Pork Chop and Sauerkraut Casserole

This is the ultimate one-dish comfort meal, especially popular in colder months and in Pennsylvania Dutch country. The pork chops bake low and slow with sauerkraut, becoming incredibly tender and infused with a tangy, savory flavor. The apples add a touch of sweetness that perfectly balances the sourness of the kraut.

Here is a recipe for Pork Chop and Sauerkraut Casserole.

The Concept

This casserole is all about simple, hearty ingredients that meld together beautifully in the oven:

Pork Chops: The star, which become meltingly tender.
Sauerkraut: Provides the signature tangy, savory base.
Onion and Apple: Add sweetness and depth to balance the sauerkraut.
A Little Liquid: Broth, apple juice, or beer keeps everything moist.

Ingredients

4-6 Bone-in Pork Chops (about 1-inch thick; bone-in adds more flavor)
1 lb Sauerkraut, rinsed and drained (rinsing removes some of the extreme tanginess; adjust to your taste)
1 large Yellow Onion, thinly sliced
1 large Apple (like Granny Smith or Honeycrisp), peeled, cored, and sliced or chopped
1 tbsp Olive Oil or Butter
1 cup Chicken Broth, Apple Cider, or Dry White Wine
1 tsp Caraway Seeds (optional, but traditional and delicious)
Salt and Black Pepper to taste
1 tbsp Brown Sugar (optional, helps caramelize and balance sourness)

Instructions

1. Preheat and Prepare

Preheat your oven to 350°F (175°C) .
Lightly grease a 9×13 inch baking dish.

2. Sear the Pork Chops (Highly Recommended)

This step adds a deep, savory crust that you can’t get from baking alone.

Pat the pork chops dry with a paper towel. Season both sides generously with salt and pepper.
Heat the olive oil or butter in a large skillet over medium-high heat.
Sear the pork chops for 2-3 minutes per side, until golden brown. They do not need to be cooked through.
Remove the chops to a plate.

3. Sauté the Aromatics

In the same skillet (to pick up those browned bits), add the sliced onion. Cook for 4-5 minutes until softened.
Add the sliced apple and cook for 2 more minutes.
If using, stir in the caraway seeds and brown sugar, and cook for 1 minute until fragrant.

4. Assemble the Casserole

Spread half of the rinsed and drained sauerkraut evenly over the bottom of the prepared baking dish.
Top with half of the sautéed onion and apple mixture.
Place the seared pork chops on top.
Cover the pork chops with the remaining sautéed onion and apple mixture.
Top with the remaining sauerkraut.

5. Add Liquid

Pour the chicken broth (or apple cider/wine) evenly over the top of the casserole. This will create steam and keep everything moist.

6. Bake

Cover the baking dish tightly with foil.
Bake for 45 minutes.
Remove the foil and bake for an additional 15-20 minutes, or until the pork chops are tender and cooked through (internal temperature of 145°F-160°F).

7. Rest and Serve

Let the casserole rest for 5-10 minutes before serving.
Serve hot, spooning the sauerkraut and juices over the pork chops.

Why This Works

Tender Pork: The combination of the acidic sauerkraut and the slow, covered baking breaks down the connective tissue in the pork, making it incredibly tender.
Flavor Balance: The tangy sauerkraut, sweet apples and onions, and savory pork create a perfect, complex flavor profile.
One-Dish Meal: It’s a complete meal in one dish—protein and vegetables (if you consider sauerkraut a veggie).

Tips for Success

Rinse the Sauerkraut: Unless you love an intensely sour flavor, rinsing the sauerkraut in a colander under cold water will mellow it out significantly.
Don’t Skip the Sear: This is the most important step for flavor. It adds a caramelized crust to the pork that prevents it from being bland.
Use Bone-In Chops: Bone-in chops have more flavor and are less likely to dry out during the longer bake time.
Thicker Chops: If using very thick pork chops (1.5 inches or more), you may need to increase the covered baking time by 15-20 minutes.

Variations

Beer Version: Substitute the chicken broth with 1 cup of a light lager or pilsner for a deeper, malty flavor.
German Style: Add 2 chopped potatoes to the bottom of the casserole with the sauerkraut to make it a complete one-pot meal.
Creamy Version: Stir ½ cup of sour cream into the sauerkraut mixture before assembling for a richer, creamier casserole.

Enjoy your hearty, tangy, and tender pork chop casserole