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.



  • 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


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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Sweet sauerkraut with kielbasa from Just Braise

Sauerkraut garnished with smoked, cured, and fresh pork from World on a Plate

Sauerkraut and bacon strudel from Fresh Approach Cooking

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Showing 4 of 17 Comments

  • 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.

  • 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.


  • 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 :)

  • 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

  • Bob

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

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