Oven-Baked Pork Chops with Sauerkraut: A Delicious and Easy Weeknight Meal

Are you looking for a simple yet satisfying dinner that requires minimal effort? Look no further than oven-baked pork chops with sauerkraut! This classic combination is not only incredibly flavorful but also surprisingly easy to prepare. The tangy sauerkraut perfectly complements the savory pork chops, creating a harmonious and comforting meal that the whole family will love.

This recipe is perfect for busy weeknights when you don’t have a lot of time to spend in the kitchen. With just a few ingredients and simple steps, you can have a delicious and healthy dinner on the table in under an hour. Plus, it’s a great way to use up leftover sauerkraut!

## Why You’ll Love This Recipe

* **Easy to make:** This recipe requires minimal prep work and is perfect for beginners.
* **Flavorful:** The combination of pork chops and sauerkraut is a classic for a reason. The tangy sauerkraut perfectly complements the savory pork.
* **Healthy:** Pork chops are a good source of protein, and sauerkraut is packed with probiotics.
* **Versatile:** You can easily customize this recipe to your liking by adding different spices or vegetables.
* **Budget-friendly:** Pork chops and sauerkraut are both relatively inexpensive ingredients.
* **One-pan meal:** Easy cleanup!

## Ingredients You’ll Need

* **Pork Chops:** 4 bone-in or boneless pork chops, about 1-inch thick. Bone-in chops tend to be more flavorful and moist.
* **Sauerkraut:** 1 (14-16 ounce) can or jar of sauerkraut, drained. Make sure to squeeze out any excess liquid to prevent the dish from becoming too watery.
* **Onion:** 1 medium yellow onion, thinly sliced. Adds sweetness and depth of flavor to the dish.
* **Apple:** 1 medium apple, peeled, cored, and chopped. Provides a touch of sweetness and moisture that balances the tartness of the sauerkraut.
* **Caraway Seeds:** 1 teaspoon caraway seeds. Adds a distinctive aroma and flavor that complements both the pork and the sauerkraut. If you don’t have caraway seeds, you can substitute with fennel seeds or even a pinch of dill.
* **Garlic:** 2 cloves garlic, minced. Enhances the savory flavor of the pork.
* **Olive Oil:** 2 tablespoons olive oil. Used for searing the pork chops and sautéing the onion and garlic. You can substitute with vegetable oil or canola oil.
* **Chicken Broth (or water):** 1/2 cup chicken broth. Adds moisture and helps to create a flavorful sauce. Water can be used as a substitute, but chicken broth will add more depth of flavor.
* **Salt and Pepper:** To taste. Season generously to enhance the flavors of the ingredients.
* **Optional:**
* **Brown Sugar:** 1 tablespoon brown sugar. Adds a touch of sweetness that balances the tartness of the sauerkraut.
* **Bacon:** 4 slices of bacon, cooked and crumbled. Adds smoky flavor and texture.
* **Juniper Berries:** 6-8 juniper berries, crushed. Adds a subtle piney flavor that complements the pork and sauerkraut (use sparingly as the flavor is strong).
* **Potatoes:** Add diced potatoes to the baking dish for a complete one-pan meal. Choose a waxy potato variety like Yukon Gold or red potatoes, as they will hold their shape better during baking.

## Equipment You’ll Need

* **Oven:** Preheat to 375°F (190°C).
* **Large Oven-Safe Skillet or Baking Dish:** A cast iron skillet is ideal for this recipe, as it can be used for both searing the pork chops on the stovetop and baking them in the oven. If you don’t have a cast iron skillet, you can use a regular oven-safe skillet or a baking dish.
* **Cutting Board:** For prepping the vegetables.
* **Knife:** For chopping and slicing.
* **Measuring Cups and Spoons:** For measuring the ingredients.
* **Tongs:** For handling the pork chops.

## Step-by-Step Instructions

Here’s how to make these incredibly delicious and easy oven-baked pork chops with sauerkraut:

**1. Prepare the Pork Chops:**

* Pat the pork chops dry with paper towels. This will help them to brown better. Season both sides generously with salt and pepper. Don’t be shy with the seasoning – it’s important to season the pork chops well to bring out their flavor.

**2. Sear the Pork Chops (Optional, but Recommended):**

* Heat 1 tablespoon of olive oil in a large oven-safe skillet (or regular skillet if transferring to a baking dish later) over medium-high heat. Make sure the skillet is hot before adding the pork chops. This will help to create a nice sear on the outside.
* Add the pork chops to the hot skillet and sear for 2-3 minutes per side, or until golden brown. Searing the pork chops helps to lock in the juices and adds flavor. Don’t overcrowd the skillet; you may need to sear the pork chops in batches.
* Remove the pork chops from the skillet and set aside.

**3. Sauté the Vegetables:**

* Add the remaining 1 tablespoon of olive oil to the skillet. Add the sliced onion and cook over medium heat until softened and translucent, about 5-7 minutes. Stir occasionally to prevent the onion from burning.
* Add the minced garlic and cook for another minute, or until fragrant. Be careful not to burn the garlic, as it can become bitter.
* Add the chopped apple and caraway seeds to the skillet. Cook for 2-3 minutes, or until the apple is slightly softened.

**4. Assemble the Dish:**

* Stir in the drained sauerkraut and chicken broth (or water) into the skillet with the vegetables. Mix well to combine. If using brown sugar, add it now and stir to dissolve. The sauerkraut should be evenly distributed throughout the mixture.
* Nestle the seared pork chops into the sauerkraut mixture. Make sure the pork chops are partially submerged in the sauerkraut.

