Pork Steaks and Sauerkraut Recipe

By
Barbara Rolek
Barbara Rolek
Barbara Rolek is a former chef who became a cooking school instructor and award-winning food writer.
Learn about The Spruce Eats' Editorial Process
Updated on 02/22/22
Pork steaks and sauerkraut recipe

The Spruce Eats / Katarina Zunic
Prep: 20 mins
Cook: 75 mins
Total: 95 mins
Servings: 6 servings
Nutrition Facts (per serving)
22787 Calories
1,452g Fat
45g Carbs
2,232g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 6
Amount per serving
Calories 22787
% Daily Value*
Total Fat 1452g 1,861%
Saturated Fat 522g 2,608%
Cholesterol 8278mg 2,759%
Sodium 6720mg 292%
Total Carbohydrate 45g 16%
Dietary Fiber 7g 25%
Total Sugars 25g
Protein 2232g
Vitamin C 48mg 240%
Calcium 3138mg 241%
Iron 125mg 694%
Potassium 28996mg 617%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This recipe for pork steaks and sauerkraut is a one-pot dinner that can be made in the oven or on the stovetop. Pork steaks come from the Boston butt or pork shoulder cut. If you can't find them, ask your butcher to cut a pork shoulder roast into 3/4-inch slices.
Pork steaks are so reasonable.

Ingredients

  • 6 (3/4-inch) pork steaks

  • 1 large onion, chopped

  • 2 red apples, cored but unpeeled and coarsely chopped

  • 1 pound sauerkraut, drained and rinsed or unrinsed, as you prefer

  • 1/2 cup water

  • 2 tablespoons brown sugar, packed

  • 1 tablespoon Dijon mustard, or regular mustard

  • 1 teaspoon caraway seeds, plus more, if needed

  • 1/2 teaspoon salt

  • 3 russet potatoes, peeled and cut into quarters lengthwise

  • 1 1/2 cups applesauce

Steps to Make It

  1. Gather the ingredients.

    Gather the ingredients for pork steak and sauerkraut recipe
    The Spruce Eats / Katarina Zunic

  2. Trim some (not all) of the excess fat from the edges of the pork steaks and render in a Dutch oven.

    Put pork in Dutch oven
    The Spruce Eats / Katarina Zunic

  3. Rinse and pat dry the pork steaks. 

    Pat dry
    The Spruce Eats / Katarina Zunic

  4. Salt and pepper both sides, then brown them in batches in rendered pork fat.

    Cook
    The Spruce Eats / Katarina Zunic

  5. Remove to a platter.

    Remove to platter
    The Spruce Eats / Katarina Zunic

  6. Add onions to drippings in the Dutch oven and sauté until translucent.

    Add onions
    The Spruce Eats / Katarina Zunic

  7. Add apples and caramelize slightly.

    Add apples
    The Spruce Eats / Katarina Zunic

  8. Add sauerkraut, water, brown sugar, mustard, caraway seeds, and salt, and mix well.

    Add apple
    The Spruce Eats / Katarina Zunic

Oven Method

  1. If baking, heat oven to 350 F.

  2. Place pork steaks in the bottom of the Dutch oven and cover with the kraut mixture.

    Place pork steaks in dutch oven
    The Spruce Eats / Katarina Zunic 

  3. Cover and bake for 30 minutes.

    Cover and bake
    The Spruce Eats / Katarina Zunic

  4. Place potato wedges on top of kraut mixture, cover, and bake an additional 30 minutes.

    Bake
    The Spruce Eats / Katarina Zunic

  5. Test meat to make sure it is tender.

    Test meat
    The Spruce Eats / Katarina Zunic

  6. If not, remove the potatoes (if they are done) and return pork steaks and kraut to the oven until fully tender.

    Serve on plate
    The Spruce Eats / Katarina Zunic

  7. When meat and potatoes are done, remove them to a platter and keep warm.

    Plate
    The Spruce Eats / Katarina Zunic

  8. Mix applesauce with kraut, cover, and return to oven for 15 minutes.

    Mix applesauce with kraut
    The Spruce Eats / Katarina Zunic

  9. Serve with pan juices.

Stovetop Method

  1. If using the stovetop method, place pork steaks in the bottom of the Dutch oven and cover with the kraut mixture.

    Steaks and kraut in Dutch oven
    The Spruce Eats / Katarina Zunic

  2. Cover and simmer on the stovetop for 30 minutes.

    Ingredients in crockpot
    The Spruce Eats / Katarina Zunic

  3. Place potato wedges on top of kraut mixture, cover, and simmer an additional 30 minutes.

    Place potato wedges on top
    The Spruce Eats / Katarina Zunic

  4. Test meat to make sure it is tender.

    Pork steaks and sauerkraut
    The Spruce Eats / Katarina Zunic

  5. If not, remove the potatoes (if they are done) and return pork steaks and kraut to the Dutch oven and simmer until fully tender.

    Test meat
    The Spruce Eats / Katarina Zunic

  6. When meat and potatoes are done, remove them to a platter and keep warm.

    Serve on plate
    The Spruce Eats / Katarina Zunic

  7. Mix applesauce with kraut, cover, and return to simmer for 15 minutes.

    Mix applesauce and kraut
    The Spruce Eats / Katarina Zunic

  8. Serve with pan juices.

    Serve with pan juices
    The Spruce Eats / Katarina Zunic

  9. Enjoy!