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This classic baked pork chop and sauerkraut dish is a cozy, old-world comfort meal that comes together with surprisingly little prep. The chops are browned first to build deep flavor, then baked slowly over a bed of sauerkraut, applesauce, and onions. The result is tender, juicy pork that takes on the tangy, slightly sweet flavors of the braising mixture.
It’s the kind of dish that feels rustic and homey — perfect for a cool day or any night you want a hearty, satisfying dinner without a lot of hands-on time. Pair it with potatoes or noodles to catch all the flavorful pan juices, and you’ve got a simple, complete meal that never goes out of style.
What You’ll Like About This Recipe
Minimal prep work. Browning the pork chops and slicing an onion are the main steps. After that, the oven takes care of the rest, making this recipe ideal for busy days.
Balanced sweet-and-tangy flavor. Sauerkraut and applesauce work together to create a savory base with gentle sweetness. The pork absorbs these flavors as it bakes, resulting in a tender, flavorful main dish.
Versatile and comforting. This dish serves well with mashed potatoes, egg noodles, roasted vegetables, or even rye bread. It’s a natural fit for fall and winter meals.
Economical and family-friendly. Pork chops and sauerkraut are budget-friendly staples, and this recipe stretches easily to feed a family or serve leftovers the next day.
Perfect make-ahead potential. The sauerkraut mixture can be assembled in advance, allowing you to brown the chops and pop everything in the oven when you’re ready to cook.
Ingredient Notes
- Pork chops: Bone-in or boneless loin chops both work. Choose chops of similar thickness for even cooking.
- Olive oil: Used for browning the chops to build flavor before baking.
- Salt and pepper: Keep the seasoning simple — the sauerkraut mixture adds plenty of flavor.
- Onion: Sliced thinly and browned to bring sweetness and depth to the final dish.
- Sauerkraut: Drained but not rinsed, so you keep the tanginess that balances the applesauce.
- Caraway seeds: Optional, but they enhance the classic German-style flavor and complement the sauerkraut.
- Applesauce: Adds moisture and gentle sweetness that mellows the sauerkraut’s acidity.
- Apple juice (or water/stock): Helps create steam and keeps the dish moist as it bakes.
How to Make It
- Prepare the baking dish and heat the oven. Brown the pork chops on both sides until they develop a golden crust.
- Slice the onion and cook it in the same skillet until lightly browned.
- Mix the sauerkraut, caraway seeds, applesauce, and apple juice and spread it into the baking dish.
- Arrange the browned pork chops on top of the sauerkraut mixture, then add the sautéed onions.
- Cover with foil and bake until the chops are nearly done, then uncover and finish until tender.
Tips
- Brown the chops well before baking — this step adds depth of flavor you won’t get from baking alone.
- Do not rinse the sauerkraut unless you want a milder flavor. Draining is usually enough to control acidity.
- If using thick pork chops, plan on adding extra baking time to reach a tender finish.
- For richer flavor, replace the apple juice with chicken stock or a splash of dry white wine.
- Let the dish rest briefly after baking to allow the juices to redistribute through the pork.
Recipe Variations
- Use smoked pork chops. Smoked chops add depth and a savory edge. Reduce the baking time slightly since smoked chops are often partially cooked.
- Add apples or cabbage. Layer sliced apples or shredded cabbage under the sauerkraut for extra sweetness and volume.
- Try a Bavarian-style version. Add brown sugar, extra caraway, and a splash of beer for a richer, more traditional German flavor profile.
- Make it savory with potatoes. Add thin-sliced potatoes to the sauerkraut mixture to create a built-in side dish.
- Swap the pork. Bone-in country-style ribs or a small pork shoulder roast can be used instead; adjust baking time as needed.
Serving Suggestions
- Serve with mashed potatoes, egg noodles, or spaetzle to soak up the flavorful juices.
- Add roasted carrots, green beans, or Brussels sprouts for color and balance.
- Pair with pumpernickel bread or crusty rolls to complement the tangy sauerkraut.
- Choose a crisp green salad or applesauce on the side to brighten the meal.
How to Store
Refrigerate: Store leftovers in an airtight container for 3 to 4 days. The flavors often deepen by the next day.
Freeze: Freeze in portions for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheat: Warm gently in the oven or microwave until heated through. Add a splash of broth if the sauerkraut mixture appears dry.
Frequently Asked Questions
Baked Pork Chops With Sauerkraut
Ingredients
- 1 tbsp olive oil
- 2 to 3 pounds pork chops, 6 chops
- Kosher salt and pepper, to taste
- 1 large onion
- 1 pound sauerkraut, drained
- ½ tsp caraway seeds, optional
- 1 cup applesauce, regular or with cinnamon
- ½ cup apple juice, or water or chicken stock
Instructions
- Heat oven to 375 F.
- Lightly grease a shallow 2 1/2 to 3-quart baking dish.
- Sprinkle the pork chops lightly with kosher salt and pepper. In a large skillet over medium heat, cook the pork chops until browned, about 4 minutes on each side. Remove to a plate and set aside.
- While the pork chops are cooking, peel the onion and cut it in half lengthwise and slice the halves thinly.
- Add the sliced onions to the pan used for the chops and cook, stirring frequently, until they are lightly browned.
- Meanwhile, combine the sauerkraut, caraway seeds, applesauce, and apple juice. Spoon the sauerkraut mixture into the prepared baking dish.
- Arrange pork chops atop the sauerkraut and then top with the browned onions. Cover the baking dish tightly with foil and bake for 20 minutes.
- Remove the foil and continue cooking for 10 minutes, or until the chops reach 145 F.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
