Pork Chop Sauerkraut Casserole (Print Version)
# Ingredients:
01 -
2 bone-in pork chops, about 1/2 inch thick (4 oz each)
02 -
1/2 tsp kosher salt, divided
03 -
1/4 tsp black pepper, divided
04 -
1 tbsp unsalted butter
05 -
1 medium yellow onion, diced (about 1 cup)
06 -
1 large Granny Smith apple, peeled, cored, and diced (about 1 1/2 cups)
07 -
1/2 tsp caraway seeds
08 -
2 medium russet potatoes, about 1 lb, peeled and sliced into 1/4 inch rounds
09 -
1 1/2 cups refrigerated sauerkraut, drained and rinsed
10 -
3/4 cup low-sodium chicken broth
11 -
Fresh parsley, chopped, for garnish
# Instructions:
01 -
Pat pork chops dry and season both sides with 1/4 tsp salt and 1/8 tsp pepper.
02 -
In a 10-inch cast iron or ovenproof skillet over medium-high heat, melt butter. Add pork chops and cook 3-4 minutes per side until browned. Transfer to a plate.
03 -
Add onion, apple, caraway seeds, and a pinch of salt to the skillet. Sauté 3-4 minutes until onions are translucent. Transfer onion-apple mixture to the plate with chops.
04 -
Layer potato slices evenly over the bottom of the hot skillet, overlapping in circles. Sprinkle with 1/4 tsp salt and 1/8 tsp pepper.
05 -
Top potatoes with half of the onion-apple mixture, spreading in an even layer. Add an even layer of sauerkraut over onions, then top with the remaining onion-apple mixture. Nestle browned pork chops into the sauerkraut layer. Pour chicken broth evenly over top.
06 -
Cover skillet tightly with foil and transfer to a preheated 350°F oven. Bake 45-60 minutes until pork chops are cooked through (145°F internal temperature) and potatoes are fork-tender.
07 -
Remove skillet from oven and let rest 10 minutes before uncovering. Garnish with chopped parsley. Serve warm.
# Notes:
01 -
Leftovers can be refrigerated for up to 4 days. Reheat individual portions in the microwave until warmed through.