Pork Chop & Sauerkraut Casserole
A comforting, rustic casserole combining pork chops with tangy sauerkraut, onions (and often apples or potatoes), slow baked until the pork is tender and everything melds together. It’s great for cooler weather, family dinners, or when you want something satisfying with minimal fuss.
Why This Dish Works So Well
The sauerkraut brings acidity which cuts through the richness of pork, giving balance.
Layering of flavors: onions, perhaps apples, maybe caraway or other spices, all combine to enhance the pork.
Browning first adds Maillard flavor.
Baking / slow cooking gives time for flavors to meld, pork to tenderize, and sauerkraut to mellow.
Variability — you can add potatoes, apples, spices, use different cuts of pork.
Sources & Inspirations
Some variations come from different recipes:
CDKitchen’s version uses thick‑cut pork rib chops, sauerkraut, bacon, onion, beer, baked 45‑60 mins.
CDKitchen
Just A Pinch version adds onion, apple, caraway seeds, potatoes, broths, baked about 45 mins.
Just A Pinch Recipes
Other versions include sauerkraut & potato casserole with smoked pork, onion, cream or sour‑cream topping.
Germanfoods.org
I’ll build a flexible version combining the best elements, then include optional variations.
Ingredients (Serves ~6 people)
Here are the ingredients you’ll need (base recipe), plus optional add‑ons/variations.
Component Quantity Notes / Purpose
Pork chops ~6 chops (bone‑in or boneless; about 1‑1.5 kg total) Choose chops with some fat for flavor. Bone‑in adds more flavor but takes slightly longer.
Sauerkraut ~3‑4 cups (≈ 600‑800 g), well drained (or lightly rinsed if very sour) The tangy base. Rinsing / draining helps control acidity.
Onion 1 large (≈ 200 g), sliced or chopped Adds sweetness and aroma.
Apple (optional) 1 large apple, peeled/cored and sliced or chopped Adds sweetness and a nice contrast. (Used in many versions.)
Just A Pinch Recipes
+2
kentuckyliving.com
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Potatoes (optional) 2‑3 medium potatoes, peeled & thinly sliced or cubed Helps stretch the dish and makes it more filling. Some versions include potatoes.
Just A Pinch Recipes
+2
Germanfoods.org
+2
Butter or oil ~2 Tbsp For browning pork and sautéing onions/apples.
Caraway seeds (optional) ~½‑1 tsp Classic with sauerkraut / European style. Adds nice flavor.
dianaluis.com
+1
Chicken broth or apple juice (or beer) ~½ to 1 cup (≈120‑240 ml) Provides moisture, helps cook potatoes / add depth. In some recipes beer is used.
CDKitchen
Salt & black pepper To taste Control seasoning; sauerkraut is salty, so don’t overdo.
Optional sugar or brown sugar ~1 Tbsp (if using apples or potatoes) Helps balance sourness of kraut.
dianaluis.com
+1
Optional smoked bacon (or smoked pork) 2‑4 strips or equivalent pieces Adds smoky richness. Some versions layer bacon under sauerkraut.
CDKitchen
Herbs/spices optional Thyme, garlic, paprika, bay leaf To adjust taste – thyme works well; garlic adds depth.
Equipment & Tools Needed
Large oven‑proof casserole dish (Dutch oven or baking dish)
Frying pan or skillet for browning pork & sautéing onions/apples
Knife & cutting board
Measuring cups/spoons
Aluminum foil or lid for casserole dish
Oven capable of ~175‑190 °C (350‑375 °F)
Step‑by‑Step Method
Here is a detailed step‑through with timings and tips.
Step 1: Prep & Browning (≈ 15 minutes)
Preheat Oven to ~ 175‑190 °C (350‑375 °F).
Drain / Rinse Sauerkraut (if very sour): If your sauerkraut is very salty or strong, you may rinse and drain lightly. If mild, you can use directly. Set aside.
Prepare Pork Chops: Pat them dry. Season with salt & pepper (lightly because sauerkraut and any smoked meats may add salt).
Brown Pork Chops: Heat butter or oil in skillet over medium‑high heat. Brown each chop about 2‑4 minutes per side until golden. This step adds flavor. Remove chops and set aside.
