Crock Pot Pork and Sauerkraut with Rich Gravy

A plate with two pieces of browned meat smothered in caramelized onions and gravy, served on a decorative blue and white plate with the text, “The Lord is my refuge, in Him I trust!” around the rim.

Crock Pot Pork and Sauerkraut with Rich Gravy

This crock pot pork chops and sauerkraut recipe makes tender, slow cooked pork with a mild sauerkraut flavor and is smothered in a rich gravy that brings everything together. It is a classic comfort food made simple, using simple ingredients and the slow cooker doing most of the work. Whether you are planning an easy family dinner, hosting friends, or serving a traditional New Year’s pork and sauerkraut meal, this recipe will become a favorite.

Course Dinner

Cuisine American, German

Keyword hearty, pork, sauerkraut, slow cooker

Prep Time 15

Cook Time 5

Total Time 5 15

Servings servings

Calories 587

Author Gina Dickson

Equipment

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

Notes

Storage and Reheating

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.

Nutrition