**5. Bake in the Oven:**

* Transfer the skillet (or baking dish) to the preheated oven. Bake for 20-25 minutes, or until the pork chops are cooked through and the internal temperature reaches 145°F (63°C). Use a meat thermometer to check the internal temperature of the pork chops. Insert the thermometer into the thickest part of the chop, avoiding the bone.
* If the sauerkraut starts to brown too quickly, you can cover the skillet or baking dish with foil during the last 10 minutes of baking.

**6. Rest and Serve:**

* Remove the skillet or baking dish from the oven and let the pork chops rest for 5-10 minutes before serving. This allows the juices to redistribute, resulting in more tender and flavorful pork chops.
* Garnish with fresh parsley (optional). Serve the oven-baked pork chops with sauerkraut hot. Enjoy!

## Tips for Perfect Pork Chops with Sauerkraut

* **Choose the Right Pork Chops:** Opt for pork chops that are about 1-inch thick. This will help them to cook evenly and prevent them from drying out. Bone-in pork chops tend to be more flavorful and moist than boneless pork chops.
* **Don’t Overcook the Pork Chops:** Pork chops can become dry and tough if they are overcooked. Use a meat thermometer to ensure that they are cooked to the correct internal temperature (145°F or 63°C). Remember to let them rest after baking, as the temperature will continue to rise slightly.
* **Drain the Sauerkraut Well:** Before adding the sauerkraut to the skillet, make sure to drain it well. This will prevent the dish from becoming too watery. Squeeze out any excess liquid to ensure the sauerkraut is not too sour.
* **Adjust the Seasoning to Your Liking:** Taste the sauerkraut mixture before adding the pork chops and adjust the seasoning to your liking. You may need to add more salt, pepper, or other spices, depending on the brand of sauerkraut you use.
* **Add Other Vegetables:** Feel free to add other vegetables to the dish, such as potatoes, carrots, or bell peppers. Add them to the skillet along with the onion and garlic.
* **Use a Cast Iron Skillet:** A cast iron skillet is ideal for this recipe because it can be used for both searing the pork chops on the stovetop and baking them in the oven. If you don’t have a cast iron skillet, you can use a regular oven-safe skillet or a baking dish.
* **Browning is Flavor:** Don’t be afraid to get some good color on the pork chops when searing. The Maillard reaction (browning) creates delicious flavors.
* **Don’t Overcrowd the Pan:** When searing the pork chops, work in batches if necessary to avoid overcrowding the pan. Overcrowding lowers the pan temperature and prevents proper browning.
* **Add a Touch of Sweetness:** A little brown sugar or maple syrup can balance the tartness of the sauerkraut and enhance the overall flavor of the dish. Add it to the sauerkraut mixture before adding the pork chops.

## Variations and Additions

This recipe is a great starting point, but you can easily customize it to your liking with a few simple variations and additions:

* **Spicy Pork Chops with Sauerkraut:** Add a pinch of red pepper flakes or a dash of hot sauce to the sauerkraut mixture for a spicy kick.
* **Smoked Sausage and Sauerkraut:** Replace the pork chops with smoked sausage for a different flavor profile. Slice the sausage into rounds and add it to the skillet along with the sauerkraut.
* **German-Style Pork Chops with Sauerkraut:** Add juniper berries, bay leaves, and a splash of white wine to the sauerkraut mixture for a more authentic German flavor.
* **Apple Cider Pork Chops with Sauerkraut:** Substitute the chicken broth with apple cider for a sweeter and more autumnal flavor.
* **Creamy Pork Chops with Sauerkraut:** Stir in a dollop of sour cream or Greek yogurt to the sauerkraut mixture at the end of baking for a creamy and tangy sauce.
* **Bacon:** Add cooked and crumbled bacon to the sauerkraut mixture for a smoky flavor boost.
* **Potatoes:** Include diced potatoes (Yukon Gold or red potatoes work best) to the baking dish for a complete one-pan meal. Add them along with the onions.
* **Wine:** A splash of dry white wine, such as Riesling or Pinot Grigio, added to the sauerkraut mixture, can enhance the flavor.
* **Mustard:** A spoonful of Dijon mustard added to the sauerkraut mixture can provide a tangy and flavorful element.

## Serving Suggestions

Oven-baked pork chops with sauerkraut are delicious on their own, but they also pair well with a variety of side dishes:

* **Mashed Potatoes:** A classic pairing that complements the savory pork chops and tangy sauerkraut.
* **Roasted Vegetables:** Roasted carrots, Brussels sprouts, or green beans are all great options.
* **Egg Noodles:** Buttered egg noodles are a simple and satisfying side dish.
* **Spaetzle:** A traditional German dumpling that pairs perfectly with sauerkraut.
* **Green Salad:** A simple green salad provides a refreshing contrast to the rich flavors of the pork chops and sauerkraut.
* **Crusty Bread:** For soaking up the delicious sauce.

## Storage and Reheating Instructions

* **Storage:** Leftover pork chops with sauerkraut can be stored in an airtight container in the refrigerator for up to 3-4 days.
* **Reheating:** Reheat the pork chops with sauerkraut in the oven at 350°F (175°C) until heated through, or in a microwave oven on medium power. You may need to add a splash of chicken broth or water to prevent the dish from drying out during reheating.

## Nutritional Information (Approximate)

* Calories: 350-450 per serving (depending on ingredients and portion size)
* Protein: 30-40g
* Fat: 20-30g
* Carbohydrates: 10-15g

## Conclusion

Oven-baked pork chops with sauerkraut are a simple, flavorful, and satisfying meal that is perfect for any occasion. With just a few ingredients and easy steps, you can have a delicious and healthy dinner on the table in under an hour. So, the next time you’re looking for an easy weeknight meal, give this recipe a try. You won’t be disappointed!

Enjoy your delicious and easy oven-baked pork chops with sauerkraut! This recipe is sure to become a family favorite.