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Crockpot Pork Chops and Sauerkraut on a plate
Andrew Fowler

Crockpot Pork Chops and Sauerkraut

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Prep Time 25 minutes
Cook Time 6 hours 10 minutes
Total Time 6 hours 35 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 4 well-marbled bone-in pork blade chops from the shoulder end of the loin 1 inch thick, about 2 1/2 lbs total
  • 1 tbsp neutral oil
  • 1/4 tsp fine salt
  • 1/4 tsp black pepper
  • 1 lb Yukon Gold potatoes cut into 1-inch pieces
  • 3 cups sauerkraut drained and briefly rinsed
  • 1 medium yellow onion thinly sliced
  • 1/2 cup mild lager beer
  • 1/2 cup low-sodium chicken broth
  • 1 tbsp Dijon mustard
  • 1/2 tsp caraway seeds

Method
 

  1. Pat chops dry; add salt and pepper. Heat oil in skillet; brown in two batches 2 minutes per side.
  2. Put potatoes in bottom of 6-quart slow cooker. Toss sauerkraut and onion over them; top with browned chops.
  3. Whisk beer, broth, mustard, and caraway; pour around pork. Cover; cook on low 6 hours until potatoes and chops fork-tender. Pork must reach at least 145°F; marbled blade chops often reach 190°F when tender.
  4. Carefully lift chops with two wide utensils; rest at least 3 minutes. Gently stir potatoes and sauerkraut through juices.
  5. Serve each chop with potatoes, sauerkraut, and small spoonful hot liquid.