A soul-warming casserole rooted in German and Eastern European tradition — tender, golden pork chops nestled into a tangy sauerkraut base, slow-baked until rich and deeply savory. My neighbor passed this down, and it’s been a weekly obsession in our house ever since.
Servings
4
Ingredients
- 4 bone-in pork chops
- 2 tablespoons vegetable oil
- 1 large onion, thinly sliced
- 2 cups sauerkraut, drained
- 0.5 cups apple juice
- 1 teaspoons caraway seeds
- 1 salt and pepper to taste
Steps
1 Preheat the oven: Preheat your oven to 350°F (175°C). Get your casserole dish ready nearby.
2 Sear the pork chops: Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Season 4 bone-in pork chops generously with 1 salt and pepper to taste, then sear them until deeply golden — about 3 to 8 minutes 08:00per side. Set aside on a plate.
3 Sauté the onion: In the same skillet, add 1 large onion, thinly sliced and cook over medium heat, stirring occasionally, until soft and lightly caramelized — about 5 minutes 05:00.
4 Build the sauerkraut base: Stir in 2 cups sauerkraut, drained, 0.5 cups apple juice, and 1 teaspoons caraway seeds into the skillet with the onions. Mix everything together well and let the flavors meld for a minute or two.
5 Assemble the casserole: Transfer the sauerkraut mixture into your casserole dish, spreading it out evenly. Nestle the seared pork chops on top, pressing them in slightly.
6 Bake covered: Cover the dish tightly with foil and bake for 45 minutes 45:00, allowing the pork to cook through and soak up all that tangy goodness.
7 Bake uncovered & serve: Remove the foil and bake for a final 15 minutes 15:00 to let the pork chops develop a beautiful golden crust. Serve hot, garnished with fresh parsley if desired.
Notes
Serving suggestions: This casserole shines alongside creamy mashed potatoes, buttered egg noodles, or a crisp green salad. For a classic pairing, serve with warm applesauce or baked apples — the sweetness beautifully cuts through the tang of the sauerkraut.
Variations to try:
- Sweeter twist: Add a peeled, sliced apple or a small handful of raisins to the sauerkraut mixture before baking.
- Creamy version: Stir a generous dollop of sour cream into the sauerkraut before assembling for a richer, silkier texture.
- Extra heat: A pinch of red pepper flakes in the sauerkraut base adds a subtle, warming kick.
- Heartier meal: Layer sliced carrots or baby potatoes into the casserole for a complete one-dish dinner.