Oven Pork Chops and Sauerkraut
This rustic casserole features succulent bone-in pork chops baked to tenderness alongside tangy sauerkraut, sweet apple, savory onions, and optional potatoes. Infused with gentle spices and a splash of broth, this old-world dish is a comforting choice for a hearty family supper.
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Servings: 6
Ingredients
- 1 medium-sized apple peeled and thinly sliced (optional, for a touch of natural sweetness)
- 1 teaspoon of paprika powder
- ½ teaspoon of freshly ground black pepper
- Approximately 3 cups of sauerkraut drained thoroughly (do not rinse unless a milder taste is desired)
- 2 medium white potatoes sliced thinly (optional, for additional layering)
- 2 cloves of garlic finely minced
- 1 teaspoon of caraway seeds optional, for traditional flavor
- 1 medium onion cut into thin strips
- ½ teaspoon of salt adjust as necessary depending on the saltiness of the sauerkraut
- 6 pork chops with bone-in each about one inch in thickness
- 2 tablespoons of vegetable or olive oil
- 1 cup of chicken stock or water
Instructions
- Preheat the oven to 350°F (175°C).
- In a large skillet, warm the oil over medium-high heat. Season the pork chops on both sides with salt, black pepper, and paprika. Sear the chops until they are golden brown on each side, approximately 3 to 4 minutes per side. Remove them from the skillet and set aside.
- Using the same skillet, add the sliced onion and sauté until softened, about 3 to 4 minutes. Add the minced garlic and cook for an additional minute, stirring frequently to prevent burning.
- In a 9x13-inch baking dish, spread half of the drained sauerkraut evenly over the bottom. If using, arrange the thin slices of potato and apple over the sauerkraut. Sprinkle half of the caraway seeds over the top.
- Place the seared pork chops in a single layer over the sauerkraut mixture.
- Distribute the remaining sauerkraut and sautéed onions on top of the pork chops. Evenly pour the chicken broth or water over the contents of the dish. Sprinkle with the rest of the caraway seeds, if using.
- Cover the dish tightly with aluminum foil and bake for 1 hour. Then, remove the foil and continue baking for another 10 to 15 minutes, allowing the top to take on a light golden hue.
- Once baked, allow the dish to rest for 5 minutes before serving. The pork will be exceptionally tender, and the flavors well melded with the sauerkraut.