Crockpot Pork Chops & Sauerkraut with Creamy White Sauce

Tender pork chops cook low and slow with tangy sauerkraut, then get finished with a rich, creamy white sauce that ties it all together. Simple, cozy, and full of flavor.

Author: Judy Emens

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CROCKPOT PORK CHOPS & SAUERKRAUT WITH CREAMY WHITE SAUCE

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Ingredients

PORKCHOPS & SAUERKRAUT

• 4 center-cut pork loin chops
• 2 lb bag sauerkraut, drained and rinsed
• 1 onion, chopped
• 3/4 cup brown sugar
• 1 tablespoon caraway seeds (optional, but highly recommended)
• Salt and pepper, to taste
• 1 tablespoon butter (for browning)
• 1 cup water (from skillet drippings)

WHITE SAUCE

• 2 tablespoons butter, melted
• 2 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 cup milk

Instructions

PORKCHOPS & SAUERKRAUT

1. In a skillet, melt butter and brown pork chops on both sides until lightly golden (they do not need to be fully cooked). Remove and set aside.
2. Add 1 cup water to the skillet drippings and whisk to loosen all the flavor bits. Set aside.
3. In a crockpot, start layering- A layer of sauerkraut, chopped onion and pork chops. (season with salt and pepper)
4. Repeat layers; sauerkraut, and onion.
5. Sprinkle brown sugar evenly over the top.
6. Add caraway seeds if using.
7. Pour skillet drippings over everything.
8. Cover and cook on HIGH for 6-8 hours, until pork is tender.

WHITE SAUCE

1. In a small saucepan over medium heat, melt the butter.
2. Whisk in the flour and cook for about 1 minute, stirring constantly, to form a smooth paste (this is your roux).
3. Slowly pour in the milk while whisking to prevent lumps.
4. Continue cooking and stirring until the sauce thickens and becomes smooth, about 3-5 minutes.
5. Stir in salt and pepper.
6. Remove from the heat and serve warm over boiled potatoes, sauerkraut and pork chops.

Recommended Products

Measuring Cups

Salt and Pepper Container

Skillet

Volume 1

Crockpot