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My German neighbor passed along this recipe, and now my husband is completely obsessed!
Pork Chop and Sauerkraut Casserole
Servings: 4
Ingredients
4 bone-in pork chops
2 tablespoons vegetable oil
1 large onion, sliced
2 cups sauerkraut, drained
1/2 cup apple juice
1 teaspoon caraway seeds
Salt and pepper to taste
2 tablespoons vegetable oil
1 large onion, sliced
2 cups sauerkraut, drained
1/2 cup apple juice
1 teaspoon caraway seeds
Salt and pepper to taste
Directions
Preheat your oven to 350°F (175°C).
Heat the vegetable oil in a large skillet over medium-high heat. Season the pork chops with salt and pepper, then brown them on both sides in the skillet. This should take about 3-4 minutes per side.
Remove the pork chops from the skillet and set them aside.
In the same skillet, add the sliced onion and sauté until they're soft and translucent, about 5 minutes.
Stir in the sauerkraut, apple juice, and caraway seeds, mixing well.
Transfer the sauerkraut mixture to a casserole dish and place the browned pork chops on top.
Cover the dish with foil and bake in the preheated oven for 45 minutes. Remove the foil and bake for an additional 15 minutes to allow the pork chops to brown.
