Baked Pork Chops and Sauerkraut

overhead photo of baked pork chops smothered with sauerkraut in a cast iron pan.

5 from 9 votes

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.

Course Main Dish

Cuisine American

Keyword baked pork chops, pork chops and sauerkraut, pork chops apples

Prep Time 10

Cook Time 55

Total Time 1 5

Servings srvings

Calories 212kcal

Author Eileen Kelly

Equipment

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Cast Iron Skillet

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 we do 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