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–+ servings

Pork Chop and Sauerkraut Casserole

5 from 1 vote
A hearty one-pan meal layered with tender pork chops, potatoes, apples, and tangy sauerkraut. Perfect cozy comfort food for two.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 2
Course: Dinner
Cuisine: American, German
Calories: 568
Ingredients Method Nutrition

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

Method
 

  1. Pat pork chops dry and season both sides with 1/4 tsp salt and 1/8 tsp pepper.
  2. 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.
  3. 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.
  4. 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.
  5. Top potatoes with half of the onion-apple mixture, spreading in an even layer.
  6. Add an even layer of sauerkraut over onions, then top with remaining onion-apple mixture.
  7. Nestle browned pork chops into the sauerkraut layer. Pour chicken broth evenly over top.
  8. 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.
  9. Remove skillet from oven and let rest 10 minutes before uncovering. Garnish with chopped parsley.
  10. Leftovers can be refrigerated for up to 4 days. Reheat individual portions in the microwave until warmed through.

Nutrition

Calories: 568kcal

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