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.
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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.
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Pork Chop and Sauerkraut Casserole
| Ingredient | Quantity |
|---|---|
| Bone-in pork chops | 2 (about 1/2 inch thick, 4 oz each) |
| Kosher salt | 1/2 tsp, divided |
| Black pepper | 1/4 tsp, divided |
| Unsalted butter | 1 tbsp |
| Yellow onion, diced | 1 medium (about 1 cup) |
| Granny Smith apple, diced | 1 large (about 1 1/2 cups) |
| Caraway seeds | 1/2 tsp |
| Russet potatoes, sliced | 2 medium (about 1 lb) |
| Sauerkraut, drained | 1 1/2 cups |
| Low-sodium chicken broth | 3/4 cup |
| Fresh parsley, chopped | For garnish |
Instructions
- Prepare the Pork Chops: Pat pork chops dry and season both sides with 1/4 tsp salt and 1/8 tsp pepper.
- 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.
- 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.
- 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.
- 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.
- Add the Pork Chops: Nestle the browned pork chops into the sauerkraut layer. Pour chicken broth evenly over the top.
- 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.
- Rest and Serve: Remove the skillet from the oven and let rest for 10 minutes before uncovering. Garnish with chopped parsley.
