Flavor Expedition Recipe
New Year's Pork and Sauerkraut
December 30, 2024
You don’t have to be from Western PA to kick off the new year with a plate full of good fortune—but we highly recommend you start with this flavor-loaded classic. This isn’t your grandma’s pork and sauerkraut (unless she had a secret stash of brown sugar co...
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Prep Time
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Cook Time
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Total Time
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Ingredients
- 1 tablespoon avocado or olive oil
- 4 bone-in pork chops (about 5 oz each, 1½-inch thick, trimmed)
- 1 tablespoon Hazy Midnight Brown Sugar & Coffee Rub
- 1 large yellow onion, thinly sliced
- 1 Granny Smith apple, peeled, cored, and chopped
- 2 tablespoons brown sugar
- 1 cup apple cider (or unsweetened apple juice)
- 2 pounds sauerkraut (bagged is fine—just drain it)
- Optional garnish: fresh thyme or parsley for fanciness
Instructions
-
Preheat your oven to 350°F.
-
Season both sides of your pork chops liberally with Hazy Midnight. Don’t be shy—it’s a no-heat rub, so lay it on thick.
-
In an oven-safe skillet or Dutch oven, heat oil over medium. Brown the pork chops on both sides until golden and crusted—about 4 minutes per side. Remove and set aside.
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In the same pan (don’t clean it—flavor lives here), add the onions and apple. Cook for 3–4 minutes until slightly softened.
-
Stir in brown sugar, apple cider, and sauerkraut, mixing to combine all that tangy-sweet goodness.
-
Nestle the browned pork chops back into the pan, scooping some of the kraut mixture over the top to keep them cozy.
-
Cover with a lid or foil and bake for 45–60 minutes, or until pork reaches an internal temp of 145°F and is fork-tender.
-
Serve hot, or let it cool, stash in the fridge, and reheat for leftovers that just might be better the next day.
Pro Tip
Don’t skip the apple—its tartness balances the richness of the pork and the punch of sauerkraut perfectly. And if you’re feeling wild, toss in a splash of bourbon to the cider for a grown-up upgrade.
Feeds4
Prep Time—
Cook Time—
Total Time—
You don’t have to be from Western PA to kick off the new year with ...
Ingredients
- 1 tablespoon avocado or olive oil
- 4 bone-in pork chops (about 5 oz each, 1½-inch thick, trimmed)
- 1 tablespoon Hazy Midnight Brown Sugar & Coffee Rub
- 1 large yellow onion, thinly sliced
- 1 Granny Smith apple, peeled, cored, and chopped
- 2 tablespoons brown sugar
- 1 cup apple cider (or unsweetened apple juice)
- 2 pounds sauerkraut (bagged is fine—just drain it)
- Optional garnish: fresh thyme or parsley for fanciness
Instructions
-
Preheat your oven to 350°F.
-
Season both sides of your pork chops liberally with Hazy Midnight. Don’t be shy—it’s a no-heat rub, so lay it on thick.
-
In an oven-safe skillet or Dutch oven, heat oil over medium. Brown the pork chops on both sides until golden and crusted—about 4 minutes per side. Remove and set aside.
-
In the same pan (don’t clean it—flavor lives here), add the onions and apple. Cook for 3–4 minutes until slightly softened.
-
Stir in brown sugar, apple cider, and sauerkraut, mixing to combine all that tangy-sweet goodness.
-
Nestle the browned pork chops back into the pan, scooping some of the kraut mixture over the top to keep them cozy.
-
Cover with a lid or foil and bake for 45–60 minutes, or until pork reaches an internal temp of 145°F and is fork-tender.
-
Serve hot, or let it cool, stash in the fridge, and reheat for leftovers that just might be better the next day.
Pro Tip
Don’t skip the apple—its tartness balances the richness of the pork and the punch of sauerkraut perfectly. And if you’re feeling wild, toss in a splash of bourbon to the cider for a grown-up upgrade.
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