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Pork Chop and Sauerkraut Casserole

Tender pork chops baked with savory sauerkraut, onions, and apples for a comforting, old-fashioned casserole.
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Prep Time 10 minutes
Cook Time 1 minute
Total Time 1 minute
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, German-inspired
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 4 bone-in pork chops about 1 inch thick
  • 2 tbsp olive oil or butter
  • to taste salt and black pepper
  • 1 large yellow onion sliced
  • 2 cloves garlic minced
  • 1 can sauerkraut 14–16 oz, drained but not rinsed
  • 1 apple peeled and thinly sliced
  • 1 tsp caraway seeds optional
  • 1 tsp paprika
  • 1 cup chicken broth

Equipment

  • Large skillet
  • Casserole dish
  • Spatula
  • Oven

Method
 

  1. Preheat oven to 350°F (175°C).
  2. Pat pork chops dry and season with salt and black pepper.
  3. Heat olive oil or butter in a skillet over medium-high heat. Sear pork chops 2–3 minutes per side until lightly browned, then remove.
  4. Sauté onions in the same skillet until softened and lightly golden. Add garlic and cook 1 more minute.
  5. Spread half the sauerkraut in a casserole dish, then layer half the onions and apples on top.
  6. Sprinkle with paprika and caraway seeds.
  7. Place seared pork chops on top.
  8. Add the remaining sauerkraut, onions, and apples on top of the pork.
  9. Pour chicken broth evenly over everything.
  10. Cover with a lid or foil and bake for 1 hour 30 minutes.
  11. Uncover for the last 10 minutes to lightly brown the top.
  12. Let rest 5 minutes before serving. Garnish with parsley or thyme if desired.

Notes

This casserole is even better when made ahead and reheated gently. Serve with mashed potatoes or buttered noodles for a complete meal.