Nana’s Sauerkraut with Pork

It has been a while since I’ve posted a recipe. Something about having another baby might have a bit to do with that! We have been blessed by family and friends bringing over meals for us, so I haven’t had to cook in a while! I was certainly spoiled.

But now, gotta get back to the Real World, and start cooking again. How sad…

When I am planning meals for the week, I always ask the hubs what he would like for dinner. He usually just shrugs and has no requests. He is no help whatsoever!

This time was different! When I asked if he had any requests, he immediately asked if I could make sauerkraut! I always have to chuckle when he asks for this meal because he will admit that never in his wildest dreams did he ever think he’d be requesting sauerkraut for dinner.

I don’t blame him though, because this is the best sauerkraut ever.

It is Nana’s Sauerkraut.

My Nana was a very special woman. Ask anyone who knew her, and they would have many wonderful stories and things to say about her. She is missed not only by her family, but also by the community in which she lived. She touched so many lives and I think about her every day.
And on days I really miss her, I usually make sauerkraut!

I remember growing up, getting off of the bus at her house, and being able to smell the kraut before I even got to the door. Some people would hate that, but I loved it.

Anyway, let’s make some kraut, shall we??

Add your kraut to a skillet while it’s warming up. Keep the jar! You’ll be using it again.

Slice up an onion and place around the kraut. I like to keep the slices whole and wiggle them into the kraut so that they are a bit covered.

Sprinkle sugar and pepper on the kraut and onions.

Fill the jar with water (being resourceful, y’all!) and add enough so that the kraut is just covered.

Cover. Keep the skillet on low heat and let the magic happen!!

The secret to getting the sweet kraut taste is in how long you cook it. Otherwise, you’ll end up with the kraut (most) people associate with that is used atop sausage. I like to cook at least two hours because that’s all I have. But Nana would let it cook all day!!

About 1hr before serving, season and sear the porkchops on medium-high heat. Cook 3-4 minutes on each side.

Then add the pork to the kraut, wiggling it in so that it is mostly covered by the kraut. Add a bit more water so that it’s covered.

Turn up the heat to medium-low and cook until pork is finished and internal temp reaches 145*

Then serve it!! Our favorite way to have this is with red skin mashed potatoes and cornbread. It’s a favorite!!

Enjoy, friends!! <3

Nana’s Sauerkraut with Pork
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  • 1 can/jar of sauerkraut (24 oz)
  • 1 medium onion, sliced
  • 1tsp sugar
  • Salt
  • Pepper
  • Water
  • 3-4 pieces pork chops


  1. Empty contents of sauerkraut into a large skillet. KEEP THE JAR!
  2. Add onion slices, covering them with sauerkraut
  3. Sprinkle with sugar, salt and pepper
  4. Add enough water to barely cover the. Kraut. I just re-use the jar for the water!
  5. Cover and warm on medium-low heat for 2+ hours. The longer, the better!
  6. About an hour before you serve, season the chops with salt and pepper. Sear each side for 3-4 minutes each. You want the middle to remain slightly uncooked
  7. Shove the chops into the sauerkraut so that they are covered by the juice. Increase the heat to medium
  8. Cook until the chops reach an internal temp of 145


About Mallory

Nice to meet you. I'm Mallory! I'm a believer, wife, and mother. In my professional life, I am a registered dietitian and certified lactation counselor. I'm striving to be the best mom and wife I can be, always working to improve. Join me as I make a mess in the kitchen and at the sewing table, all while trying to save some money!

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