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Pork Chop and Sauerkraut Casserole Recipe – Classic Comfort Food with Bold Flavor

If you’re looking for a warm, hearty meal that’s bursting with savory and tangy flavor, this Pork Chop and Sauerkraut Casserole is the perfect choice. This one-pan dish combines juicy bone-in pork chops, sauerkraut, and onions, all baked together for a deliciously rustic dinner.

Ingredients:

4 bone-in pork chops
2 tablespoons vegetable oil
1 large onion, thinly sliced
2 cups sauerkraut, drained
1/2 cup apple juice (adds subtle sweetness)
1 teaspoon caraway seeds (traditional flavor enhancer)
Salt and pepper, to taste
Optional garnish: Chopped fresh parsley or a few apple slices for serving

Step-by-Step Instructions:

Step 1: Preheat the Oven

Set your oven to 350°F (175°C). This ensures the casserole bakes evenly and develops deep flavor.

Step 2: Season and Sear the Pork Chops

Pat the pork chops dry with paper towels.
Season both sides with salt and pepper.
In a large skillet, heat 2 tablespoons of vegetable oil over medium-high heat.
Add the pork chops and sear for 3–4 minutes per side, until golden brown.
Browning locks in juices and adds a rich flavor to the final dish.

Step 3: Sauté the Onion

Remove the pork chops from the skillet and set aside.
In the same skillet, add the sliced onion and sauté for 5 minutes, or until softened and translucent.
The onions add sweetness and depth that balances the sauerkraut’s tang.

Step 4: Mix in Sauerkraut & Flavor

Stir in the drained sauerkraut, 1/2 cup of apple juice, and 1 teaspoon of caraway seeds.
Cook for 2-3 minutes, mixing well to combine all the flavors.

Step 5: Assemble the Casserole

Transfer the sauerkraut mixture into a 9×13-inch casserole dish.
Place the browned pork chops on top of the sauerkraut layer.

Step 6: Bake

Cover the casserole dish with foil to keep moisture in.
Bake in the preheated oven for 45 minutes.
Then, remove the foil and bake for an additional 15 minutes to brown the top and crisp the edges slightly.

Step 7: Serve and Enjoy

Remove from the oven and let it rest for a few minutes. Garnish with fresh parsley (optional), and serve hot with mashed potatoes, crusty bread, or roasted vegetables.

Serving Suggestions

Pair this hearty pork and sauerkraut casserole with:

Mashed potatoes or buttered noodles
Roasted root vegetables
German-style mustard or applesauce on the side
A crisp German lager or apple cider to drink

Tips for Best Results

Use bone-in pork chops for extra flavor and juiciness.
Drain sauerkraut well to prevent excess moisture in the casserole.
Add a sliced apple or a pinch of brown sugar to the sauerkraut if you prefer a milder, sweeter flavor.
Don’t skip the searing step—it adds richness and helps the pork stay moist.

FAQs

Q: Can I make this ahead of time?
A: Yes! Assemble everything in the casserole dish, cover, and refrigerate up to 24 hours before baking.

Q: Can I use boneless pork chops?
A: You can, but they may cook faster and could dry out slightly. Bone-in is recommended for best flavor and tenderness.

Q: Is caraway seed necessary?
A: Caraway gives authentic German-style flavor, but you can skip or replace it with fennel seeds if preferred.

Pork Chop and Sauerkraut Casserole