Pork chops with sauteed apples and sauerkraut

SmartPoints® value per serving
Total Time
23 min
8 min
15 min
It’s not uncommon for pork to be paired with apples and sauerkraut, but it’s usually done in dishes that take hours to cook. This version takes less than 20 minutes and couldn't be simpler to make. Season the pork with a little salt and pepper, then pan-sear it until it's cooked through, which should take about 8 minutes. Using the same skillet, cook the apples, sauerkraut, and caraway seeds, and serve alongside the pork. We find refrigerated sauerkraut to be vastly superior to the canned variety, which has a metallic aftertaste. Look for it in the dairy section of the supermarket.


Uncooked lean boneless pork chop(s)

1 pound(s), center-cut, about 1⁄2-inch thick, trimmed of all visible fat, 4 (1⁄4-pound)

Table salt

½ tsp

Black pepper

¼ tsp, freshly ground

Safflower oil

2 tsp

Fresh apple(s)

3 medium, Golden Delicious, peeled, cored, and cut into 1⁄4-inch-thick slices

Ground cinnamon

¼ tsp


1 cup(s), drained (See tip.)

Caraway seeds

½ tsp


  1. Sprinkle the pork with 1⁄4 teaspoon of the salt and 1⁄8 teaspoon of the pepper. Heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat. Add the pork and cook until browned and cooked through, 3–4 minutes on each side. Transfer to a plate and keep warm.
  2. Heat the remaining 1 teaspoon oil in the skillet. Add the apples and cinnamon. Cook, stirring occasionally, until the apples begin to brown, 3–4 minutes. Add the sauerkraut, caraway seeds, and the remaining 1⁄4 teaspoon salt and 1⁄8 teaspoon pepper. Cook until the sauerkraut begins to brown, 2–3 minutes. Serve with the pork. Yields 1 pork chop with 1⁄2 cup sauerkraut-apple mixture per serving.