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Main dishes

Baked pork with sauerkraut and Brussels sprouts

Name: Baked pork with sauerkraut and Brussels sprouts
Prep time: 15 min
Cook time: 1 h 20 min
Total time: 1 h 35 min
Yield: 4 servings
Cuisine: Slovak
Ingredients: 700 g Cabbage; 250 g Brussels sprouts; 100 g Bacon; 1 Onion; to taste Salt and pepper; 4 slices Pork; for frying Vegetable oil

Seared pork slices baked over sauerkraut with Brussels sprouts and bacon in a covered dish for about an hour at 180°C (350°F). Serves 4.

Slovak cuisine · Translated from Slovak · October 24, 2026

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Recipe at a glance

Prep time: 15 min
Cook time: 1 hr 20 min
Total time: 1 hr 35 min
Temperature: 180 °C (350 °F)
Servings: 4 servings
Difficulty: Easy

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Pork slices with sauerkraut and Brussels sprouts are an all-in-one meal finished in a covered roasting pan. Boil the Brussels sprouts until tender, briefly sear the pork and fry the bacon, then combine the vegetables and bacon with the sauerkraut, including its brine if you like. Arrange the pork on top and bake for about an hour at 180°C (350°F). A Remoska, a countertop electric roasting pot, also works. The hands-on preparation takes only about ten minutes.

Ingredients

4 servings

Cabbage 700 g
Brussels sprouts 250 g
Bacon 100 g
Onion 1
Salt and pepper to taste
Pork 4 slices
Vegetable oil for frying

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Instructions

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Wash the Brussels sprouts, boil them whole in salted water until tender, and drain. Chop the sauerkraut into smaller pieces if needed, and reserve the brine if you like its tangy flavor. Preheat the oven to 180°C (350°F).
Trim the pork slices and lightly pound them. Heat the oil in a skillet and sear the pork on both sides, then set aside. Cut the bacon into pieces and fry it in the same oil.
Combine the sauerkraut, Brussels sprouts, and bacon. Season with salt and pepper and mix well. Transfer to a baking dish or roasting pan (a Remoska electric roasting pot also works), arrange the pork on top, and cover. Bake for about an hour, depending on your oven.

Tip: The Brussels sprouts are cooked when you can easily pierce them with a knife. Cut larger sprouts in half after cooking so they mix more easily with the sauerkraut and absorb its flavor.

Nutrition facts

Approximate values per serving, calculated from the ingredients

Energy: 426 kcal
Protein: 33 g
Carbohydrates: 18 g
of which sugars: 8.1 g
Fat: 25 g
of which saturates: 8.7 g
Fiber: 7.2 g
Salt: 1.2 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Bravčové plátky s kyslou kapustou a ružičkovým kelom z rúry