February 19, 2013

Pork chop and sauerkraut casserole

Pan with pork chop and sauerkraut casserole being served.

An easy and flavorful dinner for two - pork chop and sauerkraut casserole bake is perfect for an autumn evening meal.

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This one pan meal is layered and all baked together like a skillet casserole. It is not a traditional casserole per se, but similar in that everything is baked together in a skillet. 

Pork chop and sauerkraut casserole is a lightly modified recipe from one of my favorite cookbooks, The German Cookbook

If you enjoy German foods and flavors, you will love this bake. This recipe is made for two people; however, you could nestle in two additional pork chops if you'd like and have the space to make the servings larger. 

Close up of pork chop in the casserole.

This meal contains potatoes, apples, onions, sauerkraut, and pork chops all cooked together. The sauerkraut adds terrific flavor to the whole dish and the apples provide a touch of tartness since Granny Smith apples are used.

If you prefer a sweet apple flavor, you can choose a firm sweet apple instead of a tart apple. Both will be delicious. 

A touch of caraway seeds add additional flavor that pairs nicely with pork and potatoes. All these flavors go together so well for a flavorful meal that contains everything you need for a complete dinner.

Finished skillet of pork chop and sauerkraut casserole.

Give this meal a try some autumn or wintery evening. It is a hearty and filling meal that is full of flavor. The potatoes absorb some of the flavor from the kraut and chicken broth and everything comes together in a delicious dish. 

You can add some crusty bread or a vegetable to the side if you want to serve more people, in addition to adding the extra pork chops. Or, make this as is for a dinner just for two.

Yield: 2 servings
Author: Amy (Savory Moments)
Pork Chop and Sauerkraut Casserole

Pork Chop and Sauerkraut Casserole

An easy and flavorful dinner for two - pork chop and sauerkraut casserole bake is perfect for an autumn evening meal.

Ingredients

  • 1 pat of butter
  • sea salt and freshly ground black pepper
  • 2 pork chops, preferably bone-in
  • 1 medium white onion, diced
  • 1 large Granny Smith apple, cored and diced
  • 1/2 teaspoon caraway seeds
  • 2 large Russet potatoes, peeled and sliced into 1/4-in discs
  • about 1-1/2 cups sauerkraut
  • 3/4 cup chicken broth

Instructions

  1. In a large cast iron skillet, heat a pat of butter. Season the pork with salt and pepper. Add the pork to the hot pan and lightly brown on both sides. Remove the pork and set aside on a plate.
  2. Add the onion, apple, and caraway seeds to the skillet. Stir well and cook until the onions begin to soften. Place on the plate with the pork.
  3. Preheat the oven to 350 degrees. Layer the potato slices on the bottom of the skillet in concentric circles. Season them with salt and pepper.
  4. Top with half on the apple-onion mixture. Then top with the sauerkraut and the remaining apple-onion mixture. Nestle the chops into the kraut and pour in the chicken broth.
  5. Cover tightly with foil and bake until you can pierce the potatoes with a fork and the pork is cooked through, about 45 minutes.

Notes

You can add two additional pork chops if you prefer and have room in the pan.

Did you make this recipe?
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I hope you give this pork chop and sauerkraut casserole a try! Let me know in the comments below.

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Pork chop and sauerkraut casserole collage.

This post was originally published in 2013 and has been updated in 2023 with a recipe card, new text, and more to improve reader. experience.

Check out these other dinner recipes:

Pork Egg Rolls Bowls 

Swedish Meatballs 

Slow Cooker Chicken, Stuffing, & Green Beans Dinner 

Turkey Taco Crescent Pie 

25 comments:

  1. This is total winter comfort food! Yum!

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  2. I didn't use to think German food was anything interesting in particular. Until I met a German exchange student two summers ago, and he introduced me to Schweinhaxe (correct spelling, I hope?), Rouladen (his family lived near the French border) and so many sausages! I do like a well-made, hand-crafted sauerkraut as well! Yours look yummy!

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  3. I love cabbage! Putting a tart apple in while sauteing is a great trick! I see Jen mentioned Rouladen....I have a great recipe for that on my blog..... it was almost the very first post I did!

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  4. Bookmarking for my sister who loves sauerkraut!

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  5. This is hearty and delicious comfort food! My Dad would go crazy for this - especially with sausage - love that idea.

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  6. I haven't had pork chops in ages! This looks like a great way to make em!

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  7. This casserole looks absolutely inviting and mouth watering!

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  8. Yet another marvellous recipe!

    I usually hate pork chops, but this looks like it would be really soft and tender. Nice way of cooking them :) x

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  9. I love sauerkraut, but never thought in cooking with pork chops...looks delicious and so tasty.
    Great for the cold weather :)
    Enjoy the rest of your week Amy!

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  10. Oh my goodness. I feel like I need to devour the entire dish right now! Looove it! Sounds really delish!

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  11. flavors of my childhood :) love the apple in there!

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  12. Hi Amy, your comfort food look so tempting and mouth watering. Yummy!

    Have a great week ahead,regard.

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  13. My husband's family is all German (Schmidt) so they loooove food like this. And even though I'm an irish Donovan, I do, too. Sounds awesome!

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  14. Amy,
    This combo looks so good! Great use of sauerkraut!

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  15. Looks good & my kinda comfort food ! YUM! ;)

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  16. I use to make a similar recipe with spareribs. But now I am not cooking for a husband and kids. So this is pretty cool with just the 2 chops. I can verify it is delicious without even making it.

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    1. Thanks, Carol! Spareribs sound like they would be really delicious like this, too!

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  17. Looks like the perfect weeknight meal! PINNED!

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  18. I would like to cook more German food too as we have a lot of German heritage as well. This looks like a great place to start.

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  19. Making it today! Looks delicious for Sauerkraut Lovers!

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  20. We love German food so I made this a couple of days ago. Unfortunately I added a sprinkling of brown sugar over the apples and onions while they were sauteing. We can file that under "It seemed like a good idea at the time!" Don't do it. Somehow it masked the flavor and aroma of the kraut completely. Probably also didn't help that I rinsed the (canned) kraut. So the dish ended up being bland. Not the fault of the recipe but mine alone!

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  21. I tried the recipe today. It tasted good but the potatoes did not cook. I cooked in the over for over an hour. I had to take it out because I was worried that the meat would dry out which it did. I did not have a cast iron skillet but the skillet I did use was able to go into the oven. Would using a cast iron skillet work better?

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    Replies
    1. I'm sorry. Cast iron does get very hot, and that's the only way I've ever made this dish. You also have to make sure the potatoes are sliced very thinly.

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  22. Recipe was very delish especially with the apples and onions. I did not change anything I had every thing for the recipe.. Will make numerous times thank you for posting… Loved it….

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