Sauté Onions (and Apples, Bacon if using): In the same skillet (with drippings), add onions; cook until softened and translucent (~5 minutes). If using bacon, you may have cooked bacon first then removed it, leaving fat for onions. If apple is included, add apple slices/chunks and sauté until slightly tender (~2‑3 minutes). Sprinkle caraway seeds or other spices at this stage.
Step 2: Layering in Casserole (≈ 5 minutes)
Grease your casserole dish lightly (butter or oil).
Layer base: If using potatoes, place a layer of potatoes at bottom (thin slices or even small cubes). On top of potatoes, add sautéed onion & apple mixture.
Add sauerkraut layer on top of that.
Place browned pork chops on top of sauerkraut. If using bacon pieces, you may either layer under sauerkraut or scatter over/chop over tops.
Pour in your liquid (chicken broth, apple juice, or beer) around the chops so the sauce will form during bake. The liquid should cover or partially cover the sauerkraut and potatoes, but not fully cover the chops if you want a browned top.
Step 3: Baking Covered (≈ 45‑60 minutes)
Cover the casserole dish with lid or aluminum foil tightly.
Bake for about 45‑60 minutes. This allows potatoes (if used) to cook, sauerkraut to mellow, pork to cook through and become tender.
Midway through (about 30 minutes in), you may check: if liquid level is very low, add a little more broth or water; if potatoes show dryness, etc.
Step 4: Finishing Uncovered (≈ 10‑15 minutes)
Remove lid or foil. Increase oven temperature slightly (or keep same but place dish closer to top rack) to brown pork chops on top. Bake uncovered 10‑15 minutes more until pork is golden, edges crisp slightly, and potatoes have browned where exposed.
Optional: if you like a cheesy crust, you could sprinkle cheese or crispy onions on top in the last 5 minutes (non‑traditional, but nice twist).
Step 5: Resting & Serving (≈ 5 minutes)
Once done, remove casserole from oven. Let rest for ~5 minutes so juices settle.
Garnish if desired: chopped fresh parsley, a little fresh ground pepper, maybe a few caraway seeds on top.
Serve with sides: boiled potatoes or mashed potatoes, crusty bread, or even a green salad helps cut richness.
Timing Summary
Stage Approx Time
Prep & Browning ~15 minutes
Layering ~5 minutes
Baking Covered ~45‑60 minutes
Finish Uncovered ~10‑15 minutes
Rest & Serve ~5 minutes
Total ~1 hour 15 minutes to 1 hour 40 minutes depending on if you use potatoes or extra layers
Full Example Recipe (Printable Version)
Here’s one full version you can use exactly or tweak as you like.
Pork Chop & Sauerkraut Casserole
Servings: ~6
Total Time: ~1 hr 30 minutes
Ingredients
6 pork chops (bone‑in or boneless)
Salt & black pepper, to taste
2 Tbsp butter or oil (for browning)
1 large onion, sliced or chopped
1 large apple, peeled, cored, sliced/chopped (optional for sweetness)
3‑4 cups sauerkraut, drained (or lightly rinsed if very sour)
2‑3 medium potatoes, peeled & thinly sliced or cubed (optional)
½ tsp caraway seeds (optional)
~1 cup chicken broth (or apple juice or beer, or mix)
Optional: 2‑4 strips smoked bacon, chopped
Optional herbs: thyme or bay leaf
Method
Preheat oven to 350 °F (≈ 175 °C). Grease a 9×13‑inch or similarly sized oven‑proof casserole dish.
Prepare the pork chops: pat dry, season lightly with salt & pepper.
In a skillet, heat butter/oil over medium‑high heat. Brown chops on both sides until golden (≈ 3‑4 min per side). Remove chops and set aside.
In same skillet, add onions and (if using) bacon; cook until onions are soft and translucent, bacon partly crisp. Add apple (if using) and continue sautéing until apple softens a bit.
If using caraway seeds or thyme, sprinkle them in now, stir to release aroma.
If using potatoes, layer a single layer of potatoes in the bottom of casserole.
