Pork Chop and Sauerkraut Casserole

Here’s a classic way to make a Pork Chop and Sauerkraut Casserole—a hearty, comforting dish that’s simple to prepare.

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🥘 Pork Chop and Sauerkraut Casserole

Ingredients:

• 4 bone-in or boneless pork chops

• 1 can (14–16 oz) sauerkraut, drained

• 1 medium onion, thinly sliced

• 1 apple, peeled and sliced (optional, adds sweetness)

• 1 cup chicken broth

• 1 teaspoon paprika

• Salt and pepper to taste

• 1–2 tablespoons butter or oil

• 1 teaspoon caraway seeds (optional)

• 1–2 tablespoons flour (optional, for thickening)

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Instructions:

1. Preheat Oven:

   • Set oven to 350°F (175°C).

2. Prepare Pork Chops:

   • Season pork chops with salt, pepper, and paprika.

   • In a skillet, heat butter or oil over medium-high heat.

   • Brown pork chops 2–3 minutes per side (they don’t need to be fully cooked).

3. Layer Ingredients in Casserole:

   • In a greased casserole dish, layer half of the sauerkraut.

   • Add browned pork chops on top.

   • Layer remaining sauerkraut, onion slices, and apple slices if using.

   • Sprinkle caraway seeds over the top if desired.

4. Add Liquid:

   • Pour chicken broth over the layers.

   • Cover casserole with foil.

5. Bake:

   • Bake for 45–60 minutes, until pork chops are tender and cooked through (internal temperature 145°F / 63°C).

   • Optional: For a thicker sauce, mix 1–2 tablespoons of flour with a little water and stir into the casserole during the last 10 minutes of baking.

6. Serve:

   • Serve hot with mashed potatoes, roasted vegetables, or crusty bread.

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Tips:

• For extra flavor, brown the onions and apples with the pork chops before layering.

• Leftovers taste even better the next day as the flavors meld together.

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I can also give a one-pot slow cooker version of this casserole that’s even easier for busy days. Do you want that version?