Pork Chop and Sauerkraut Casserole: A Comforting German-Inspired Classic

There’s something deeply satisfying about hearty one-pan comfort food — especially when it combines the savory richness of pork with the tangy bite of sauerkraut. Pork Chop and Sauerkraut Casserole is one of those humble dishes that transcends generations. Whether you grew up in a Midwestern kitchen where sauerkraut was a staple or you simply love exploring rustic European-inspired recipes, this casserole delivers warmth, nostalgia, and big flavor in every bite.

This dish is a perfect union of flavors — tender pork chops baked until juicy, nestled in a bed of sauerkraut mixed with onions, apples, and a touch of sweetness. The result? A mouthwatering blend of savory, sour, and slightly sweet that pairs beautifully with mashed potatoes or buttered noodles.

Let’s dive into how to make this comforting classic — complete with pro tips, fun facts, and creative variations!

Why You’ll Love This Pork Chop and Sauerkraut Casserole

• One Pan Wonder: Minimal cleanup — everything bakes in one dish.
• Full of Flavor: The tangy sauerkraut balances the richness of pork perfectly.
• Family Favorite: Even those who think they “don’t like sauerkraut” tend to fall in love after one bite.
• Perfect for Make-Ahead: The flavor deepens overnight, making it a fantastic next-day meal.
• Old-World Comfort: Brings the taste of a German countryside feast to your table.

Ingredients

For this Pork Chop and Sauerkraut Casserole, you’ll need simple pantry staples and a few fresh ingredients.

Main Ingredients

• 4 thick-cut bone-in pork chops
• 2 tbsp olive oil or butter
• 1 large onion, thinly sliced
• 2 apples, peeled and sliced (Granny Smith or Honeycrisp work great)
• 3 cups sauerkraut, drained but not rinsed (retain a little brine for flavor)
• 1/2 cup apple juice or dry white wine
• 2 tbsp brown sugar
• 1 tsp caraway seeds (optional, for authentic German flavor)
• 1/2 tsp black pepper
• Salt, to taste
• 1 tbsp Dijon mustard
• 1/2 tsp paprika (for color and depth)

Optional Add-ins

• 1/2 cup cooked bacon pieces (for smoky flavor)
• 1/2 tsp garlic powder
• 1/4 tsp crushed red pepper flakes (for mild heat)

Instructions

1. Preheat and Prepare:
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish or casserole pan.

2. Brown the Pork Chops:
Heat olive oil or butter in a skillet over medium-high heat. Season the pork chops with salt, pepper, and paprika. Sear each side for 3–4 minutes until lightly browned. They don’t need to cook through completely — this step adds flavor and color.

3. Sauté Onions and Apples:
In the same pan, add sliced onions and apples. Cook for 4–5 minutes until softened and lightly caramelized. Stir in brown sugar and Dijon mustard, coating everything evenly.

4. Layer the Casserole:
Spread half the sauerkraut evenly in the bottom of your casserole dish. Add the onion-apple mixture, then top with the remaining sauerkraut. Sprinkle with caraway seeds if using.

5. Add Pork Chops:
Nestle the browned pork chops on top of the sauerkraut mixture. Pour apple juice or white wine over everything to keep the casserole moist and flavorful.

6. Bake to Perfection:
Cover the dish tightly with foil and bake for 45–50 minutes. Remove the foil and bake an additional 10–15 minutes until the pork chops are tender and the top begins to caramelize.

7. Rest and Serve:
Let the casserole rest for about 10 minutes before serving. This allows the juices to redistribute and the flavors to deepen.

Pork Chop and Sauerkraut Casserole

A hearty, German-inspired baked casserole featuring juicy pork chops layered with tangy sauerkraut, apples, and onions — a perfect one-pan comfort meal.

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Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, German

Calories: 410

Ingredients

  

Main Ingredients

• 4 bone-in pork chops thick-cut
• 2 tbsp olive oil or butter
• 1 large onion thinly sliced
• 2 apples peeled and sliced
• 3 cups sauerkraut drained but not rinsed
• 0.5 cup apple juice or dry white wine
• 2 tbsp brown sugar
• 1 tsp caraway seeds optional
• 1 tbsp Dijon mustard
• 0.5 tsp paprika
• 0.5 tsp black pepper
• salt to taste

Equipment

• Skillet
• Baking dish
• Mixing bowl
• Foil

Method

 

1. Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
2. Heat olive oil in skillet and brown pork chops 3–4 minutes per side. Remove and set aside.
3. Sauté onions and apples in the same pan until softened. Stir in brown sugar and mustard.
4. Layer half of sauerkraut in dish, top with onion-apple mix, then remaining sauerkraut.
5. Nestle pork chops on top. Sprinkle with caraway seeds and pour apple juice over everything.
6. Cover with foil and bake for 45–50 minutes. Remove foil and bake 10–15 more minutes until tender.
7. Let rest 10 minutes before serving.

Notes

For a smoky touch, add cooked bacon or substitute half the liquid with beer.

Tips for the Perfect Pork Chop and Sauerkraut Casserole

1. Choose the Right Pork Chops:
   Bone-in chops retain more flavor and stay juicier during baking. Avoid thin chops as they can dry out quickly.
2. Don’t Rinse the Sauerkraut:
   Unless it’s overly briny, keep a bit of the natural juice — it’s what makes the dish authentic and flavorful.
3. Balance the Flavors:
   If your sauerkraut is very tart, add a bit of brown sugar or sliced apple for sweetness.
4. Slow Cooker Version:
   You can easily make this in a slow cooker! Layer ingredients the same way, cover, and cook on Low for 6–7 hours or High for 3–4 hours.
5. Add a German Twist:
   Mix in a splash of beer instead of apple juice for a rich, malty flavor — just like traditional Bavarian cooks do.

Serving Suggestions

• Classic Pairing: Serve with mashed potatoes, buttery spaetzle, or wide egg noodles to soak up the tangy sauce.
• Vegetable Sides: Try roasted carrots, green beans almondine, or braised red cabbage.
• Topping Ideas: A dollop of sour cream or a sprinkle of crispy bacon bits adds extra indulgence.

Variations

• Smoky Bacon & Onion: Add crumbled bacon and caramelized onions for a bolder, smoky depth.
• Sweet & Tangy: Increase the apple slices and brown sugar slightly for a sweeter contrast.
• German Beer Casserole: Substitute half the liquid with a German lager or ale for authentic pub-style flavor.
• Kielbasa Upgrade: Mix in slices of smoked sausage along with pork chops for a meaty, hearty version.

Make-Ahead and Storage Tips

• Make-Ahead: Assemble the casserole up to 24 hours in advance and refrigerate. Bake just before serving.
• Reheat: Warm leftovers in the oven at 325°F for 15–20 minutes.
• Freeze: Cooled casserole can be frozen for up to 3 months. Thaw overnight before reheating.

Fun Cultural Fact

Sauerkraut, which means “sour cabbage” in German, has been enjoyed for centuries not just in Germany, but across Eastern Europe. It’s rich in probiotics and vitamin C, making it both flavorful and nutritious. Pairing it with pork is a nod to old German superstition — eating pork and sauerkraut on New Year’s Day is said to bring good luck and prosperity for the year ahead!

Final Thoughts

Pork Chop and Sauerkraut Casserole is a comforting, no-fuss recipe that proves old-fashioned dishes still hold a place at modern dinner tables. Its combination of sweet apples, savory pork, and tangy sauerkraut creates a symphony of flavors that taste like home — even if you’ve never stepped foot in a German kitchen.

Serve it bubbling hot on a cool night, and watch as everyone goes back for seconds.