When cool autumn nights arrive, nothing satisfies quite like a hearty, homemade casserole. This easy one-pan Pork Chop and Sauerkraut Casserole combines tender pork chops, creamy potatoes, tart apples, and tangy sauerkraut for a flavorsome meal that’s perfect for two.
Made in a cast iron skillet, this German-inspired bake is layered up with simple pantry ingredients. As everything simmers away 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 character. Keep reading for the steps to make this satisfying weeknight dinner.
Ingredients You’ll Need
Part of the appeal of this recipe is that it uses simple ingredients you likely already have on hand:
- Pork chops – Choose bone-in for the best flavor and tenderness. Any thickness works.
- Potatoes – Starchy russets are ideal. Thinly slice into rounds.
- Onion – One medium onion, diced. You could also use shallots.
- Apple – Opt for a tart Granny Smith or other firm, tart apple. Dice the peeled apple.
- Sauerkraut – Use refrigerated, not canned. About 1 1/2 cups.
- Chicken broth – Adds moisture. Use low-sodium if you prefer.
- Butter – For browning the pork chops.
- Caraway seeds – Toast them briefly for maximum flavor.
- Salt and pepper – For seasoning each layer.
That’s it! Now let’s get this comforting casserole assembled.
Simple Steps to Build the Bake
Part of the fun of casseroles is layering up all the ingredients. Follow these easy steps:
- Brown seasoned pork chops in butter to develop flavor. Set aside.
- Sauté onion, apples and caraway seeds until softened.
- Layer potato slices in the skillet. Season with salt and pepper.
- Top with half the onion-apple mix, then the sauerkraut.
- Add remaining onion-apple mix. Nestle chops into the kraut.
- Pour in broth. Cover and bake at 350°F for 45-60 mins until pork is cooked through.
The potatoes soak up all the delicious flavors as the casserole bakes. Feel free to tweak the ingredients to your tastes – add mushrooms, peas, extra seasonings or cheese.
Serving and Storing Leftovers
This hearty bake is delicious on its own, but crusty bread is a nice accompaniment to soak up the tasty juices.
Tightly cover and refrigerate leftovers up to 4 days. To reheat, place individual portions in the microwave until hot. You can also reheat the entire casserole in a 350°F oven.
The casserole freezes well too. Let cool completely first, then freeze up to 3 months. Thaw in the refrigerator before reheating.
A few final serving suggestions:
- Garnish with fresh dill or parsley
- Stir in caraway seeds or mustard for more flavor
- Serve with cabbage salad on the side
- Pass around grainy mustard and rye bread
The Perfect Meal for Two
When you’re looking for a hearty, fuss-free meal for two, look no further than this sauerkraut pork chop casserole. Laden with potatoes, apples, onion and zingy kraut, it’s pure comfort food.
The one-pan preparation means quick assembly with minimal cleanup. As the dish bakes, the house fills with tempting aromas. Finally, you can dig into a mouthwatering meal straight from the oven.
This old-world recipe is easy to double if you have extra mouths to feed. Simply use a larger skillet and add a few more chops and veggies.
However you make it, this sauerkraut casserole is sure to satisfy. The perfect pick for a cozy meal on an autumn evening!
Pork Chop and Sauerkraut Casserole
Ingredients
- 2 bone-in pork chops about 1/2 inch thick (4 oz each)
- 1/2 tsp kosher salt divided
- 1/4 tsp black pepper divided
- 1 tbsp unsalted butter
- 1 medium yellow onion diced (about 1 cup)
- 1 large Granny Smith apple peeled, cored and diced (about 1 1/2 cups)
- 1/2 tsp caraway seeds
- 2 medium russet potatoes about 1 lb, peeled and sliced into 1/4 inch rounds
- 1 1/2 cups refrigerated sauerkraut drained and rinsed
- 3/4 cup low-sodium chicken broth
- Fresh parsley chopped, for garnish
Instructions
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Pat pork chops dry and season both sides with 1/4 tsp salt and 1/8 tsp pepper.
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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.
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Add onion, apple, caraway seeds and a pinch of salt to the skillet. Sauté 3-4 minutes until onions are translucent. Transfer onion-apple mixture to the plate with chops.
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Layer potato slices evenly over the bottom of the hot skillet, overlapping in circles. Sprinkle with 1/4 tsp salt and 1/8 tsp pepper.
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Top potatoes with half of the onion-apple mixture, spreading in an even layer.
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Add an even layer of sauerkraut over onions, then top with remaining onion-apple mixture.
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Nestle browned pork chops into the sauerkraut layer. Pour chicken broth evenly over top.
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Cover skillet tightly with foil and transfer to preheated 350°F oven. Bake 45-60 minutes until pork chops are cooked through (145°F internal temperature) and potatoes are fork tender.
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Remove skillet from oven and let rest 10 minutes before uncovering. Garnish with chopped parsley.
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Leftovers can be refrigerated for up to 4 days. Reheat individual portions in the microwave until warmed through.
