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Pork Chop and Sauerkraut Casserole

Tender pork chops baked with tangy sauerkraut, onions, and apples for a hearty, old-fashioned comfort meal.
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Prep Time 15 minutes
Cook Time 1 minute
Total Time 1 minute
Servings: 4 servings
Course: Dinner, Main Dish
Cuisine: American, German
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 4 bone-in pork chops about 1 inch thick
  • 1 tbsp butter or oil
  • 1 medium onion, sliced
  • 1 apple, peeled and sliced Granny Smith or Honeycrisp
  • 2 cups sauerkraut, drained
  • 0.5 tsp caraway seeds optional
  • 0.5 tsp black pepper
  • 0.5 tsp salt adjust to taste
  • 0.5 cup chicken broth or apple juice
  • 1 tsp brown sugar optional
  • 1 tbsp Dijon mustard optional
  • 0.5 tsp paprika optional
  • 1 tbsp fresh parsley or thyme for garnish

Equipment

  • Skillet
  • Mixing bowls
  • 9x13 inch baking dish
  • Aluminum foil

Method
 

  1. Preheat oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
  2. Brown pork chops in butter or oil, 2–3 minutes per side. Remove and set aside.
  3. In same skillet, sauté onions and apples for 3–4 minutes until softened.
  4. Layer half the sauerkraut in baking dish, then pork chops, onion-apple mixture, and remaining sauerkraut.
  5. Season with caraway seeds, salt, pepper, paprika, and Dijon mustard if using.
  6. Pour broth or apple juice around edges and sprinkle brown sugar on top.
  7. Cover tightly with foil and bake 1 hour. Remove foil and bake 20–25 minutes more until tender.
  8. Garnish with parsley or thyme before serving.

Notes

Use smoked pork chops for a deeper flavor. For less tang, rinse sauerkraut lightly before using.