German-Style Pork Schnitzel with Apple and Sauerkraut

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Crispy pan-seared pork with caramelized apples and tangy sauerkraut, capturing Kitchener's Oktoberfest spirit. This german-inspired recipe ready in about 35 minutes pairs all-purpose flour, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, 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.

★ 4.2 (10 ratings) Prep: 15 min Cook: 20 min Serves 4 German cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Pound pork loin slices between plastic wrap to 1/4-inch thickness. Season both sides with 1/2 tsp salt and 1/2 tsp black pepper.
  2. Step 2: Dredge each pork slice in 1/2 cup flour, shaking off excess to coat evenly.
  3. Step 3: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add floured pork and cook for 3-4 minutes per side until golden brown and cooked through. Remove and set aside.
  4. Step 4: In the same skillet, add 1 large sliced apple and cook for 3-4 minutes until softened and slightly caramelized.
  5. Step 5: Stir in 1/4 cup drained sauerkraut, 1/2 cup chicken broth, and 1 tsp dried thyme. Bring to a simmer and cook for 2 minutes until sauce thickens slightly.
  6. Step 6: Return pork to skillet, nestling into sauce. Simmer for 2 more minutes to heat through and absorb flavors.
  7. Step 7: Stir in 1 tbsp butter until melted and glossy, then serve immediately.

Frequently asked questions

How long does German-Style Pork Schnitzel with Apple and Sauerkraut take to make?

Total time is about 35 minutes (15 min prep + 20 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 German-Style Pork Schnitzel with Apple and 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 all-purpose flour from drying out.

Can I substitute ingredients in German-Style Pork Schnitzel with Apple and 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 German-Style Pork Schnitzel with Apple and Sauerkraut for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 German-Style Pork Schnitzel with Apple and Sauerkraut?

German mains 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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