Pork Chops & Sauerkraut

A microwave-friendly spin on the classic German pairing of pork chops and sauerkraut. The chops get a proper sear on the stovetop first for color and flavor, then the microwave does the braising, cutting the total cook time way down.

The layering order matters here. Onions and sauerkraut go directly on top of the seared chops, then caraway seeds and tart apple slices on top of that. As everything steams together in the microwave, the apple softens and releases juice that mingles with the tangy sauerkraut brine, creating a sweet-sour sauce without any extra work.

Caraway seeds are the classic flavor bridge between pork and sauerkraut. They add a warm, slightly anise-like note that ties the rich meat and the sharp, fermented cabbage together.

Chef Tips

• Sear the chops well before microwaving. The microwave won’t brown them, so that initial stovetop step is where all the color and caramelized flavor comes from.
• Use a tart apple like Granny Smith. Sweet apples turn to mush and make the dish cloying instead of balanced.
• Leave the sauerkraut undrained. That brine is your braising liquid and keeps the chops moist during microwaving.
• Cut the chops a full inch thick as directed. Thin chops dry out fast in the microwave.

Variations

• Oven method: Skip the microwave and braise the whole thing covered in a 350°F (175°C) oven for about 45 minutes if you prefer a more traditional approach.
• Smoked chops: Use smoked pork chops instead of fresh. Skip the searing step since they’re already cooked; just heat everything through.