Serving and Storing Leftovers
This hearty bake is delicious on its own, but crusty bread is a nice accompaniment to soak up the tasty juices.
Tightly cover and refrigerate leftovers up to 4 days. To reheat, place individual portions in the microwave until hot. You can also reheat the entire casserole in a 350°F oven.
The casserole freezes well too. Let cool completely first, then freeze up to 3 months. Thaw in the refrigerator before reheating.
A few final serving suggestions:
- Garnish with fresh dill or parsley
- Stir in caraway seeds or mustard for more flavor
- Serve with cabbage salad on the side
- Pass around grainy mustard and rye bread
The Perfect Meal for Two
When you’re looking for a hearty, fuss-free meal for two, look no further than this sauerkraut pork chop casserole. Laden with potatoes, apples, onion and zingy kraut, it’s pure comfort food.
The one-pan preparation means quick assembly with minimal cleanup. As the dish bakes, the house fills with tempting aromas. Finally, you can dig into a mouthwatering meal straight from the oven.
This old-world recipe is easy to double if you have extra mouths to feed. Simply use a larger skillet and add a few more chops and veggies.
However you make it, this sauerkraut casserole is sure to satisfy. The perfect pick for a cozy meal on an autumn evening!
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
Instructions
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Pat pork chops dry and season both sides with 1/4 tsp salt and 1/8 tsp pepper.
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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.
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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.
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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.
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Top potatoes with half of the onion-apple mixture, spreading in an even layer.
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Add an even layer of sauerkraut over onions, then top with remaining onion-apple mixture.
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Nestle browned pork chops into the sauerkraut layer. Pour chicken broth evenly over top.
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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.
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Remove skillet from oven and let rest 10 minutes before uncovering. Garnish with chopped parsley.
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Leftovers can be refrigerated for up to 4 days. Reheat individual portions in the microwave until warmed through.
