Pork Chop and Sauerkraut Casserole

As cool autumn nights set in, nothing satisfies quite like a hearty, homemade casserole. This one-pan Pork Chop and Sauerkraut Casserole combines tender pork chops, creamy potatoes, tart apples, and tangy sauerkraut for a flavorful meal that’s perfect for two.

Made in a cast iron skillet, this German-inspired bake uses simple pantry ingredients. As everything simmers in the oven, the sauerkraut infuses the dish with its signature zing. It’s comfort food at its finest – warm, filling, and full of old-world charm. Follow these steps to create this satisfying weeknight dinner.

Ingredients

For the Casserole:

1. Prepare the Pork Chops: Pat pork chops dry and season both sides with 1/4 tsp salt and 1/8 tsp pepper.
2. Brown the Pork Chops: In a 10-inch cast iron or ovenproof skillet over medium-high heat, melt butter. Add pork chops and cook 3-4 minutes per side until browned. Transfer to a plate.
3. Sauté the Onion and Apple: Add onion, apple, caraway seeds, and a pinch of salt to the skillet. Sauté for 3-4 minutes until onions are translucent. Transfer the onion-apple mixture to the plate with the pork chops.
4. Layer the Potatoes: Arrange potato slices evenly over the bottom of the hot skillet, overlapping in circles. Sprinkle with 1/4 tsp salt and 1/8 tsp pepper.
5. Add the Layers: Top potatoes with half of the onion-apple mixture, spreading it evenly. Add an even layer of sauerkraut over the onions, then top with the remaining onion-apple mixture.
6. Add the Pork Chops: Nestle the browned pork chops into the sauerkraut layer. Pour chicken broth evenly over the top.
7. Bake: Cover the skillet tightly with foil and transfer to a preheated 350°F oven. Bake for 45-60 minutes until the pork chops are cooked through (145°F internal temperature) and the potatoes are fork-tender.
8. Rest and Serve: Remove the skillet from the oven and let rest for 10 minutes before uncovering. Garnish with chopped parsley.