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.

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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. 

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.

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

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.

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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.

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