Easy Slow Cooker Pork Chops and Sauerkraut Step-by-step instructions

Before you start

Before beginning, ensure your slow cooker insert is clean and dry. Drain the sauerkraut thoroughly using a colander, pressing gently to remove excess brine, which prevents the dish from becoming overly salty. Have all your ingredients measured out and ready to go.

Because this is a slow-cooking recipe, there is no need to sear the meat beforehand; the braising process will provide all the necessary tenderness and flavor development, keeping your kitchen prep time to just a few short minutes.

Instructions

Layering the ingredients

1. 1Prepare the slow cooker
   Place the pork chops into the slow cooker, arranging them so they are evenly distributed. Add the drained sauerkraut on top, spreading it out to cover the chops completely.
   Look for The pork chops should be fanned out across the base of the slow cooker insert.
   Tip Ensure the pork chops are mostly covered by the sauerkraut to help them stay moist during the long cooking process.

The pork chops should be arranged in a single layer at the bottom of the slow cooker. The sauerkraut should be evenly distributed over the top, creating an even bed that will help steam the meat gently as it cooks. Ensure the sauerkraut is not too tightly packed so that the heat can circulate properly through the slow cooker.

Adding seasonings and liquid

2. 2Season and add liquid
   Sprinkle the brown sugar evenly over the layer of sauerkraut. Pour the apple juice over the entire mixture, ensuring it reaches the bottom of the slow cooker to prevent burning.
   Look for The apple juice should settle around the pork chops at the bottom of the cooker.
   Tip Do not stir the ingredients after adding the liquid, as the layering helps the flavors meld properly while the pork braises.

The brown sugar should be sprinkled uniformly over the kraut to allow it to dissolve into the braising liquid. The apple juice should be poured carefully around the edges. Look for the liquid to reach just about a quarter of the way up the side of the pork chops. This ensures the meat braises properly without being boiled.

Slow cooking to completion

3. 3Slow cook and serve
   Cover and cook on low for 6 hours. Check that the pork reaches an internal temperature of 145°F (63°C). Remove the chops and let them rest for at least 5 minutes before serving with the warm, sweetened sauerkraut.
   Look for The pork should be tender and easily pierced with a fork, with the sauerkraut soft and fragrant.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Resting the meat is essential to ensure the juices redistribute throughout the chops for the best possible texture.

At the end of the cooking cycle, the kitchen should smell savory and slightly sweet. The pork chops will be opaque and tender, and the sauerkraut will have softened significantly, absorbing the juices from the pork and the apple.

Check the internal temperature to confirm the meat is fully cooked and safe to consume before serving.

Common mistakes

Avoid lifting the lid of the slow cooker during the first few hours of cooking. Every time the lid is removed, heat escapes and the cooking time increases significantly.

Also, do not skip the resting period, as cutting into the meat immediately will cause the juices to run out, resulting in a drier chop. Finally, ensure you do not use too much liquid; the sauerkraut will release its own moisture, so the apple juice is enough to facilitate the braising process.

How to tell it’s done

The pork chops are done when they reach an internal temperature of 145°F (63°C) as measured by a meat thermometer inserted into the thickest part of the chop, avoiding the bone.

The meat should pull away from the bone easily and feel very tender when pierced with a fork. Always allow the pork to rest for at least 5 minutes after removing it from the slow cooker to ensure the juices are retained.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest