By the time the afternoon busyness hits, I enjoy knowing my crock pot pork chops and sauerkraut are already doing their thing, quietly simmering away and filling the kitchen with that cozy, Sunday supper smell. This meal starts with a quick stovetop onion gravy, then the slow cooker takes over, turning simple ingredients into fork-tender pork layered with mellow sauerkraut and rich, savory gravy that tastes like you worked all day, even when you did not.
Crock Pot Pork Chops and Sauerkraut
This is one of those recipes I trust that the pork chops turn out fork tender, never dry, and the onion gravy with tangy sauerkraut makes the coziest comfort food. It is perfect with mashed potatoes and only uses simple pantry spices, making it just as easy for a busy weeknight or a New Year’s pork and sauerkraut celebration meal. I have other pork chop recipes that are also great in my main dish recipes.
Ingredient Notes
Here’s a quick overview of the key ingredients for this recipe. For the full list of ingredients and exact measurements, be sure to check the recipe card at the bottom of this post.
- Bone in pork chops: Choose thick, blade-cut bone-in pork chops with a little marbling.
- Salt: Use Lawry’s seasoned salt for this recipe, then pre-measure what you need into a small dish so it is ready when you mix your spices.
- Spices: Gather good-quality paprika, onion powder, black pepper, and granulated garlic from brands you trust.
- Vegetable oil: Pick a neutral oil that can handle medium-high heat.
- Onions: Choose firm yellow or sweet onions that feel heavy for their size with tight, dry skins and slice them 1/4 inch thick.
- Sauerkraut: Choose a canned or jarred sauerkraut your family already enjoys, and know that it will mellow and soften as it cooks under the gravy with the pork chops.
- Apple cider vinegar: Give the bottle a quick shake before you measure.
How To Make Crock Pot Pork Chops and Sauerkraut
Season, Soften Onions, and Layer
Stir the seasoned salt, paprika, onion powder, pepper, and granulated garlic together in a small bowl. Pat the pork chops dry, then sprinkle both sides with most of the seasoning blend. Lay the chops in a single layer in the bottom of your slow cooker.
Heat a little vegetable oil in a large skillet over medium-high heat. Add the sliced onions and cook, stirring now and then, until they are soft and lightly golden. Spoon the onions over the pork chops in the slow cooker in an even layer.
Open the sauerkraut and, if you like a milder flavor, give it a quick rinse and drain. Spread it evenly over the onions and pork chops so everything is covered.
Make Roux and Gravy
Return the skillet to medium heat and add the remaining oil. Whisk in the flour to make a smooth paste and cook until it turns the color of peanut butter and smells toasty. Sprinkle in the remaining seasoning, then slowly whisk in the water until the gravy is smooth and slightly thickened.
Slow Cooker
Pour the hot gravy evenly over the pork chops, onions, and sauerkraut. Cover and cook on LOW for about 5 hours, until the pork is tender, reads at least 145 degrees on a meat thermometer, and a fork slides in easily. If your chops are thinner, start checking a little earlier.
Finish and Serve
Stir the cider vinegar into the hot gravy in the slow cooker. Taste and adjust the seasoning if needed, then serve the pork chops with plenty of sauerkraut and onion gravy.
Use thicker bone in chops, make sure there is plenty of gravy and sauerkraut around the meat, cook on LOW, and stop cooking as soon as the pork is tender instead of letting it sit for hours.
Serve over mashed potatoes, buttered egg noodles, or simple jasmine rice to catch all the gravy. Add an easy vegetable like steamed broccoli, or a crisp salad for color and balance. A basket of warm rolls or sliced bread makes it feel extra special as well.
Variations, Substitutions, and Recipe Tips
Dietary Modifications: Make these pork chops and sauerkraut in the crock pot gluten-free by using a gluten-free flour blend or a cornstarch slurry instead of the flour roux.
Flavor Enhancements: For deeper flavor, brown the onions a little longer, stir in a spoonful of Dijon or whole grain mustard, or add a small pinch of smoked paprika to the gravy.
Add In Options: Layer chunks of potatoes or carrots under the pork chops for a full one-pot meal, or tuck a few apple slices into the sauerkraut if your family likes a touch of sweetness.
Simple Substitutions: If you use boneless chops, check them earlier so they do not overcook, and feel free to use classic, Bavarian, or refrigerated sauerkraut, rinsing it lightly if you want a gentler tang.
Tips for Recipe Success: Keep the pork chops in a single layer, make sure the gravy and sauerkraut cover the meat, start checking for doneness a bit before 5 hours, and let the slow cooker switch to warm if everyone is running late. If you liked this recipe, you might also enjoy the oven-style approach in this Traditional New Year’s Pork and Sauerkraut (Dutch Oven Recipe) or the slightly sweeter take in Pork and Sauerkraut Crock Pot Recipe with Apples.
Hospitality Challenge: New Year’s Dinner
Plan a simple New Year’s dinner and invite one couple, a neighbor, or a family who could use an encouraging start to the year. Serve this crock pot pork and sauerkraut right from the slow cooker, maybe over Creamy Crockpot Mashed Potatoes or beside Easy Southern Black Eyed Peas and Collard Greens with Bacon, and keep the table relaxed and unhurried. Add a sweet finish like No Bake Cherry Delight Recipe With Pie Filling or warm wedges of Sweet Blueberry Cornmeal Bread for dessert, and ask gentle questions about hopes for the year ahead, and listen well. This meal becomes more than tradition or good luck. It becomes a way to say you are not walking into this year alone.
More Slow Cooker Pork Favorites to Try Next
- Crock Pot Pork Chops in Cream of Mushroom Soup
- Easy Maple Glazed Pork Chops in 20 Minutes
- Crock Pot Pork Chops Hidden Valley Ranch Recipe
- Crock Pot Pork Chops with Potatoes and Creamy Gravy
- Creamy Slow Cooker Pork Chops with Stuffing
These crock pot pork chops and sauerkraut are made to become part of your regular rhythm, a simple, comforting meal that makes gathering your people around the table feel natural and unhurried. If you have any questions about making this recipe, feel free to ask in the comments below. I’m here to help!
Crock Pot Pork and Sauerkraut with Rich Gravy
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Ingredients
- 1 tablespoon Lawry’s Seasoned Salt
- 2 teaspoons paprika
- 1 ½ teaspoons onion powder
- 1 ½ teaspoons pepper
- 1 teaspoon granulated garlic
- 1 teaspoon caraway seeds, optional
- 6 bone-in pork chops, 8- to 10-ounce bone-in pork chops, ¾ to 1 inch thick, trimmed of fat
- 1 tablespoon olive oil,
- 3 cups onions, white or yellow: about 1/4 inch thick slices
- 32 ounces sauerkraut, canned or in jar
- 1/3 cup vegetable oil , I like to use a light olive oil or canola for this step.
- ½ cup all-purpose flour
- 2 ½ cups water
- 2 teaspoons cider vinegar
Instructions
Season the Pork Chops
- Combine the Lawery's, paprika, onion powder, pepper, caraway seeds, and granulated garlic in a bowl.1 tablespoon Lawry’s Seasoned Salt, 2 teaspoons paprika, 1 ½ teaspoons onion powder, 1 ½ teaspoons pepper, 1 teaspoon granulated garlic
- Pat the pork chops dry with paper towels.6 bone-in pork chops
- Sprinkle the pork chops all over with 2 tablespoons of the spice mixture. Note* you will divide the seasoning mix and use the rest when we make the gravy.
- Transfer the pork chops to the slow cooker in an even layer.
Cook the Onions
- Heat olive oil in a 12-inch skillet over medium-high heat.1 tablespoon olive oil
- Add the sliced onions and cook until softened.3 cups onions
- Scatter the onions evenly over the pork chops in the slow cooker.
Add the Sauerkraut
- Spread the sauerkraut evenly over the onions and pork chops in the slow cooker.32 ounces sauerkraut
Make the Roux and Gravy
- Whisk the flour and the vegetable oil together in the now-empty skillet.1/3 cup vegetable oil, ½ cup all-purpose flour
- Cook over medium heat, whisking constantly, until the roux is the color of peanut butter.
- Whisk in the remaining spice mixture and cook until fragrant.
- Slowly whisk in the water until the gravy is smooth and free of lumps.2 ½ cups water
- Bring the gravy to a boil.
Slow Cook
- Pour the hot gravy evenly over the pork chops, onions, and sauerkraut.
- Cover the slow cooker and cook until the pork chops are tender, about 5 hours on low.
- Stir in the cider vinegar just before serving, if desired, to brighten the flavors.2 teaspoons cider vinegar
Gina’s Notes and Tips
- Room Temperature: Keep the pork chops at room temperature only while you are serving.
- Refrigerator: Store leftovers in airtight containers in the refrigerator and enjoy them within 3 to 4 days. Portion the meat, sauerkraut, and gravy together so they are ready for quick reheat meals later in the week.
- Reheating: Reheat gently in a covered skillet on the stovetop with a splash of water or broth, or warm individual portions in the microwave in short bursts, spooning extra gravy over the pork.
Sounds delicious! I can’t wait to make it. Thank you!
It always makes me think of walking into my Grandma’s kitchen. Of course I buy my sauerkraut and she made her own and canned it. Hope you enjoy it. :)