There are some recipes that instantly transport you back to a specific place and time, and Pork Chop and Sauerkraut Casserole is one of those for me. It reminds me of slow Sundays, when the house felt quieter, the windows fogged slightly from something comforting baking in the oven, and dinner wasn’t rushed. This was the kind of meal that filled the kitchen with a tangy, savory aroma and brought everyone wandering in, asking, “Is it ready yet?”

Growing up, this dish was always tied to togetherness. It wasn’t flashy or complicated, but it had heart. The tender pork chops soaking up all that sauerkraut goodness, the gentle acidity balanced with warmth and richness—it felt like food made with intention. It’s the type of recipe that shows up when you want something reliable, cozy, and deeply satisfying after a long day.

What I love most about this easy Pork Chop and Sauerkraut Casserole is how practical it is for real life. You can prep it quickly, pop it in the oven, and let it do its thing while you focus on everything else. Whether you’re making dinner on a busy weeknight or serving it as a comforting dish for holidays, this casserole always feels like the right choice.

If you’re looking for a hearty, nostalgic meal for dinner that tastes like it’s been passed down through generations, this Pork Chop and Sauerkraut Casserole recipe is exactly what you need.

Why You’ll Love It

It’s pure comfort food
The combination of tender pork and tangy sauerkraut is deeply satisfying.
It warms you from the inside out.

Easy enough for weeknights
This easy Pork Chop and Sauerkraut Casserole uses simple steps.
No complicated prep or fancy techniques.

Minimal ingredients, big flavor
Each ingredient plays an important role.
Nothing feels unnecessary or overwhelming.

Perfect for make-ahead meals
Prep it earlier in the day and bake when ready.
Great for busy schedules and family dinners.

Classic and timeless
This is a recipe that never goes out of style.
It’s been loved for generations for a reason.

Naturally low carb
Without noodles or rice, it fits a low carb Pork Chop and Sauerkraut Casserole lifestyle.
Still filling and flavorful.

Ingredient Notes & Details

Pork chops
Bone-in pork chops stay juicier during baking.
Boneless chops work too, just watch the cooking time.

Sauerkraut
Use good-quality sauerkraut for the best flavor.
Drain it slightly, but don’t rinse—you want that tang.

Onion
Yellow onions add sweetness that balances the sauerkraut.
Slice them thin for even cooking.

Garlic
Adds depth and warmth to the dish.
Fresh garlic is best for maximum flavor.

Chicken broth
Keeps the casserole moist while baking.
Low-sodium broth helps control saltiness.

Butter
Adds richness and helps mellow the sauerkraut’s acidity.
Use unsalted butter if possible.

Salt and black pepper
Season lightly at first.
Sauerkraut already brings saltiness.

Optional caraway seeds
Classic with sauerkraut.
Adds subtle, earthy flavor if you enjoy it.

Step-by-Step Instructions

Preheat the oven
Set your oven to 350°F (175°C).
Lightly grease a casserole dish to prevent sticking.

Season the pork chops
Pat the pork chops dry with paper towels.
Season both sides lightly with salt and black pepper.

Sear for flavor
Heat a skillet over medium-high heat with a bit of oil.
Sear the pork chops for 2–3 minutes per side until lightly golden.

Prepare the base layer
Spread the sauerkraut evenly in the casserole dish.
Add sliced onions and minced garlic, mixing gently.

Add richness
Dot butter pieces over the sauerkraut mixture.
Pour chicken broth evenly across the dish.

Arrange the pork chops
Place the seared pork chops on top of the sauerkraut.
Sprinkle caraway seeds if using.

Bake until tender
Cover the casserole with foil and bake for 35–40 minutes.
Remove foil and bake an additional 10–15 minutes until pork is tender.

Rest before serving
Let the casserole rest for 5 minutes.
This helps the juices redistribute.

FAQ for Common Questions

How do you keep pork chops tender in a casserole?
Searing first and baking with moisture prevents them from drying out.

Should sauerkraut be rinsed before baking?
No, draining is enough. Rinsing removes too much flavor.

Can I make Pork Chop and Sauerkraut Casserole ahead of time?
Yes, assemble it up to 24 hours in advance and refrigerate.

Is Pork Chop and Sauerkraut Casserole low carb?
Yes, it’s naturally low carb and keto-friendly.

Can I use pork loin instead of pork chops?
Yes, slice it into thick pieces and adjust cooking time.

What internal temperature should pork reach?
Pork is safe at 145°F with a short resting time.

Storage Tips

Refrigeration
Store leftovers in an airtight container for up to 4 days.
The flavors deepen overnight.

Freezing
Freeze cooled casserole portions for up to 2 months.
Thaw overnight in the refrigerator before reheating.

Reheating
Reheat covered in the oven at 325°F.
Add a splash of broth if it looks dry.

Variations

Apple Pork Chop and Sauerkraut Casserole
Add sliced apples for sweetness and balance.

Creamy Pork Chop Casserole
Stir in a little sour cream before baking.

Beer-Braised Version
Replace some broth with beer for deeper flavor.

Slow Cooker Pork and Sauerkraut
Cook on low for 6–7 hours for ultra-tender pork.

Spicy Pork and Sauerkraut
Add red pepper flakes or smoked paprika.

Baked Pork Chop and Sauerkraut with Potatoes
Layer thin potato slices under the sauerkraut for a heartier meal.

What to Serve with Pork Chop and Sauerkraut Casserole

Fresh + Light Sides
Simple green salad
Cucumber salad with dill

Comfort Food Pairings
Mashed potatoes
Buttered egg noodles

Holiday Table Classics
Roasted root vegetables
Braised red cabbage

Protein Options
Smoked sausage
Roast chicken

Starches + Breads
Crusty bread
Dinner rolls

Pork Chop and Sauerkraut Casserole

This Pork Chop and Sauerkraut Casserole is a hearty, flavorful dish featuring tender pork chops baked with tangy sauerkraut and savory seasonings, creating a comforting, all-in-one meal that’s perfect for family dinners.

Print Pin Rate

Prep Time: 10 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 55 minutes minutes

Ingredients

• 4 bone-in or boneless pork chops
• 1 tablespoon olive oil
• 1 medium onion thinly sliced
• 2 cups sauerkraut drained and rinsed
• 1 cup chicken broth
• 1 tablespoon Dijon mustard
• 1 tablespoon brown sugar
• 1 teaspoon paprika
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• Salt to taste
• 1 tablespoon caraway seeds optional

Instructions

• Preheat the oven to 375°F (190°C). Lightly grease a baking dish.
• Heat olive oil in a skillet over medium-high heat. Season pork chops lightly with salt and pepper, then sear for 2–3 minutes per side until golden. Remove and set aside.
• In the same skillet, sauté the sliced onion for about 3 minutes until softened.
• Spread the sauerkraut evenly in the prepared baking dish. Top with the onions.
• Place the pork chops over the sauerkraut mixture.
• In a small bowl, whisk together chicken broth, Dijon mustard, brown sugar, paprika, garlic powder, and black pepper. Pour evenly over the casserole.
• Sprinkle caraway seeds on top if using.
• Cover tightly with foil and bake for 35 minutes. Remove foil and bake an additional 10 minutes until pork is tender and cooked through.
• Let rest for 5 minutes before serving.