Pork Chop and Sauerkraut Casserole – A Cozy, Tangy Comfort Classic
Few dishes capture the essence of rustic comfort like a Pork Chop and Sauerkraut Casserole. This old-fashioned favorite combines tender, juicy pork chops with tangy sauerkraut, sweet onions, and a hint of apple for balance. Slowly baked until the flavors meld perfectly, the result is a hearty, deeply savory meal that warms both the kitchen and the heart.
Rooted in Central and Eastern European cooking traditions, this casserole is all about balance—richness from the pork, brightness from the sauerkraut, and subtle sweetness from apple or onion. It’s the kind of dish that’s as at home on a Sunday dinner table as it is in a cozy winter kitchen.
Whether you serve it with mashed potatoes, rye bread, or buttered noodles, Pork Chop and Sauerkraut Casserole is a timeless one-pan wonder that celebrates simple, hearty cooking.
Ingredients:
- 4 bone-in pork chops (about 1 inch thick)
- 1 tablespoon butter or oil
- 1 medium onion, sliced
- 1 apple, peeled and sliced (Granny Smith or Honeycrisp work well)
- 2 cups sauerkraut, drained but not rinsed
- ½ teaspoon caraway seeds (optional but traditional)
- ½ teaspoon black pepper
- ½ teaspoon salt (adjust based on sauerkraut’s saltiness)
- ½ cup chicken broth or apple juice
- 1 teaspoon brown sugar (optional, for mellowing acidity)
- 1 tablespoon Dijon mustard (optional, for flavor depth)
- ½ teaspoon paprika (optional, for color)
- 1 tablespoon fresh parsley or thyme (for garnish)
Instructions:
- Preheat the oven: Set your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish or casserole pan.
- Brown the pork chops: In a large skillet over medium-high heat, melt the butter or heat oil. Sear the pork chops for 2–3 minutes on each side until golden brown. Remove from skillet and set aside.
- Sauté the aromatics: In the same skillet, add sliced onions and apples. Cook for 3–4 minutes until lightly softened and fragrant.
- Layer the casserole: Spread half of the sauerkraut evenly over the bottom of the baking dish. Layer the browned pork chops on top. Spoon the onion-apple mixture over the pork chops. Top with the remaining sauerkraut.
- Add the seasonings: Sprinkle with caraway seeds, black pepper, and paprika. Drizzle with Dijon mustard (if using).
- Pour in the liquid: Pour chicken broth or apple juice around the edges of the dish. Sprinkle brown sugar on top to balance the tangy flavors.
- Bake: Cover tightly with foil and bake for 1 hour. Then remove the foil and bake an additional 20–25 minutes, or until the pork is tender and the top is slightly caramelized.
- Garnish and serve: Remove from the oven and rest for 5 minutes. Garnish with chopped parsley or thyme and serve warm.
Tips & Tricks
- For extra flavor: Use smoked pork chops or a splash of dry white wine for added depth.
- To reduce tanginess: Rinse sauerkraut lightly under water before draining, or add a tablespoon of brown sugar for balance.
- Make it creamy: Mix ¼ cup sour cream into the sauerkraut before baking for a richer, milder flavor.
- Add potatoes: Layer thinly sliced potatoes under the sauerkraut for a one-dish meal.
Variations
- German Style: Add bratwurst pieces and a touch of beer instead of broth.
- Sweet and Savory: Use applesauce instead of apple slices for a smoother sweetness.
- Low-carb: Skip the sugar and apples and serve with cauliflower mash.
- Slow Cooker Option: Cook on low for 6–7 hours or on high for 3–4 hours for fall-apart tender pork.
Pork Chop and Sauerkraut Casserole
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- Brown pork chops in butter or oil, 2–3 minutes per side. Remove and set aside.
- In same skillet, sauté onions and apples for 3–4 minutes until softened.
- Layer half the sauerkraut in baking dish, then pork chops, onion-apple mixture, and remaining sauerkraut.
- Season with caraway seeds, salt, pepper, paprika, and Dijon mustard if using.
- Pour broth or apple juice around edges and sprinkle brown sugar on top.
- Cover tightly with foil and bake 1 hour. Remove foil and bake 20–25 minutes more until tender.
- Garnish with parsley or thyme before serving.
Notes
Serving Suggestions
Serve Pork Chop and Sauerkraut Casserole with buttery mashed potatoes, roasted carrots, or rye bread to soak up the flavorful juices. It also pairs beautifully with a crisp green salad or braised red cabbage. For a rustic presentation, serve straight from the casserole dish with a sprinkle of fresh herbs and a side of mustard.
Storage Information
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze individual portions for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheat: Warm gently in the oven at 325°F until heated through, or microwave on medium heat for 2–3 minutes.
FAQ
Q: Can I use boneless pork chops?
A: Yes! Boneless chops work fine but may cook faster. Check for doneness after 45 minutes.
Q: Is it necessary to rinse the sauerkraut?
A: Not always. If you enjoy a stronger tang, skip rinsing. For a milder flavor, rinse and drain lightly.
Q: Can I make this casserole ahead of time?
A: Absolutely. Assemble everything up to one day ahead, refrigerate, and bake when ready.
Q: Can I substitute chicken or another meat?
A: You can try this with chicken thighs or smoked sausage for a tasty twist.
History / Fun Facts
The Pork and Sauerkraut combination has deep roots in German and Eastern European cuisine, where pork symbolizes prosperity and sauerkraut represents good luck. Traditionally served on New Year’s Day, this hearty pairing was believed to bring blessings for the year ahead.
When immigrants brought these recipes to America, they adapted them into easy, family-style casseroles. The oven-baked version became a favorite in Midwestern kitchens, offering the same tangy, meaty satisfaction with minimal effort. Today, this humble dish remains a flavorful link to culinary tradition and comfort cooking.
