25-Min Polish Pork & Sauerkraut Skillet
Pork loin seared crispy, then simmered with sauerkraut, tomato, and caraway in one skillet. A Polish bigos stripped down for weeknight speed — tangy, savory, deeply satisfying.
- Total time
- 25 min
- Servings
- 4
- Calories
- 385
- Protein
- 42g
Ingredients
- 1.25 lb pork loin, cut into 1-inch cubes
- 2 cups sauerkraut, drained
- 3 tbsp tomato paste
- ¾ cup beef or chicken broth
- 1 tsp caraway seeds
- 1 tsp smoked paprika
- 1 medium yellow onion, diced
Instructions
- 1
Heat 2 tbsp oil in a large skillet over medium-high until shimmering.
- 2
Season pork with salt and pepper. Sear in batches 4–5 minutes total, until browned on edges. Transfer to a plate.
- 3
Add diced onion to the skillet. Cook 2 minutes until softened and fragrant.
- 4
Stir in tomato paste, caraway seeds, and paprika. Cook 1 minute until aromatic.
- 5
Pour in broth and add sauerkraut with the pork. Bring to a simmer, then reduce heat to medium-low and cook 10 minutes until pork is cooked through and flavors meld.
- 6
Taste and adjust salt and pepper. Serve hot in bowls with crusty bread or over rice.
Tools you’ll need
- 12-inch stainless steel or cast iron skillet with lid
- cutting board
- chef's knife
- wooden spoon
- plate
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