Stuffed Pork Chops with Kielbasa and Sauerkraut

My father is of German Austrian descent, so naturally we eat a lot of pork chops and sauerkraut. Recipes containing the same have almost a genetic pull over him. Add some kielbasa and the urge to try the recipe becomes irresistable. Dad found this recipe (made minor adjustments) in an old (1988) issue of Gourmet. Warm and hearty, it’s perfect for Winter.

Stuffed Pork Chops with Kielbasa and Sauerkraut Recipe

  • Yield: Serves 4.

Ingredients

Stuffing:

  • 1 cup finely chopped onion
  • 1 garlic clove, minced
  • 2 Tbsp minced fresh sage or 2 teaspoons crumbled dried
  • 2 Tbsp unsalted butter
  • 3 Tbsp dry bread crumbs

Pork chops, Kielbasa, and Sauerkraut:

  • 4 1-inch thick rib pork chops (about 1/2 pound each)
  • 1 Tbsp grapeseed oil or canola oil
  • 1/2 pound kielbasa, cut diagonally into 3/4-inch-thick slices
  • 1 large onion, sliced
  • 1 1/2 to 2 pounds sauerkraut, drained, rinsed well, and drained again
  • Salt and pepper
  • 3/4 cup dry white wine
  • 1/2 cup chicken broth
  • 1 bay leaf
  • 2 Tbsp thinly shredded fresh sage leaves or 2 teaspoons crumbled dried
  • 1 Tbsp cornstarch dissolved in 2 Tbsp cold water
  • 1 Tbsp minced fresh parsley

Method

1 Make the stuffing. In a heavy skillet cook the onion, the garlic, and the sage in the butter over low heat, stirring, until the onion is softened. Remove the skillet from the heat, and stir in the bread crumbs and salt and pepper to taste. Set aside.

2 With a paring knife, make a 3/4-inch long horizontal incision along the fat side of each chop and cut a deep wide pocket in the chop by moving the knife back and forth carefully through the incision. Fill the chops with the stuffing. Pat the chops dry.

3 In a large dutch oven, heat the oil over medium high heat. Brown the chops on both sides, removing the chops from the pan to a plate when done.

4 Add the kielbasa slices to the pan, browning them slightly on both sides, removing to another plate when done.

5 Pour off all but 1 Tbsp of fat. In the remaining fat cook the onion over medium heat, until softened. Add half of the sauerkraut, spreading it to form a layer on the bottom on the pan. Cover the sauerkraut with the pork chops. Sprinkle on salt and pepper. Add the kielbasa. Spread the remaining sauerkraut over the chops and kielbasa. Add the wine, broth and bay leaf.

6 Bring the liquid to a simmer and simmer the mixture, covered for 1 1/2 hours, or until the chops are tender. Discard the bay leaf. Transfer the chops and the kielbasa to a plate; cover with foil and keep warm.

7 Add the sage to the sauerkraut mixture, bring mixture to a simmer. Add the cornstarch mixture to the sauerkraut. Stir, and simmer for 2 minutes. Spoon sauerkraut on to a large serving plate. Place the chops and kielbasa on top of the sauerkraut, sprinkle with fresh parsley.

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Links:

Sweet sauerkraut with kielbasa from Just Braise
Dave's sauerkraut soup with spareribs from the Joy of Soup
Sauerkraut garnished with smoked, cured, and fresh pork from World on a Plate
Sauerkraut and bacon strudel from Fresh Approach Cooking

17 Comments

  1. CJ McD

    Do you use fresh or smoked kielbasa?

    I’m guessing smoked kielbasa. It would better suit this dish. Sounds fantastic. I, too love sauerkraut and it’s really cold today. *dashing to the grocery store for pork* :)

  2. trish

    This looks seriously good Elise. It’s 7 degrees here in cold Nebraska and this sounds like good wintertime comfort food. We’re making the grocery list and the ingredients for this are on it. It’s on the dinner menu tonight. I’ll let you know how it turns out. What do you serve as side dishes? We’re thinking mashed potatoes…

  3. dksbook

    This seems like a great “American-style” variation on choucroute, which we love this time of year. I’m going to try it with some boneless pork chops and some plain, ol’ New Braunfels smoked sausage. Instead of the sage, though, I think I’ll use black peppercorns and juniper berries, which I’ll remove before serving. And the mashed potatoes sound great, trish, but I am going to oven-roast some reds to go with this. The photo is mouth-watering!

