Stuffed Pork Chops with Kielbasa and Sauerkraut

DinnerLow CarbKielbasaPork ChopsSauerkraut

Is there no better combo than pork chops with Kielbasa sausage and sauerkraut? Classic hearty German pork chops recipe.

Photography Credit: Elise Bauer

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.

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Stuffed Pork Chops with Kielbasa and Sauerkraut Recipe

  • Prep time: 10 minutes
  • Cook time: 2 hours, 15 minutes
  • Yield: Serves 4



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

Pork chops, Kielbasa, and Sauerkraut:

  • 4 1-inch thick rib pork chops (about 1/2 pound each)
  • 1 tablespoon extra virgin olive 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 tablespoon thinly shredded fresh sage leaves or 2 teaspoons crumbled dried
  • 1 tablespoon cornstarch dissolved in 2 Tbsp cold water
  • 1 tablespoon 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 breadcrumbs and salt and pepper to taste. Set aside.

2 Stuff the pork chops: 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 Brown the chops: 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 Cook the onions: Pour off all but 1 Tbsp of fat. In the remaining fat cook the onion over medium heat, until softened.

6 Layer sauerkraut, pork chops, kielbasa, sauerkraut, add wine, broth, bay leaf: 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.

7 Simmer: 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.

8 Transfer the chops and the kielbasa to a plate; cover with foil and keep warm.

9 Add sage and cornstarch mixture to sauerkraut: 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.

10: Serve: 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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Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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11 Comments / Reviews

No ImageStuffed Pork Chops with Kielbasa and Sauerkraut

Did you make it? Rate it!

  1. John King

    Sounds like a great recipe. Do you strain the sauerkraut or do you pour the sauerkraut and liquid into the Dutch oven? Thanks!

    Show Replies (1)
  2. Margaret Espaillat

    Dios mio, this was the best pork chop dish I’ve ever made. I cook for eight adults every night and I’m going to go over to my parents’ house next door right now to receive my medal for this meal.


    Show Replies (1)
  3. 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.

  4. 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

  5. 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.

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