Home » Main Dishes » Pork » Sauerkraut Roasted Pork with Apples

Sauerkraut Roasted Pork with Apples

Sauerkraut Roasted Pork with Apples

Even if you’re not a sauerkraut fan, you have to try this. The roasting mellows out the flavour and you end up with a tangy and rich cabbage side dish that is both buttery and delicious. This recipe works really well with almost any cut of pork; ribs, a roast, chops, or pork steaks. If you’re using a large roast, double your quantity of sauerkraut or add 1 cup apple cider vinegar to ensure you have enough liquid for a long slow cook time.


  • 3-4 lb pork roast (or enough ribs, chops, etc for 4 people)
  • 1/4 cup dijon mustard
  • 2 garlic cloves sliced thin
  • 4 waxy potatoes sliced into 1/2 inch thick discs
  • 1 liter carton of sauerkraut
  • 1 lg onionĀ  thinly sliced
  • 2 apples cored and sliced same thickness as potatoes
  • salt & pepper
  • 1 cup chicken or vegetable stock
  • Pinch of chili flakes (optional)
  • 1/2 stick cold butter cut into thick slices


In a large baking dish or roasting pan, layer bottom with half of the chopped onion. Next, layer on the potato slices, smear with dijon mustard and then sprinkle with salt & pepper, sliced garlic & chili flakes. The next layer is the apple slices and then the remaining onions and chicken stock. Place pork on top, sprinkle with additional salt & pepper, and then top the whole thing with the sauerkraut (including juice) spreading it evenly over everything. Add chunks of butter and bake covered at 350 for up to 5 hours depending on cut of pork used. Even with relatively thin chops, bake at least 1 hour so that meat is falling apart tender & sauerkraut is mellow and buttery. The longer the cooking time, the better the dish will be.

Prep Time: 20 minutes

Cook time: 1 to 5 hours

Total time: 1 hour 20 minutes to 5 hours

Yield: 4 to 6 servings

Leave a Comment

XHTML: You can use these tags: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Subscribe to F&P by Email