This recipe for Pork Chop and Sauerkraut Bake is one of my go-to weeknight meals. It’s so simple and yet incredibly delicious. The pork is browned before baking in the sauerkraut and applesauce mixture. The end result is juiciest, melt-in-your-mouth pork. Serve with a side of baked sweet potato and the now, VERY flavorful sauerkraut. Let’s make this!
How to make Pork Chop and Sauerkraut Bake
I chose bone-in pork because I believe it offers the most flavor. Season well with salt, pepper and paprika.
In a skillet over medium high heat, add a bit of oil or butter and sear the chops until golden on each side. We aren’t cooking it through at this point, just creating flavor. It will finish cooking in the oven.
Meanwhile, I add one can of crispy sauerkraut to a glass baking dish.
Along with one of these 4 ounce applesauce cups.
And finally, some vegetable broth. I use Better Than Bouillon because you can use more of the concentrate to water ratio and make a really intense flavor.
In my family, we have always added whole peppercorns. You don’t eat them of course, but they add so much to the finished dish.
I sprinkle with a bit more paprika and cover. It’s ready to bake!
REMINDER: If you are serving with a sweet potato, just wash the skin, wrap in foil and place it on a baking dish. It can bake alongside of the pork.
After about 45 minutes, I remove the foil and bake uncovered until the pork reaches an internal temperature of 145 degrees. They should be VERY tender at this point. Allow them to rest for just a couple of minutes so the juices redistribute.
Just look at how tender and juicy this is. Yum!
Garnish with a bit of fresh parsley and serve immediately.
Did you make my recipe for this Pork Chop and Sauerkraut Bake? Leave me a comment below and let me know what you thought.
Pork Chop and Sauerkraut Bake
- Oven Safe Baking Dish
- 2 Pork Chops bone-in
- 1 tsp Oil or Butter
- 1 can Crispy Sauerkraut do not drain
- 4 oz Applesauce
- 1/2 c Vegetable Broth
- Salt and Pepper or Whole Pepper Corns to taste
- Sweet Potatoes
- Parsley for garnish
- Preheat oven to 350 degrees.
- In a hot skillet with either a dab of butter or 1 tsp of oil, sear the pork that you have seasoned with salt, pepper and paprika. You aren't cooking it through, just browning.
- Add the sauerkraut, applesauce and broth to an oven-safe baking dish and top with the pork. Sprinkle with more paprika and cover with foil.
- Wash and dry a sweet potato. Wrap in foil and place on an oven-safe baking dish. Test occasionally for tenderness.
- Bake for 45 minutes, then remove the foil and continue to bake until the pork reaches an internal temperature of 145 degrees and is tender.
- Garnish with parsley and serve immediately.