Baked Pork and Sauerkraut

Tender pork chops bake low and slow with sauerkraut, potatoes, apples, and caraway seeds for an easy German-style dinner the whole family will enjoy.

Prep Time10

Cook Time1

Total Time1 10

Servings: servings

Calories: 560kcal

Peel and dice 4 medium russet potatoes, 1 large Gala apple, and 1 yellow onion, if using. Set them aside.
Preheat the oven to 350°F (176°C).
While the oven preheats, pat 1.5 - 2 lbs. boneless pork chops dry with a paper towel and season very lightly with ¼ teaspoon salt and ¼ teaspoon black pepper.
Heat a large Dutch oven on the stovetop over medium-high heat. Once the pot is hot, add 2 tablespoons olive oil. Once the oil is shimmering (about 1 minute), add the pork.
Brown chops for about 3 minutes per side. They should easily release from the pot when they're ready to be turned over.
Set the pork aside and add 18 ounces sauerkraut to the hot Dutch oven. Use a wooden spoon to gently scrape up any brown bits from the bottom.
Add the onion, potatoes and apples and then lay the pork chops on top. Sprinkle 1 teaspoon caraway seeds over the top.
Cover Dutch oven with a lid and bake in the oven for one hour, then remove and allow the meal to cool slightly before serving.

If you don't have an apple, substitute 1 cup apple sauce.
The sauerkraut is usually pretty salty, so be careful about over seasoning the rest of the dish. I add no salt except for the tiny bit I use to season the pork chops. You can always add more if you think it needs it.
Pork chops are safe to eat once they reach an internal temperature of 145°F.