These Polish Paleo Pork Chops bring the rich, comforting flavors of traditional Polish cooking into a Paleo-friendly version. Pork chops are layered with kapusta or sauerkraut, carrots, onion, and warm spices, then slow-baked until tender. The result is a hearty, gut-friendly dish that’s perfect for family dinners or holiday gatherings.

Serves: 6–8
Prep time: 30 minutes (plus 2 hours marinating)
Cook time: 1 hour 30 minutes

Ingredients

  • 2–2 ½ lbs pork chops
  • Salt, pepper, and sweet paprika (to taste)
  • 2 lbs kapusta (or sauerkraut, naturally fermented in brine) —[Click here for kapusta recipe]
  • 2 cloves garlic, minced or pressed
  • ½ teaspoon turmeric
  • 2 bay leaves
  • 4 whole allspice berries
  • 2 onions, diced
  • ¼ cup olive oil (divided)
  • 4 carrots, peeled and shredded

Instructions

  1. Season pork chops with salt, pepper, and paprika. Place in a sealed container and refrigerate for 2 hours.
  2. Preheat oven to 350°F (175°C).
  3. If using sauerkraut: add it to a pot with ¼ cup water, bring to a boil, then drain. (Skip this step if using kapusta.)
  4. Add 2 cups water, garlic, turmeric, bay leaves, 1 teaspoon salt, ½ teaspoon black pepper, and allspice to the pot. Simmer sauerkraut/kapusta for 30 minutes.
  5. Meanwhile, sauté onion in 1 tablespoon olive oil until just beginning to brown. Add onion and shredded carrot to sauerkraut mixture.
  6. Heat 2 tablespoons olive oil in a frying pan. Brown pork chops on both sides.
  7. In a 9×13-inch casserole dish, layer half of the sauerkraut mixture on the bottom. Place browned pork chops on top, then cover with the remaining sauerkraut mixture.
  8. Cover dish with foil or lid and bake for 90 minutes, until pork is tender and flavors are well combined.

Notes

Note: This dish combines the traditional Polish flavors of kapusta or sauerkraut with tender pork chops, all adapted for a Paleo-friendly, gut-friendly version without grains or dairy.