Spread the onion/bacon/apple mixture over potatoes.
Add sauerkraut evenly over that.
Place pork chops on top.
Pour in chicken broth (or liquid) around but not necessarily covering chops completely.
Cover tightly with foil or lid. Bake for ~50‑60 minutes until pork and potatoes are tender.
Remove cover; bake additional ~10‑15 minutes uncovered to brown the top of the chops.
Remove from oven, let rest ~5 minutes. Garnish and serve.
Tips & Tricks for Great Results
Pick good pork chops: If too thin, they’ll dry; if using bone‑in, baking time may be slightly longer.
Control salt: Sauerkraut and bacon can be salty. Taste before adding extra salt.
Apple or sugar for balance: The sourness of sauerkraut benefits from a little sweetness (apple, brown sugar) to balance.
Potatoes choice and cut size: If including potatoes, slice thin or cube small so they cook through along with the pork.
Cover tightly for moist bake, then uncover at end: Keeps moisture in first, then browns top.
Optional smoked or bacon elements: Adds depth; use what you prefer.
Caraway, thyme, bay leaves: Spices/herbs that pair well with sauerkraut.
Check liquid levels midway: If it's drying, add more broth or water.
Variations & Customizations
Here are ways to adapt the recipe to your taste, available ingredients, or to change it up:
Variation What to Change / Add
Smoky Style Use smoked pork chops or add bacon/pork shoulder; maybe a smoked paprika or a bit of liquid smoke.
Fruit‑sweet Style Include apples (tart ones), or a little brown sugar or maple syrup; maybe add dried cranberries for touch.
Hearty Potatoes More potatoes or even sliced sweet potatoes; or layer mashed potatoes‑style on top like a crust.
Vegetable additions Add carrots, peas, mushrooms; sauté some and layer or mix into sauerkraut layer.
Liquid variation Use beer, apple cider, or a mix of apple juice + broth for different flavor profiles.
Herby version Add fresh thyme, rosemary or bay leaves; finish with fresh parsley.
Slow cooker version After browning and layering, cook in slow cooker on low 4‑6 hours or high 2‑3 hours. Then optionally brown top under oven broiler.
One‑pot stovetop version Use heavy pot or Dutch oven; after browning, layer and simmer on low until done, then optionally place under oven heat to brown.
Common Mistakes & How to Avoid Them
Issue What Causes It Fix / Prevent
Pork chops too dry Overbaking; chops too lean or too thin; not enough moisture Choose thicker chops; ensure moisture (liquid, cover); don’t overcook.
Sauerkraut too sour / overpowering Strong kraut, no balance; too little sweet or spice Rinse kraut; include apples or sugar; adjust seasoning.
Potatoes undercooked Too thick, too much layering, insufficient baking time Slice thin; ensure even layer; test midway; bake covered long enough.
Burnt top before inside done High heat uncovered too early; top too exposed Bake mostly covered; uncover last only to brown; possibly tent foil if burning.
Flavor too bland Under‑seasoned; too much potato; weak browning; no spices/herbs Season at each stage; include spices (caraway, thyme); brown chops well; taste sauce and adjust.
Serving & Pairing Suggestions
Serve with mashed potatoes or buttered boiled potatoes. The potatoes soak up the savory juices.
Crusty bread is great for mopping up sauce.
A side of steamed greens (e.g. green beans, kale) or a simple salad helps provide freshness and cut through richness.
For drink pairing: something slightly sweet or fruity can balance sauerkraut — e.g. apple cider, a crisp white wine, or even a beer.
Nutritional Notes & Adjustments
Protein: good amount from pork chops.
Fat content depends on cut of pork, whether bacon/smoked meat included. You can reduce by using lean chops and little fat.
Sauerkraut adds probiotic value and low‑calorie bulk, though sodium is high — rinse kraut if concerned.
Potatoes contribute carbohydrates; if reducing carbs, omit potatoes or use lower‑carb root vegetable alternatives.
If you like, I can send you a version of this recipe translated into metric units / adapted with ingredients more available in Morocco (e.g. local apples, types of pork chops, spices), so it’s easier to cook with what you have. Would you prefer that?
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