Bavarian Mustard-Glazed Pork Schnitzel with Sauerkraut

By · Reviewed by AislePrompt Editorial · ·

Crispy pan-seared pork loin cutlets coated in a tangy Dijon mustard glaze, served with slow-simmered sauerkraut and roasted baby potatoes. This german-inspired one pot ready in about 55 minutes pairs pork loin, all-purpose flour, Dijon mustard for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 680 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 35 min Serves 2 German cuisine 680 cal/serving
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Ingredients

Instructions

  1. Step 1: Trim pork loin of excess fat, then pound to 1/4-inch thickness. Season both sides with salt and pepper, then dredge in flour until evenly coated.
  2. Step 2: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sear pork for 3-4 minutes per side until golden brown, then transfer to a plate.
  3. Step 3: Add remaining oil to skillet, sauté onion for 2 minutes until translucent. Stir in sauerkraut, carrots, and chicken broth, then simmer covered for 15 minutes until carrots are tender.
  4. Step 4: Return pork to skillet, add mustard and white wine, and simmer for 5 minutes until sauce thickens and coats the meat.
  5. Step 5: While pork simmers, toss baby potatoes with 1 tbsp oil, salt, and pepper. Roast at 400°F for 20 minutes until crispy.
  6. Step 6: Serve pork with sauerkraut mixture, potatoes, and a sprinkle of fresh dill.

Equipment for this recipe

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Frequently asked questions

How long does Bavarian Mustard-Glazed Pork Schnitzel with Sauerkraut take to make?

Total time is about 55 minutes (20 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Bavarian Mustard-Glazed Pork Schnitzel with Sauerkraut?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pork loin from drying out.

Can I substitute ingredients in Bavarian Mustard-Glazed Pork Schnitzel with Sauerkraut?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Bavarian Mustard-Glazed Pork Schnitzel with Sauerkraut for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Bavarian Mustard-Glazed Pork Schnitzel with Sauerkraut?

German one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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