Looking for a hearty, no-fuss dinner that brings together the richness of pork and the tangy goodness of sauerkraut? This Pork Chop and Sauerkraut Casserole is a comforting classic that’s easy to prepare and satisfying to serve. Perfect for chilly evenings or Sunday dinners, this dish is packed with savory flavor and offers a balance between the tender, juicy pork chops and the zesty sauerkraut that’s been slowly baked to perfection.
This casserole has been a beloved family favorite for generations, offering simple ingredients and rustic flavors. Whether you’re new to cooking with sauerkraut or already a fan, this recipe is guaranteed to become a repeat in your kitchen.
Time Required:
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Prep Time: 15 minutes
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Cook Time: 1 hour
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Total Time: 1 hour 15 minutes
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Servings: 4–6
Ingredients:
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4–6 bone-in pork chops
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1 tablespoon olive oil
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1 large onion, thinly sliced
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2 garlic cloves, minced
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4 cups sauerkraut, drained (but not rinsed)
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1/2 cup chicken broth
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1 tablespoon brown sugar (optional, to balance acidity)
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1 teaspoon caraway seeds (optional for traditional flavor)
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Salt and freshly ground black pepper, to taste
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Fresh parsley or chives for garnish
Preparation Steps:
1. Preheat the Oven:
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch glass or ceramic baking dish and set it aside.
2. Sear the Pork Chops:
In a large skillet, heat the olive oil over medium-high heat. Season the pork chops on both sides with salt and pepper. Once the oil is hot, sear the pork chops for 2–3 minutes per side until nicely browned. This helps seal in the juices and adds color to the final dish. Remove the chops and set aside.
3. Sauté the Aromatics:
In the same skillet, add the sliced onion and sauté until soft and translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
4. Prepare the Sauerkraut Mixture:
In a large bowl, combine the sautéed onions and garlic with the sauerkraut. Stir in the chicken broth, brown sugar (if using), and caraway seeds. Mix well.
5. Assemble the Casserole:
Spread the sauerkraut mixture evenly in the prepared baking dish. Nestle the seared pork chops on top of the sauerkraut bed, pressing them down slightly so they sit within the mixture.
6. Bake the Casserole:
Cover the dish tightly with foil and bake in the preheated oven for 45 minutes. Then remove the foil and bake for an additional 15 minutes to allow the pork chops to brown further and the edges of the sauerkraut to caramelize slightly.
7. Garnish and Serve:
Remove the casserole from the oven and let it rest for 5 minutes. Sprinkle freshly chopped parsley or chives on top before serving for a pop of color and freshness.
Serving Suggestions:
This casserole pairs beautifully with creamy mashed potatoes, roasted baby carrots, or warm buttered rolls. For a lighter option, serve it with a crisp green salad or steamed green beans.
This Pork Chop and Sauerkraut Casserole is more than just a recipe—it’s a warm, nostalgic dish that brings families together around the dinner table. The sharpness of the sauerkraut is mellowed during baking, mingling with the juices from the pork and the sweet notes of onion and broth. It’s a meal that requires minimal hands-on time but delivers maximum flavor and satisfaction.
Whether you’re making it on a busy weeknight or preparing it as part of a hearty weekend dinner, this comforting casserole is bound to impress. Try it once, and you’ll find yourself coming back to this timeless dish again and again.