  4. Degner

    Trish, My mom makes a dish simillar to this one, and she just simmers some small potatoes in with the lot. When doing that, you might want to omit the corn starch, as the potatoes will absorb some of the liquid and thicken it up by themselves.

  5. Pille

    Great recipe, Elise, perfect for this frosty time of the year. It’s snowing outside as I write this, so I’ll be craving something with pork & sauerkraut by the evening:)
    Thanks for linking to my recipe, too!

  6. Scott at Realepicurean

    Anything that even slightly resembles Polish food works for me…Great stuff.

  7. Kirsten

    What a great recipe! And the photo is lovely considering this kind of dish is not always so photogenic.

    When I was in Pennsylvania over Christmas & New Years, my boyfriends mom made a version of this recipe and told me that it is traditional to eat sauerkraut on New Year’s Day for good luck.

    I haven’t tried her version yet, but she drains and rinses the kraut, adds ketchup, chicken broth and brown sugar and bakes/braises the kraut and kielbasa on low heat for hours until all the liquid is absorbed and the kraut has mellowed and carmelized nicely.

  8. Espahan

    Beautiful picture, wonderful cozy, warm your cockles, winter recipe. I plan to make this for the coming weekend when I have company from out of town. This recipe is a good example of why this is my favorite food site. Congrats on winning the Best Food site honor. You got my vote.

  9. Linda

    They serve choucroute here in France now-cooking it in huge metal pans in the markets. It doesn’t taste as good as I’m sure yours is as I always thinks it needs a little doctoring. Next time I will use your recipe. Can’t get the smoked saugage here but by baking everything in the oven, I think the taste will be terrific.

  10. ChefMacho

    Great recipe! basic German I love to do this on grill and try to make potatoe dumplings. to grill , just put chops on grill a bit first then find a good pan that you can put on grill,add saurkraut and whatever cover tightly mild heat for 45 to an hour. PLZ does anyone have goo potatoe dumpling recipe

  11. Bob

    Making this one Saturday for the parents-in-law, and looking forward to a hot German style meal on a cold evening!

  12. Colleen

    I am a big fan of your site. This dish looks delicious and I am planning on making it this week. I’m a home cook who loves nothing more than spending time in the kitchen. I just recently started my own food blog and love to go through other sites. Yours is one of my favorites and has been for a long time. Keep up the great work

  13. Sweet Sue, Rochester, NY

    Can’t wait to steal some time this weekend to prepare this dish for the first time, so tempting, simply can’t resist. Will leave out the chop stuffing and opt for some beautiful ‘lil red and white new taters…

    Bet my Dad’ll be over for dinner when this platter hits the table :)

  14. Gary in Massena

    I don’t know how I missed this recipe after perusing your site all of these years.

    With the snow flying and the wind blowing in Massena right now this one has me salivating and wanting to give it a try, right now, this minute.

    Alas, something else is already on the menu for tonight.

    :-(

  15. Mike Brown

    Do not use hard cased kielbasa, try using fresh kielbasa instead. It makes a world of difference. My German grandmother would always make sauerkraut and kielbasa the old fashioned way, using cumin seed, onion, a diced apple, barley, salt and plenty of fresh cracked black pepper. She would bring it to a boil and then let it simmer for 4 hours. Make the sauerkraut on one day and then add it to a pork roast half way through cooking the next for a delicious meal.

  16. Lisa

    Oh my, this is one for the husband, for sure. He feels much the same way about pork chops and sauerkraut as you say your dad does. And sausage, too? Forget about it! This looks and sounds fabulous. And I love your putting links to similar recipes at the ends of your posts now. That is really fun.

    If I didn’t say it before, congratulations on the award. I knew I was picking a winner (even before you got it)!

  17. Lisa

    I have to make another comment. The RS article on pig raising was so horrifying, it made me cry. In a way it’s good to have these reminders of why I buy (almost all) meat from a local farmer, but reading about it is so awful. One wants to DO something to stop it. I guess buying local is something — but it certainly isn’t enough to stop the madness.

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