A cozy one-pan meal layered with tender pork chops, creamy potatoes, tart apples, and tangy sauerkraut — the perfect comfort food for two.
When the cool nights of autumn roll in, few dishes hit the spot like a hearty, home-baked casserole. This Pork Chop and Sauerkraut Casserole is a rustic, German-inspired meal made in one pan, combining tender pork chops with potatoes, apples, onions, and sauerkraut. As it bakes, the sauerkraut infuses the entire dish with its signature tang, creating layers of rich, savory flavor. It’s simple, satisfying, and ideal for a cozy dinner for two.
Ingredients You’ll Need
One of the best things about this recipe is how simple it is — you probably already have most of these ingredients in your kitchen:
- Pork chops: Bone-in chops bring the most flavor and tenderness. Any thickness works.
- Potatoes: Starchy russets are perfect — slice them thin into rounds.
- Onion: One medium yellow onion, diced. Shallots also work nicely.
- Apple: A tart variety like Granny Smith adds balance. Peel, core, and dice.
- Sauerkraut: Use refrigerated sauerkraut (not canned) for the best taste — about 1 ½ cups.
- Chicken broth: Low-sodium is best; it adds just enough moisture.
- Butter: For browning the pork chops and enriching the sauce.
- Caraway seeds: Toast briefly to bring out their nutty flavor.
- Salt and pepper: To season every layer.
That’s it — simple, familiar ingredients that come together for something special.
Step-by-Step Instructions
Part of the charm of casseroles is in layering everything up. Here’s how to make this comforting dish:
- Brown the pork chops.
Pat the pork chops dry, season with salt and pepper, and brown them in butter over medium-high heat for 3–4 minutes per side. Transfer to a plate. - Sauté the aromatics.
Add the diced onion, apple, caraway seeds, and a pinch of salt to the same skillet. Cook for 3–4 minutes until the onions soften and turn translucent. Transfer to the plate with the chops. - Build the casserole.
- Layer the potato slices over the bottom of the skillet, slightly overlapping them.
- Season with salt and pepper.
- Add half of the onion-apple mixture, then spread the sauerkraut evenly over top.
- Finish with the remaining onion-apple mixture.
- Nestle the browned pork chops into the sauerkraut layer.
- Pour in the chicken broth.
- Bake.
Cover tightly with foil and bake at 350°F (175°C) for 45–60 minutes, until the pork reaches 145°F internally and the potatoes are tender. - Rest and serve.
Let the casserole rest for 10 minutes before uncovering. Garnish with chopped parsley and serve straight from the skillet.
Serving Suggestions
This casserole is hearty enough to stand on its own, but you can easily round out the meal with:
- Crusty bread or rye rolls to soak up the flavorful juices
- A side of cabbage salad or roasted vegetables
- A dollop of grainy mustard or a sprinkle of fresh dill for extra zing
Storing and Reheating Leftovers
- Refrigerate: Store tightly covered for up to 4 days.
- Reheat: Warm individual portions in the microwave, or reheat the whole dish in a 350°F oven until heated through.
- Freeze: Once completely cooled, freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Why You’ll Love It
This sauerkraut casserole is the definition of comfort food — warm, filling, and packed with old-world flavor. It’s an ideal recipe for two but easy to double if you’re feeding a few extra hungry guests. Plus, with just one pan to clean, it’s as practical as it is delicious.
As it bakes, your kitchen fills with the mouthwatering aroma of pork, apples, and kraut — a scent that promises the perfect cozy meal for a crisp autumn evening.
📖 Pork Chop and Sauerkraut Casserole
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 2
Calories: 568 kcal
Ingredients:
- 2 bone-in pork chops (about 4 oz each, ½ inch thick)
- ½ tsp kosher salt, divided
- ¼ tsp black pepper, divided
- 1 tbsp unsalted butter
- 1 medium yellow onion (about 1 cup), diced
- 1 large Granny Smith apple, peeled, cored, and diced (about 1½ cups)
- ½ tsp caraway seeds
- 2 medium russet potatoes (about 1 lb), peeled and sliced ¼ inch thick
- 1½ cups refrigerated sauerkraut, drained and rinsed
- ¾ cup low-sodium chicken broth
- Fresh parsley, chopped (for garnish)
Instructions:
- Preheat oven to 350°F (175°C).
- Pat pork chops dry and season with ¼ tsp salt and ⅛ tsp pepper.
- In a 10-inch cast-iron or ovenproof skillet, melt butter over medium-high heat. Brown pork chops for 3–4 minutes per side. Transfer to a plate.
- Add onion, apple, caraway seeds, and a pinch of salt to skillet; sauté 3–4 minutes until softened. Remove to the plate with the pork.
- Layer potato slices on the bottom of the skillet and season with remaining salt and pepper.
- Top with half the onion-apple mixture, then the sauerkraut, followed by the rest of the onion-apple mixture.
- Nestle pork chops into the sauerkraut layer and pour broth evenly over top.
- Cover tightly with foil and bake 45–60 minutes, until pork is cooked through and potatoes are tender.
- Let rest 10 minutes, uncover, and garnish with parsley before serving.