Hearty pork chops and sauerkraut baked in a 9×13 dish. This classic German meal makes tender juicy boneless pork chops with sauerkraut, perfect for serving over mashed potatoes! It’s a easy delicious dinner the whole family is going to love!
Juicy Pork Chops and Sauerkraut
Looking for an easy and tasty dinner idea? How about juicy pork chops and sauerkraut served over creamy mashed potatoes? It’s a simple dish that is going to bring comforting vibes to your dinner table.
Just brown the boneless pork chops, pop them in a baking dish, cover with a mix of sauerkraut, apple, onion, and a dash of cinnamon, and let it bake. In less than an hour, you’ll have a delicious meal that the entire family is going to love!
Pork Chops and Sauerkraut are definitely best served over mashed potatoes! Make mashed potatoes and then serve the pork and sauerkraut on top.
Looking for more boneless pork chop recipes? Try making my Frozen Pork Chops in the Instant Pot and Slow Cooker Pork Chops. We love Soy Sauce Mushrooms on top of the pork chops too!
Ingredients
- Boneless Pork Chops – I recommend 1 inch thick boneless pork chops.
- 2 pounds of sauerkraut -homemade or canned works!
- Apple – pick your favorite red apple and dice it up
- Onion – sweet yellow works best.
- Brown Sugar and Cinnamon – to add sweetness to balance out the sauerkraut tartness.
How to Make German Pork Chops and Sauerkraut
Heat a large skillet on medium-high heat. Brown pork chops on both sides.
Place the browned pork chops in a 9×13 baking dish.
In a big bowl, mix sauerkraut, diced apple, onion, brown sugar, and a dash of cinnamon.
Spread this mixture over the pork chops in the baking dish.
Cover the dish with aluminum foil and bake in the oven until the pork is fully cooked (center reaches 145 degrees F). This takes about 35-45 minutes depending on pork chop thickness. Ours are 1 inch thick pork chops and they take 45 minutes.
Remove from the oven and serve the pork chops and sauerkraut over mashed potatoes. Enjoy your meal!
Storing and freezing leftovers
Store leftovers in an airtight container in the refrigerator for up to 4 days. After that, you can freeze pork chops and sauerkraut. I store in freezer bags or freezer safe containers. When ready to serve, defrost and then heat up either in the microwave or oven.
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Hearty Baked Pork Chops with Sauerkraut
PrintIngredients
- 8 pork chops center cut, boneless (this is about 3-3.5 pounds)
- 2 pounds sauerkraut drained
- 1 large red apple diced
- 1 small yellow onion chopped
- 1/2 cup brown sugar
- dash cinnamon
Instructions
- Preheat oven to 350 degrees F.
- In a large skillet over medium-high heat brown pork chops on both sides, about 5 minutes per side. When browned place the pork chops in an 9×13 baking dish.
- In a large bowl mix together sauerkraut, diced apple, onion, brown sugar and dash of cinnamon. Spread this mixture on top of the pork chops.
- Cover baking dish with aluminum foil and bake in the oven until pork is fully cooked, about 35-45 minutes (depends on how thick your pork chops are), or until the center of the pork chop is 145 degrees F. Our pork chops are about 1 inch thick and took 45 minutes.
- Remove from oven and serve pork chops and sauerkraut over mashed potatoes. Enjoy!
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