Pork Chop Sauerkraut Bake
Elevate your cozy dinner lineup with this hearty Pork Chop Sauerkraut Bake—a flavorful fusion of tender, bone-in pork chops nestled in a tangy, savory sauerkraut medley. This one-pan wonder combines caramelized onions, garlicky undertones, and the sweet touch of apples and brown sugar, perfectly balanced with earthy caraway seeds for a nod to classic German-inspired flavors. Searing the chops first locks in their juices, while baking them in a bath of chicken stock ensures melt-in-your-mouth tenderness. With just 15 minutes of prep time and a fragrant hour-long bake, this dish is the perfect crowd-pleasing comfort food that’s as easy to make as it is delicious. Serve it with a side of creamy mashed potatoes or rustic rye bread for a complete, satisfying meal.
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 24 ounces sauerkraut
- 1 large onion
- 2 cloves garlic
- 2 tablespoons butter
- 1 cup chicken stock
- 1 medium (peeled and sliced) apple
- 2 tablespoons brown sugar
- 1 teaspoon caraway seeds
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons vegetable oil
Instructions
Preheat your oven to 350°F (175°C).
Pat the pork chops dry with a paper towel and season both sides with salt and pepper.
Heat the vegetable oil in a large skillet over medium-high heat. Sear the pork chops for 2-3 minutes on each side until golden brown. Remove and set aside.
In the same skillet, reduce the heat to medium and melt the butter. Add the onion, sliced thinly, and sauté for 3-4 minutes until softened.
Add the garlic, minced, to the skillet and cook for an additional 30 seconds until fragrant.
Stir in the sauerkraut, chicken stock, sliced apple, brown sugar, and caraway seeds. Mix until everything is well combined and warmed through, about 3 minutes.
Spread half of the sauerkraut mixture in the bottom of a 9x13-inch baking dish.
Place the seared pork chops on top of the sauerkraut mixture.
Cover the pork chops with the remaining sauerkraut mixture, spreading it evenly.
Cover the baking dish tightly with aluminum foil and place it in the preheated oven.
Bake for 45-50 minutes, or until the pork chops are tender and cooked through (internal temperature of at least 145°F or 63°C).
Remove the baking dish from the oven and let it rest for 5 minutes before serving.
Serve the pork chops with the sauerkraut mixture on top and enjoy!
Nutrition Facts
Calories |
2928 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 182.9 g | 234% | |
| Saturated Fat | 63.9 g | 320% | |
| Polyunsaturated Fat | 20.6 g | ||
| Cholesterol | 658 mg | 219% | |
| Sodium | 7600 mg | 330% | |
| Total Carbohydrate | 97.8 g | 36% | |
| Dietary Fiber | 27.0 g | 96% | |
| Total Sugars | 62.0 g | ||
| Protein | 215.4 g | 431% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 420 mg | 32% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 4265 mg | 91% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
