German Pork Medallions with Warm Sauerkraut Skillet

Published: March 1, 2026
Felix SchneiderFelix Schneider
Categories: Tarts, European, German
Tags: Comfort Food, Skillet, Balanced, Pork, German, Sauerkraut
A rustic German skillet of pan-seared pork medallions nestled on warm sauerkraut with caramelized onions and thin apple slices, finished with a drizzle of mustard-yogurt cream and chopped parsley; visible ingredients: pork medallions, sauerkraut, onions, apple, mustard sauce, caraway seeds; style: German comfort food, warm rustic plating in a cast-iron skillet with natural light, close-up, shallow depth of field. IMPORTANT: No text, no labels, no captions, no words on the image. Pure food photography only.

Sauerkraut Skillet

This is my cozy take on a classic German pairing: tender pork medallions served on warm, tangy sauerkraut kissed with caramelized onions and a touch of apple for sweetness. It’s a balanced, weeknight-friendly dish that brings bright acidity, savory pork, and a creamy mustard finish together in a single skillet.

You’ll love how easy it is to cook: sear the pork for a golden crust, gently simmer the sauerkraut with broth and caraway, then finish with a light mustard-yogurt sauce for richness without heaviness. Serve with boiled potatoes or a rye slice for an authentic, satisfying meal.

Ingredients

  • 1 lb Pork tenderloin, trimmed and sliced into medallions
  • 2 cup Sauerkraut, drained
  • 1 piece Yellow onion, thinly sliced
  • 1 piece Tart apple (e.g., Granny Smith), cored and thinly sliced
  • 1/2 cup Low-sodium chicken broth
  • 1/3 cup Plain Greek yogurt
  • 2 tbsp Dijon mustard
  • 1/4 cup All-purpose flour (for dredging)
  • 1 piece Large egg, beaten
  • 1 tbsp Olive oil
  • 1 tbsp Unsalted butter
  • 1 tsp Caraway seeds
  • 1/2 tsp Kosher salt
  • 1/2 tsp Black pepper, freshly ground
  • 1/4 tsp Smoked paprika
  • 2 tbsp Fresh parsley, chopped

Instructions

  1. Pat pork medallions dry and season both sides with 1/4 tsp salt, 1/4 tsp pepper, and smoked paprika. Dredge lightly in flour, dip in beaten egg, and set aside.

  2. Heat olive oil in a large skillet over medium-high heat. Add pork medallions in a single layer and sear 2 minutes per side until golden; work in batches if needed. Transfer to a plate and tent loosely with foil.

  3. Reduce heat to medium and add butter to the same skillet. Add sliced onion and cook 6–8 minutes, stirring occasionally, until soft and lightly caramelized.

  4. Stir in apple slices and cook 2 minutes until they begin to soften. Add drained sauerkraut and caraway seeds and stir to combine.

  5. Pour in chicken broth, scrape any browned bits from the pan, and bring to a gentle simmer. Season to taste with remaining salt and pepper.

  6. Nestle the seared pork medallions back into the sauerkraut mixture, cover, and simmer 6–8 minutes until pork reaches an internal temp of 145°F and flavors meld.

  7. Whisk together Greek yogurt and Dijon mustard in a small bowl. Off the heat, stir the mustard-yogurt into the skillet to create a light, tangy finish—do not boil after adding yogurt.

  8. Taste and adjust seasoning. Sprinkle chopped parsley over the top and serve straight from the skillet with boiled potatoes, spaetzle, or rye bread.

Tips & Notes

  • Drain sauerkraut well to avoid a watery skillet; reserve a tablespoon of sauerkraut juice if you like extra tang.
  • Sear pork quickly on high heat for color, then finish gently with the sauerkraut to keep the medallions tender.
  • Swap Greek yogurt for sour cream if you prefer a richer finish, but add off the heat to prevent curdling.
  • Serve with boiled potatoes or a simple green salad to keep the meal balanced.