Stuffed Pork Chops with Kielbasa and Sauerkraut

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

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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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  • 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!

  • 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.


  • 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.

  • 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.

  • 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

  • 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.

  • 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.

  • 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!

  • 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…

  • 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* :)