Here’s a classic, flavorful version 👇
🥘 Pork Chop and Sauerkraut Casserole
🧂 Ingredients
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4–6 bone-in pork chops (about 1 inch thick)
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Salt and pepper, to taste
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1 tbsp oil or butter (for browning)
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1 medium onion, sliced
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2 cups sauerkraut (drained but not rinsed — unless you want it milder)
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1 apple, peeled and thinly sliced (optional but adds lovely sweetness)
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½ tsp caraway seeds (optional, for traditional flavor)
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½ cup chicken broth (or water)
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1 tsp brown sugar (optional, to balance tang)
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1 cup mashed or thinly sliced cooked potatoes (optional, for layering)
🔥 Instructions
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Preheat oven:
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350°F (175°C).
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Brown the pork chops:
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Heat oil or butter in a skillet over medium-high heat.
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Season chops generously with salt and pepper.
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Brown on both sides (about 3–4 minutes per side). Remove and set aside.
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Layer the casserole:
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In a 9×13-inch baking dish, layer half the sauerkraut.
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Add onion slices, apple slices (if using), and sprinkle with caraway seeds.
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Arrange browned pork chops on top.
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Spread the remaining sauerkraut over the chops.
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Mix broth and brown sugar together, then pour over everything.
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(If using potatoes, layer them at the bottom or between sauerkraut layers.)
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Cover and bake:
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Cover tightly with foil.
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Bake for 1½ to 2 hours, until pork chops are tender and flavors meld together.
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Uncover for the last 15 minutes to lightly brown the top if desired.
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🍽️ Serve With
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Mashed potatoes or buttered noodles
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Rye bread and mustard on the side
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A sprinkle of fresh parsley for color
💡 Tips
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Use thick-cut chops — thinner ones can dry out during the long bake.
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Add a handful of bacon pieces or kielbasa slices for a smoky twist.
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For extra richness, stir in a spoonful of sour cream just before serving.
Would you like me to give you a slow-cooker version of this casserole too (set-it-and-forget-it style)?
