-high heat until hot. Add the 3 tablespoons of cold unsalted butter and let it melt completely, creating a foamy blanket.

Place the pork chops in the skillet, skin-side down, and let them sear undisturbed for 4-5 minutes until the skin turns a deep golden brown and releases easily from the pan. Flip carefully and cook for another 3-4 minutes on the second side. Remove the chops and set them aside on a plate, tenting loosely with foil to keep warm.

In the same skillet (no need to clean it—the browned bits add flavor), add the 1 tablespoon of extra-virgin olive oil and the 1.5 pounds of halved baby potatoes. Toss them to coat evenly. Sprinkle with the 0.5 teaspoon of ground caraway seeds, 1 teaspoon of the 1.5 teaspoons of kosher salt, and 0.25 teaspoon of the 0.5 teaspoon of freshly ground black pepper.

Transfer the skillet to a preheated 425°F oven and roast the potatoes for 25-30 minutes, stirring once halfway through, until they're golden brown and tender when pierced with a fork. The edges should be crispy, and the insides fluffy. Remove the potatoes and set them aside with the pork chops.

Return the skillet to the stovetop over medium heat. Add the 1.5 cups of drained sauerkraut, minced 3 cloves of garlic, and the remaining 0.5 teaspoon of kosher salt and 0.25 teaspoon of freshly ground black pepper. Stir in the 6 whole fresh thyme leaves and cook for 5-6 minutes until the sauerkraut is heated through and fragrant.

Deglaze the pan with the 1 tablespoon of apple cider vinegar, scraping up any browned bits from the bottom. Let it simmer for 2 minutes until the vinegar evaporates and the flavors meld. The sauerkraut should be tender but still retain its texture—overcooking will turn it mushy.

Reduce the heat to low and stir in the 0.25 cup of heavy cream. Let it warm through for 1-2 minutes—just enough to thicken slightly but not curdle. Return the pork chops and potatoes to the skillet, spooning the creamy sauerkraut mixture over everything. Toss gently to coat the pork chops and potatoes evenly.

Cover the skillet and let it sit off the heat for 5 minutes, allowing the juices to redistribute and the flavors to meld. This resting step ensures the pork chops stay juicy and the potatoes absorb the tangy, creamy sauce. Serve directly from the skillet for a rustic, hearty meal.

Essential equipment for pork chop sauerkraut potato

Skillet Essentials

Start with a 12-inch cast-iron skillet—it’s my go-to for this dish because it retains heat beautifully and transitions seamlessly from stovetop to oven. I prefer Lodge’s 12-inch pre-seasoned cast iron for its even heating and durable non-stick surface.

If you don’t have cast iron, a heavy stainless steel skillet with a lid works too, but monitor the potatoes closely to prevent burning. 🔥

Butter and Oil

Use European-style unsalted butter (like Plugrá or Kerrygold) for the best flavor and texture—it has a higher fat content that creates a richer crust on the pork chops.

For the potatoes, extra-virgin olive oil (such as California Olive Ranch) adds a subtle fruity note that pairs perfectly with the caraway and sauerkraut. Keep both at room temperature for even cooking.

Precision Tools

A meat thermometer is non-negotiable for pork chops—aim for an internal temperature of 145°F to ensure perfect doneness without drying them out. I use a ThermoWorks Dot for its accuracy and wireless feature.

For mincing garlic, a microplane or garlic press works best, but if you’re old-school, a sharp chef’s knife and cutting board will do. A wooden spoon helps stir the sauerkraut without scratching your skillet.

Optional Upgrades

If you love crispy edges on your potatoes, toss them in a wire cooling rack for the last 5 minutes of roasting to let air circulate. For extra depth in the sauerkraut, add 1 tsp of honey or 1 tsp of brown sugar while cooking to balance the acidity.

A fine-mesh strainer comes in handy if you need to drain excess liquid from the sauerkraut quickly—just give it a good shake over the sink. 💡

Storage Containers

For leftovers, store components separately in glass Pyrex containers with snap-on lids to maintain freshness. The pork chops and potatoes can share a container, while the sauerkraut goes in its own to prevent sogginess.

If you’re prepping ahead, quart-sized mason jars work great for individual portions—just layer the potatoes at the bottom, then the sauerkraut on top, and seal tightly. Label with the date to keep track!

Frequently asked questions