Baked Pork Chops With Sauerkraut
This baked pork chop and sauerkraut dish takes only 10 to 15 minutes of prep work. Serve the chops with potatoes or noodles for a tasty everyday meal.
Ingredients
- 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.
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