Baked Pork Chops and Sauerkraut Recipe (2024)

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Pork chops and sauerkraut full of tender juicy pork that melts in your mouth. Added in is tangy sauerkraut that gets a balance from apple cider. A dinner that screams comfort food for all.

My favorite childhood dish is simply this recipe for Baked Pork Chops and Sauerkraut! My Mom would switch it up for my birthday dinner and prepare a pork loin with sauerkraut!

I'm a cheap date, pork chops, sauerkraut, throw in onions and an apple, equals one happy girl.

Okay enough of me already, back to this yummy recipe.

Low calorie, low-carb gluten-free, and one pan. Perfect for a crowd-pleasing meal too.

Did you know Pork and Sauerkraut are considered a meal to eat on New Year's Day for many with Eastern European heritage?

Pork and Sauerkraut are considered a meal to eat on New Year's Day that will bring health and prosperity for the year ahead. Cabbage is a fall-harvested veggie, usually in October. Homemade sauerkraut takes about 6 weeks to brine. Thus, homemade sauerkraut would be ready end of December. It coincides with the time of year when the pigs were prepared to be food for the families. Therefore, New Year's Day became a popular day to enjoy pork and sauerkraut together and it signified good luck for the year.

Can I freeze this meal?

I have made this meal and placed in a freezer-safe bag. The pork and sauerkraut reheat very well. I reheat in the oven at 300 degrees for about ½ hour.

What other cuts of pork can be used to make this pork chop sauerkraut casserole?

Make this recipe using any cut of pork. You will need to adjust cooking times, depending on the cut of pork. I love this with a boneless pork loin.

What should the internal temperature be when pork iscooked?

To make the best pork chops that are not dry, the internal temperature should be 145 degrees.

What sides go well with Pork and Sauerkraut?

Green Beans with Mushrooms and Shallots

Roasted Broccoli and Garlic

Roasted Asparagus with Lemon and Garlic

Easy Classic Homemade Mashed Potatoes

- yummy! I just need my fuzzy pj's and slippers and I am set for the evening!

How to make Slow Cooker Pork and Sauerkraut:

Season the pork chops or pork with black pepper and garlic powder. Heat a large skillet over medium heat add oil to the pan.
Brown pork chops or pork loin in a saute pan.
Place the pork, apples, and sauerkraut in the slow cooker, low 6-7 hours high for 3-4 hours

Tips on Making Baked Pork Chops and Sauerkraut in the Oven:

Use either boneless or bone-in chops or pork, loin of pork also works - no effect on flavor. I shop by store sales.
Brown the pork before finishing the pork chops in the oven. The browning adds amazing flavor and you always have tender pork chops.
Use either homemade or store-bought apple cider,or apple juice. Do not use apple cider vinegar which is completely different.
An easy made-ahead meal! Simply place the cooked pork chops in the oven to reheat at 300 degrees for about 10 minutes when ready to eat.
Light brown sugar is my favorite sweetener for this recipe. Can use another sweetener such as Turbinado sugar. Add the sweetener in increments and check sweetness.

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Cast Iron Skillet with Lid: A cast iron skillet with a lid is very helpful for this meal to keep it a one pot meal.
Meat Thermometer: To check meat temperature for doneness.

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Some other pork recipes you may enjoy:

Pork and Sun-Dried Tomato Sandwich: a quick and easy meal for lunch or dinner.

How to Make Baked Pork Chops and Sauerkraut:

Preheat oven to 350 degrees.
Season pork with pepper and garlic powder. I use about 1 ½ inch thick pork chops.
Heat a cast-iron or oven-safe casserole pan over medium heat, add olive oil.
Sear pork chops to brown on both sides. Remove set aside until all chops browned.
Add onion and apple to the pan and brown slightly 1-2 minutes.
Add the apple cider and brown sugar. Use a wooden spoon to bring up any brown bits at bottom of the pan.
Add back the pork chops and sauerkraut. Move around sauerkraut to ensure covered by the juices.
Place either the lid or aluminum foil on pan or casserole. Bake for about 35-45 minutes. Boneless chops are quicker cooking. The internal temperature of cooked pork should be 145 degrees.

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Originally published Nov 1, 2015.

📖 Recipe

Baked Pork Chops and Sauerkraut

Baked pork chops and sauerkraut in apple cider paired with apples and sauerkraut make for a delicious meal! Perfect over mashed cauliflower or mashed potatoes.

