Pork and Sauerkraut Bake
User Reviews
4.9
Pork and Sauerkraut Bake
Description
The Pork and Sauerkraut Bake begins with a base of thinly sliced peeled potatoes tossed in melted butter, garlic powder, salt, and pepper, spread in a baking dish. Pork chops, preferably marbled with some fat like sirloin or shoulder cuts, are browned to develop a seared exterior before baking. Meanwhile, the sauerkraut is combined with brown sugar, sliced onion, thinly sliced Granny Smith apple, and caraway seeds if using, adding complexity to the tangy cabbage.
Half of this sauerkraut mixture is spread over the potatoes, followed by the browned pork chops, then topped with the remaining sauerkraut. Covered tightly with foil, the casserole bakes initially at 325°F for two hours to tenderize pork and allow flavors to meld, then uncovered and baked further to soften the potatoes and develop texture.
This dish presents a robust, hearty main course with savory pork balanced by the sweet and tangy accents from apples and sauerkraut. Serving with applesauce adds additional sweetness and moisture. Choosing appropriate pork cuts helps prevent toughness during the long bake period.
Ingredients
- 1 ¼ pounds potato peeled and thinly sliced, about 2 large
- 2 tablespoons butter melted
- ½ teaspoon garlic powder
- 6 pork chops or bone in, 1″ thick, see notes below, boneless
- 3 cups sauerkraut drained
- 2 tablespoons brown sugar
- 1 small onion thinly sliced
- 1 apple peeled and thinly sliced, Granny Smith
- ½ teaspoon caraway seeds optional
Instructions
- Preheat oven to 350°F.
- Place potatoes and butter in a 9×13 pan. Toss with garlic powder and salt & black pepper to taste.
- Season pork chops with salt and pepper. Brown over medium high heat, about 3 minutes each side.
- Meanwhile, combine sauerkraut, brown sugar, onion, granny smith apple and caraway seeds in a bowl.
- Place ½ of the sauerkraut mixture over the potatoes. Top with browned pork chops and finally remaining sauerkraut mixture. Cover tightly with foil.
- Reduce oven to 325°F and bake for 2 hours. Uncover and bake an additional 15-30 minutes or until fork-tender. Serve warm with applesauce.
Notes
- Use pork chops with visible marbling such as sirloin or shoulder chops to keep the meat tender during baking.
- Large chops can be halved to ensure even cooking and tenderness.
- Leaner pork cuts might become tough when cooked for extended times, so adjust accordingly.
- Nutritional information is based on using six 6-ounce pork shoulder chops and may vary with different cuts.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6SERVINGS
Amount Per Serving
Calories 349 kcal
% Daily Value*
| Calories | 349 | 17% |
| Carbohydrates | 24g | 8% |
| Protein | 32g | 64% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 99mg | 33% |
| Sodium | 578mg | 24% |
| Potassium | 1070mg | 23% |
| Fiber | 5g | 20% |
| Sugar | 9g | 18% |
| Vitamin A | 145IU | 3% |
| Vitamin C | 23.9mg | 27% |
| Calcium | 68mg | 7% |
| Iron | 4.8mg | 27% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
