Applesauce and some apple juice flavor this yummy pork chop and apple bake. Boneless or bone-in pork chops are seared and then baked with sauerkraut and onions. If you aren’t a fan of caraway seeds, feel free to omit them. Use chunky applesauce or add some thinly sliced apples to the dish.
Serve the chops with the sauerkraut and mashed potatoes. For color, add some steamed green beans, broccoli, or peas.
PrintBaked Pork Chops With Sauerkraut
This baked pork chop and sauerkraut dish takes only 10 to 15 minutes to prepare. Serve the chops with potatoes or noodles for a tasty everyday meal.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
- Category: Pork Chops
- Method: Bake
Ingredients
Scale
- 1 tablespoon olive oil
- 6 pork chops (loin, about 2 pounds)
- Kosher salt and pepper, to taste
- 1 large onion
- 1 pound sauerkraut, drained
- 1/2 teaspoon caraway seeds, optional
- 1 cup applesauce, regular or with cinnamon
- 1/2 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.