5 from 9 votes

Ingredients

1 Tablespoon avocado oil or olive oil
4 5 ounce pork chops, trim fat from chop about 1 ½ inch thick
½ teaspoon pepper to taste
¼ teaspoon garlic powder
1 yellow onion, peeled and sliced thin
1 apple, cored, peeled, and chopped granny smith or Gala are awesome
1 cup homemade apple cider or store-bought apple cider Note 2
2 Tablespoons light brown sugar keto, use coconut palm sugar
2 pounds sauerkraut, in a bag and drained Note 1

US Customary - Metric

Instructions

Baked Pork Chops and Sauerkraut

Preheat oven to 350 degrees.
Season both sides of pork chops with black pepper and garlic powder.
In an oven-safe skillet, over medium heat, add the avocado oil. Brown the pork chops on both sides, about 4 minutes per side. Set aside.
To the skillet, add and combine sliced onion, chopped apple, brown sugar, apple juice, and drained sauerkraut.
Add the brown pork chops and combine so that the pork chops are covered with the sauerkraut and juices.
Cover the skillet with lid or foil and bake at least 45-60 minutes. Pork chops should be tender and no longer pink. Pork temperature should be 145 degrees. Serve immediately or cool and refrigerate and reheat when ready to eat.

Slow Cooker Pork Chops and Sauerkraut

Slow-cooker instructions, after browning the pork chops in the skillet, add all ingredients to the slow-cooker. Slow cook low- 6-8 hours or high for 4 hours. Serve with your favorite sides.

Video

Notes

Be sure to check Expert Tips and FAQs above with important tips and questions that can help make a delicious recipe.

Note 1: I prefer sauerkraut in a bag. Canned sauerkraut has a tinny taste that wedo not care for.
Note 2: Please note this recipe uses either apple cider or apple juice. Do not use apple cider vinegar. They are very different ingredients.
Don't have an ovenproof skillet, after browning the pork chops. Combine all ingredients in a casserole dish, cover, and bake.

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I am not a registered dietician but I try to give the most accurate nutritional information as possible. Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and portion sizes.

Nutrition

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Baked Pork Chops and Sauerkraut Recipe (2024)

FAQs

Should you cover pork chops when you re baking them in the oven? ›

Some baked pork chop recipes do require that the pan is covered with either foil or a lid. It creates steam and ensures that the meat is tender and juicy. Those recipes typically require a long cook time and may add vegetables to the pan, and some uncover the chops to finish browning them at a higher temperature.

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How long does it take to cook pork chops in the oven at 350? ›

How Long to Bake Pork Chops at 350 Degrees F. Baking pork chops at 350 degrees F will generally take 20 to 30 minutes.

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What is the secret to moist pork chops? ›

Fat is key to keeping pork chops moist

Basting them with fat, such as butter. Add in aromatics while basting for more flavor — similar to how you might cook a steak — and then you have the added bonus of browned butter and crispy garlic and/or herbs to serve with the meat.

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Is it better to bake or pan fry pork chops? ›

Pork chops are a tender, quick-cooking cut of meat — so quick-cooking, in fact, that they're very easy to overcook. This is why I like to start the pork chops on the stovetop, where they get a good sear, and then transfer them to the oven to finish cooking.

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Should I sear pork chops before baking? ›

Try adding a little garlic powder or onion salt for even more flavor. Sear the Chops First: The real key for irresistible oven-baked pork chops is searing them in a skillet first. This helps seal in all the juices.

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Is it better to bake pork chops at 350 or 400? ›

If you pick boneless just make sure you watch the pork chops so they don't overcook. I find that boneless pork chops can cook quicker and become dry easier. I suggest you cook them around the 375 degree temperature or even 400 for a crispier skin.

What is the best temperature for baking pork chops? ›

Preheat the oven to 375 degrees F (190 degrees C). Sprinkle pork chops on all sides with thyme, salt, and pepper. Place on a baking sheet. Bake in the preheated oven until an instant-read thermometer inserted into the thickest part of a pork chop reads 145 degrees F (63 degrees C), about 20 minutes.

How do you keep pork moist when baking? ›

Brine the pork to maintain moisture by soaking it in a mixture of salt and water, baking soda, vinegar or even milk. You can also pour hot water over the loin to shrink the rind, which can enable better absorption of brine, milk, oil or marinade.

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Do pork chops get more tender the longer you cook them? ›

Because pork chops are such a lean cut, they are relatively quick-cooking and prone to overcooking. When they're cooked for even a few minutes too long, whether it's in the oven or on the stovetop or grill, they're quick to dry out, and — you guessed it — become tough, chewy, and less than appealing.

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What is the best way to cook pork chops without them drying out? ›

For juicy, flavorful pork chops, try brining the chops before grilling or broiling — two high-heat cooking methods that can quickly dry out lean pork chops. Brines are essentially salty, sugary water solutions; they'll keep the meat moist, while adding flavor.

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What cooking method is best for pork chops? ›

A quick turn in a hot pan followed by a little time in the oven is another great way to cook pork chops. You build color and flavor in the skillet, then hand the cooking over to the oven, which gives you time to prep the rest of the meal.

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Should I cook pork chops in butter or oil? ›

Butter, with its luxurious richness and distinctive nutty flavor, is a classic choice for frying pork chops, whether they are breaded or not. As the butter melts and sputters in the pan, it imparts a depth of flavor to the dish.