Marinate the pork chops: mix sauerkraut and pork chops in large bowl. Cover and marinate at least 6 hours, overnight is preferable.

Heat the oven: Position a rack in the middle of the oven and preheat to 400°F.

Preheat the skillet: Place the olive oil in the skillet and heat over medium-high heat for severals minutes until a drop of water dropped in the pan sizzles on contact.

Sear the pork chops: Remove the pork chops from the sauerkraut and reserve the sauerkraut. Lay the pork chops in the hot skillet. You should hear them immediately begin to sizzle. Sear until the undersides of the chops are seared golden, 3 minutes.

Flip the pork chops and transfer to oven: Use tongs to flip the pork chops to the other side. Combine the reserved sauerkraut with the pork chops in the skillet. And immediately transfer the skillet to the oven.

Roast the chops until cooked through: Roast until the pork chops are cooked through and register 140°F to 145°F in the thickest part of the meat with an instant-read thermometer. Cooking time will be 6 to 10 minutes depending on the thickness and starting temp of the meat. Start checking the chops at 6 minutes and continue checking every minute or two until the chops are cooked through.

Rest the chops: Transfer the cooked pork chops and sauerkraut to a plate and pour any pan juices over the top (or reserve for making a pan sauce or gravy). Tent loosely with foil and let the chops rest for at least 5 minutes before serving.

Devour: eat with carnivorous delight.

Why This Works:

The Roasted Garlic sauerkraut has some fundamental ingredients that make for a great marinade. Salt, pepper, raw and roasted garlic, and most importantly, lactic acid. This works the same way buttermilk tenderizes chicken. Lactic acid helps break down the cell structure of your meat, and the salt, pepper and garlic impart a hearty flavor that perfectly balances with pork.

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