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Close-up of juicy pork chops baked with sauerkraut and potatoes, a quick weeknight meal.

Weeknight Winner Pork Chops

This recipe makes juicy pork chops with sauerkraut, apple, and onion. It's a quick and easy weeknight meal.
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Prep Time 10 minutes
Cook Time 45 minutes
Browning Time 15 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Pork Chops
  • 4 pork chops
  • 1 tablespoon oil or as needed
Sauerkraut Mixture
  • 1 (20-ounce) can sauerkraut well drained
  • 1 apple peeled, cored, and diced
  • 1 onion finely chopped
  • 1/4 cup brown sugar
  • 1/2 tablespoon caraway seeds
Seasoning
  • to taste salt
  • to taste freshly ground black pepper

Equipment

  • Skillet
  • casserole dish
  • Aluminum foil
  • Mixing bowl
  • Instant-read thermometer

Method
 

  1. Preheat your oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
  2. Rub the pork chops with salt and pepper on both sides.
  3. Heat the oil in a skillet over medium-high heat. Pan-fry the pork chops on both sides until browned, about 5 to 7 minutes per side.
  4. Place the browned pork chops into the prepared casserole dish.
  5. In a bowl, combine the sauerkraut, diced apple, chopped onion, brown sugar, and caraway seeds. Mix well.
  6. Cover the pork chops in the casserole dish with the sauerkraut mixture.
  7. Cover the casserole dish tightly with aluminum foil to keep the moisture in.
  8. Bake in the preheated oven for about 45 minutes, or until the pork chops are no longer pink in the center. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Notes

You can adjust the amount of brown sugar to your preference. Ensure the sauerkraut is well-drained to avoid a watery dish.

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