Entree: United States – Great Plains United States (South Dakota) – Pork Chops with Sauerkraut

Serving Size: 4

Approximate Time

Prep 20 min

Cook 55 min

Total 1 hr 15 min

Ingredients

- 4 bone-in pork chops, approx. 8 oz (225 g) each
- 1 1/2 tsp (8 g) kosher salt, divided
- 1/2 tsp (1 g) freshly ground black pepper, divided
- 2 tbsp (30 ml) vegetable oil or lard
- 4 slices bacon, diced, approx. 4 oz (115 g)
- 1 large yellow onion, thinly sliced, about 8 oz (225 g)
- 1 medium tart apple (e.g., Granny Smith), peeled, cored, and thinly sliced
- 2 cloves garlic, minced (about 6 g)
- 12 oz (340 g) sauerkraut, drained (reserve 2 tbsp/30 ml of sauerkraut juice)
- 1 cup (240 ml) apple cider
- 1 tbsp (15 g) brown sugar
- 1 tsp (2 g) caraway seeds, lightly crushed (optional but traditional)
- 2 bay leaves
- 2 tbsp (30 g) unsalted butter, divided
- 2 lbs (900 g) russet or Yukon Gold potatoes, peeled and cut into 1-2 inch chunks
- 1/2 cup (120 ml) milk, warmed
- 1/4 cup (60 g) sour cream or plain yogurt (optional for richer mash)
- 1 tsp (6 g) kosher salt for potato cooking
- 2 tbsp (8 g) fresh chives, chopped, for garnish

Instructions

Short Description:
Bone-in pork chops braised with sauerkraut, apples, and caraway, served with creamy mashed potatoes for a hearty Great Plains main course.

Regional Notes:
This South Dakota Great Plains version highlights locally raised bone-in pork chops and a straightforward sauerkraut braise often served alongside mashed potatoes. Apple cider, caraway, and a touch of brown sugar balance the sauerkraut's acidity in a way common to Plains farmhouse cooking.

1. Season the pork chops on both sides with 1 tsp (5 g) of the kosher salt and 1/4 tsp (0.5 g) of the black pepper. Heat 1 tbsp (15 ml) of the oil in a large heavy skillet or Dutch oven over medium-high heat.
2. Sear the pork chops 3-4 minutes per side until golden brown; transfer to a plate and tent with foil. Reduce heat to medium and add the diced bacon to the pan.
3. Cook the bacon until crisp, about 5 minutes. Use a slotted spoon to transfer bacon to the plate with the chops, leaving the rendered fat in the pan.
4. Add the remaining 1 tbsp (15 ml) oil if needed and stir in the sliced onion and apple. Sauté 6-8 minutes until softened and beginning to caramelize. Add the garlic and cook 30 seconds until fragrant.
5. Stir in the sauerkraut, apple cider, reserved sauerkraut juice (if using), brown sugar, caraway seeds, bay leaves, and the reserved bacon. Scrape up any browned bits from the pan.
6. Nestle the seared pork chops into the sauerkraut mixture, spooning some sauerkraut over the chops. Reduce heat to low, cover, and simmer gently 20-25 minutes, or until chops reach an internal temperature of 145 F (63 C) and are tender. If the braise becomes too dry, add up to 1/4 cup (60 ml) water or stock.
7. Meanwhile, place the potatoes in a large pot and cover with cold water by 1 inch. Add 1 tsp (6 g) kosher salt and bring to a boil. Reduce to a simmer and cook until potatoes are fork-tender, about 15-18 minutes.
8. Drain the potatoes well, return to the pot over low heat for 1 minute to dry, then mash with 1 tbsp (15 g) butter, warmed milk, and sour cream (if using) until smooth. Season to taste with the remaining 1/2 tsp (3 g) kosher salt and remaining 1/4 tsp (0.5 g) black pepper.
9. Remove bay leaves from the sauerkraut braise and stir in the remaining 1 tbsp (15 g) butter for shine and flavor. Taste and adjust seasoning.
10. To serve, spoon a generous portion of mashed potatoes onto each plate, top with a pork chop, and mound sauerkraut and braising juices over and around the chop. Garnish with chopped chives.