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 🥖.
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Refrigerate leftovers up to 4 days, tightly covered.
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To reheat, place individual portions in the microwave until hot. You can also reheat the entire casserole in a 350°F oven.
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Freezing? No problem! Let cool completely first, then freeze up to 3 months. Thaw in the refrigerator before reheating ❄️.
A few final serving suggestions:
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Garnish with fresh dill or parsley 🌿
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Stir in caraway seeds or mustard for more flavor
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Serve with cabbage salad on the side 🥬
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Pass around grainy mustard and rye bread for a full German-style experience 🍞
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 📋
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2 bone-in pork chops (about 1/2 inch thick, 4 oz each)
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1/2 tsp kosher salt, divided
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1/4 tsp black pepper, divided
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1 tbsp unsalted butter
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1 medium yellow onion, diced (about 1 cup)
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1 large Granny Smith apple, peeled, cored and diced (about 1 1/2 cups)
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1/2 tsp caraway seeds
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2 medium russet potatoes, about 1 lb, peeled and sliced into 1/4 inch rounds
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1 1/2 cups refrigerated sauerkraut, drained and rinsed
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3/4 cup low-sodium chicken broth
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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 🌿.
Leftovers can be refrigerated for up to 4 days. Reheat individual portions in the microwave until warmed through 🔁.
Nutrition 🧮
Calories: 568 kcal
