If you know anything about pork chops, you know they need to be juicy to be good. And even when they are cooked to tender perfection,
On their own, they have a mild, savory taste, which is why we love adding in elements like ranch seasoning to take them to the next level or honey mustard for some sweet tang.
But if you want to increase both your pork chops' juiciness and flavor, cook them with sauerkraut.
In case you're unfamiliar with it, sauerkraut is basically fermented cabbage. Although it may have originally come from Mongolian nomads
Unlike the meat, this fermented ingredient is a potent combination of sour and a little salty, so it creates a nice flavor juxtaposition with your protein
Another beautiful part about cooking pork chops with sauerkraut is that it's a very simple process.
You can drain your sauerkraut (and it will still release some liquid when it cooks), but for the most juices possible, just use it out of the jar as-is.
When it's done, transfer your meat to a baking dish or Dutch oven. Feel free to combine your sauerkraut with other cozy ingredients that will add to this dish's flavor