Imagine a dish that combines juicy pork chops, tangy sauerkraut, and creamy potatoes—all baked into one glorious casserole. This isn’t just food; it’s a hug for your taste buds. Perfect for weeknights, potlucks, or when you’re tired of pretending kale chips are satisfying.
It’s hearty, flavorful, and stupidly easy to make. Plus, it’s got that “grandma’s secret recipe” vibe without the mystery. Ready to upgrade your dinner game?
Let’s go.
Why This Recipe Slaps
The magic of this casserole lies in its balance of flavors and textures. The pork chops stay tender, the sauerkraut adds a zesty punch, and the potatoes soak up all the goodness. It’s a one-pan wonder that requires minimal effort but delivers maximum satisfaction.
And let’s be real—anything with melted cheese on top automatically wins.
Ingredients You’ll Need
- 4 bone-in pork chops (because flavor matters)
- 2 cups sauerkraut (drained, unless you like a pool)
- 3 medium potatoes (sliced thin, like your patience after a long day)
- 1 onion (thinly sliced, tears optional)
- 1 cup shredded cheese (Swiss or cheddar, no judgment)
- 1/2 cup chicken broth (or water if you’re winging it)
- 2 tbsp butter (because butter makes everything better)
- Salt, pepper, and paprika (to taste, or to spite)
How to Make It: A Foolproof Listicle
- Preheat your oven to 375°F (190°C). Don’t skip this unless you enjoy cold disappointment.
- Layer the potatoes and onions in a greased casserole dish. Season like you mean it.
- Add the sauerkraut evenly over the potatoes. Try not to eat it all straight from the jar.
- Brown the pork chops in butter for 2-3 minutes per side.This isn’t the time for shy cooking.
- Place the pork chops on top of the sauerkraut. Pour the broth over everything—hydration is key.
- Cover and bake for 45 minutes. Use this time to nap or stare into the void.
- Uncover, add cheese, and bake for 15 more minutes. Cheese is non-negotiable.
- Let it rest for 5 minutes. Patience, grasshopper.
Storage: Because Leftovers Are Life
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave, but the oven keeps it crispy.
FYI, freezing works, but the potatoes might get a little sad.
Why This Recipe Is a Win
This casserole is budget-friendly, filling, and packed with protein. Sauerkraut adds gut-friendly probiotics, and pork chops bring the iron. It’s also customizable—swap ingredients based on what’s in your fridge.
Plus, it’s a guaranteed crowd-pleaser. Who doesn’t love cheese-covered meat?
Common Mistakes to Avoid
- Overcooking the pork chops before baking. They’ll dry out faster than your humor at a family gathering.
- Not draining the sauerkraut. Soggy casserole = sadness.
- Skipping the browning step. That’s where the flavor lives.Don’t ghost it.
Alternatives for the Adventurous
Try chicken thighs instead of pork for a lighter twist. Hate sauerkraut? Use shredded Brussels sprouts (but don’t tell anyone).
Vegan? Swap pork for portobello mushrooms and cheese for nutritional yeast. IMO, it’s all about making it work for you.
FAQs
Can I use boneless pork chops?
Yes, but bone-in chops add more flavor.
Boneless cooks faster, so adjust the baking time.
What if I don’t like sauerkraut?
Substitute with cabbage or just leave it out. The recipe won’t self-destruct.
Can I make this ahead of time?
Absolutely. Assemble it, cover, and refrigerate overnight.
Bake as directed—just add 10 extra minutes.
Why is my casserole watery?
You didn’t drain the sauerkraut. Or you added too much broth. Lesson learned.
Final Thoughts
This pork chop and sauerkraut casserole is the ultimate comfort food with zero pretentiousness.
It’s easy, delicious, and forgiving—perfect for real life. Make it once, and it’ll become a staple. Now go forth and bake like a boss.
