Pork Chop and Sauerkraut Casserole – A Comforting Oven-Baked Classic

Looking for a hearty, flavorful meal that combines savory pork chops with tangy sauerkraut? This Pork Chop and Sauerkraut Casserole is the perfect comfort food dish. Easy to prepare and packed with old-fashioned flavor, it’s ideal for a cozy family dinner or a rustic holiday meal. Let’s dive into the ingredients, step-by-step instructions, and tips for making this classic casserole perfectly every time.

Ingredients

To make this delicious Pork Chop and Sauerkraut Casserole, you’ll need the following ingredients:

4 bone-in pork chops
2 tablespoons vegetable oil (for browning)
1 large onion, thinly sliced
2 cups sauerkraut, well-drained
1/2 cup apple juice (adds sweetness and balances the sauerkraut)
1 teaspoon caraway seeds (optional, but adds authentic flavor)
Salt and black pepper, to taste
Optional garnish: Fresh chopped parsley

Step-by-Step Instructions

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). A properly heated oven ensures even cooking and a golden finish on your pork chops.

Step 2: Brown the Pork Chops

Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat.
Season your bone-in pork chops generously with salt and pepper.
Place the chops in the skillet and sear each side for about 3–4 minutes, until they develop a rich golden color.
Remove them from the pan and set aside.
Tip: Browning the pork chops seals in juices and enhances flavor. Don’t skip this step!

Step 3: Sauté the Onion

In the same skillet, add the sliced onion.
Sauté for 5 minutes or until soft and translucent. This step builds depth in flavor.

Step 4: Combine Sauerkraut Mixture

Add the drained sauerkraut, apple juice, and caraway seeds to the onions in the skillet.
Stir well to combine and let it cook for 2–3 minutes, just until warmed through.
The apple juice cuts through the tanginess of sauerkraut while the caraway seeds add a traditional twist.

Step 5: Assemble the Casserole

Transfer the sauerkraut mixture to a casserole dish.
Place the browned pork chops on top of the sauerkraut layer.

Step 6: Bake the Casserole

Cover the casserole dish with aluminum foil.
Bake in the preheated oven for 45 minutes.
After 45 minutes, remove the foil and bake for an additional 15 minutes to allow the pork to brown and crisp up slightly.

Step 7: Serve and Enjoy

Remove the dish from the oven and let it rest for a few minutes.
Garnish with fresh parsley if desired.
Serve hot with mashed potatoes, buttered noodles, or crusty bread.

Recipe Tips and Variations

Boneless pork chops can be used, but bone-in chops tend to be juicier and more flavorful.
For a sweeter twist, stir in sliced apples with the sauerkraut.
Want more texture? Add diced potatoes or baby carrots to the casserole dish before baking.
This dish pairs perfectly with German mustard or apple chutney on the side.

Final Thoughts

This Pork Chop and Sauerkraut Casserole is a satisfying dish that brings rustic charm and robust flavor to the dinner table. With minimal prep and rich results, it’s no wonder this recipe remains a family favorite across generations.

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Pork Chop and Sauerkraut Casserole