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Pork Chop and Sauerkraut Casserole

Tender pork chops baked with tangy sauerkraut, creamy sauce, and onions — a classic comfort casserole with old-world flavor.
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Prep Time 15 minutes
Cook Time 1 minute
Total Time 1 minute
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, German
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Casserole Base
  • 4 bone-in pork chops about 1 inch thick
  • 2 cups sauerkraut drained slightly
  • 1 onion thinly sliced
  • 1 apple peeled and thinly sliced (optional)
  • 1 can (10.5 oz) cream of mushroom soup
  • 0.5 cup sour cream
  • 1 tsp caraway seeds optional
  • 0.5 tsp black pepper
  • 1 tbsp olive oil for searing
  • salt to taste
  • 1 cup shredded Swiss or mozzarella cheese optional topping

Equipment

  • 9x13-inch baking dish
  • Skillet
  • Mixing bowl
  • Aluminum foil
  • Spatula

Method
 

  1. Preheat oven to 350°F (175°C). Lightly grease a baking dish.
  2. Sear pork chops in oil until lightly browned on both sides, then set aside.
  3. In a bowl, mix sauerkraut, onion, apple, sour cream, caraway seeds, pepper, and soup.
  4. Spread half the mixture in the baking dish. Place pork chops on top, then add remaining mixture.
  5. Sprinkle cheese on top if desired.
  6. Cover with foil and bake 45 minutes. Uncover and bake an additional 15–20 minutes until tender.
  7. Let rest before serving and garnish if desired.

Notes

This casserole tastes even better the next day. Serve with mashed potatoes or rye bread.