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.
Yum

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.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe here on Simply Recipes. Thank you!

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

Showing 4 of 17 Comments

  • 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* :)

  • 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…

  • 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!

  • 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.

View More Comments / Leave a Comment