Pork Chop and Sauerkraut Casserole
When you crave the comforting flavors of a hearty home-cooked meal that fills your kitchen with warmth and nostalgia, few dishes can compete with a Pork Chop and Sauerkraut Casserole. This traditional recipe brings together tender, juicy pork chops and tangy sauerkraut, all baked slowly in the oven until the flavors meld into pure perfection. It’s a rustic, old-world dish with timeless appeal — equal parts savory, tangy, and deeply satisfying.
This casserole isn’t just food; it’s heritage in a pan. The recipe traces its roots back to Central and Eastern European kitchens, where pork and fermented cabbage were staples of comfort and preservation. Over time, families have adapted it, layering potatoes, onions, and even cream soups for that modern creamy twist.
Whether you’re seeking a Sunday dinner centerpiece or a cozy winter meal, this dish captures the soul of comfort cooking.
A Little History and Heart
Sauerkraut, a German word meaning “sour cabbage,” has long symbolized good luck and prosperity when eaten with pork on New Year’s Day. The reason? Pigs root forward — a symbol of progress and abundance — while sauerkraut’s golden hue represents wealth.
Over the generations, home cooks realized the combination wasn’t just symbolic — it was delicious. The acidity of sauerkraut cuts beautifully through the richness of pork, balancing flavors in a way that feels both hearty and refreshing. The addition of potatoes, apples, or onions adds layers of sweetness and comfort.
In this version, we bake thick-cut pork chops nestled atop a bed of sauerkraut mixed with onion, apple, and creamy soup base, creating a luscious sauce beneath the tender meat. The result is a one-dish wonder that tastes like family and tradition.
Flavor and Texture Experience
Each bite of this casserole tells a story of balance. The pork chops emerge succulent and flavorful, having soaked up the tang and aroma of the sauerkraut. The sauerkraut base transforms into a slightly sweet, tangy bed with caramelized edges. If you’ve layered potatoes or apples, you’ll find creamy, tender bites beneath, infused with all the savory juices from the bake.
The cream of mushroom soup adds an old-fashioned richness that ties the textures together, while caraway seeds lend that authentic German flavor. Every element works in harmony — savory, tart, creamy, and lightly sweet.
Why You’ll Love This Dish
- One-pan convenience for easy prep and cleanup
- Perfect balance of tangy and savory
- Customizable — add apples, potatoes, or cheese
- Make-ahead friendly for busy nights
- Comfort food that feeds the soul and the whole family
Ingredient Story
This casserole thrives on simple pantry ingredients. Pork chops deliver protein and depth, sauerkraut brings brightness, and the soup base ensures creamy, indulgent texture. The apples (if you choose to include them) act as a secret weapon — adding natural sweetness that balances the acidity.
Ingredients
— For the Casserole
- — 4 bone-in pork chops (about 1 inch thick)
- — 2 cups sauerkraut, drained slightly
- — 1 medium onion, thinly sliced
- — 1 apple, peeled and thinly sliced (optional for sweetness)
- — 1 can (10.5 oz) cream of mushroom soup
- — ½ cup sour cream
- — 1 teaspoon caraway seeds (optional but traditional)
- — ½ teaspoon black pepper
- — 1 tablespoon olive oil or butter
- — Salt, to taste
- — 1 cup shredded Swiss or mozzarella cheese (optional topping)
Instructions
- Preheat the oven.
Set to 350°F (175°C). Grease a 9×13-inch baking dish lightly with butter or olive oil. - Sear the pork chops.
In a skillet over medium-high heat, add oil or butter and sear pork chops for about 2 minutes per side, just until lightly browned. Remove and set aside. - Prepare the sauerkraut mixture.
In a mixing bowl, combine sauerkraut, sliced onion, apple, caraway seeds, pepper, sour cream, and cream of mushroom soup. Stir until evenly mixed. - Assemble the casserole.
Spread half of the sauerkraut mixture into the baking dish. Place pork chops over it in a single layer. Cover with the remaining sauerkraut mixture. - Optional cheesy topping.
If using cheese, sprinkle it evenly over the top for a melty golden finish. - Bake until tender.
Cover with foil and bake for 45 minutes. Remove foil and continue baking for another 15–20 minutes, until pork is tender and edges bubble. - Rest before serving.
Let the casserole rest 5–10 minutes before serving to allow juices to redistribute. - Serve warm.
Garnish with fresh parsley or paprika and serve alongside mashed potatoes, rye bread, or a crisp green salad.
Tips for Perfect Results
- Choose thick-cut chops to prevent dryness.
- Lightly rinse sauerkraut if you prefer milder tang.
- For extra depth, sauté onions before mixing.
- Add a layer of thinly sliced potatoes for a heartier version.
- Double the recipe for easy meal prep or larger gatherings.
Pairing Suggestions
- Drink: German Riesling, crisp apple cider, or a light lager
- Side: Garlic mashed potatoes, buttered egg noodles, or roasted carrots
- Salad: Simple cucumber-dill salad or coleslaw to add freshness
Storage & Reheating
- Refrigerate leftovers in a sealed container for up to 4 days.
- Reheat in oven at 300°F for 15 minutes or microwave single servings.
- Freezes beautifully — wrap tightly in foil and freeze for up to 3 months.
Make-Ahead Option
Assemble the casserole (unbaked), cover tightly with foil, and refrigerate overnight. Bake when ready to serve — add an extra 10 minutes of cook time. Perfect for busy weeknights or make-ahead holiday meals.
Pork Chop and Sauerkraut Casserole
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Lightly grease a baking dish.
- Sear pork chops in oil until lightly browned on both sides, then set aside.
- In a bowl, mix sauerkraut, onion, apple, sour cream, caraway seeds, pepper, and soup.
- Spread half the mixture in the baking dish. Place pork chops on top, then add remaining mixture.
- Sprinkle cheese on top if desired.
- Cover with foil and bake 45 minutes. Uncover and bake an additional 15–20 minutes until tender.
- Let rest before serving and garnish if desired.
Notes
Variations
- Potato Layer: Add thin slices of potato under the pork for a built-in side dish.
- Sweet Apple Layer: Add a layer of sweet-tart apples for contrast.
- Cheesy Bake: Add shredded Swiss for a creamy, tangy finish.
- Spicy Version: Add a dash of mustard or paprika for extra kick.
- Low-Carb Swap: Replace cream of mushroom with heavy cream and chicken broth blend.
Flavor Notes & Family Touch
Every household that loves pork and sauerkraut has its version of this comforting dish — some lean classic and tangy, others creamy and indulgent. No matter how you adapt it, the essence remains the same: slow-baked harmony of pork and sauerkraut, hearty, humble, and deeply flavorful.
This version bridges the best of both worlds — rustic flavor and modern convenience — honoring the tradition while offering a weeknight-friendly approach.
