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Pork Chop and Sauerkraut Bake


Pork Chop Sauerkraut Bake

Pork Chops and Sauerkraut

Photo: Diana Rattray
Sauerkraut and applesauce flavor these tangy, nicely-seasoned pork chops, and it's a quick and easy recipe to prepare and bake. Serve the tasty chops with mashed potatoes and sliced tomatoes for a delicious family meal.


  • 1 tablespoon olive oil
  • 4 bone-in pork chops
  • salt and pepper
  • 1 large onion, halved and thinly sliced
  • 1 pound sauerkraut, drained
  • 1/2 teaspoon caraway seeds
  • 1 cup applesauce, regular or with cinnamon
  • 3/4 cup apple juice or water


Lightly grease a shallow 2 1/2 to 3-quart baking dish. Heat oven to 350°.

Sprinkle pork chops lightly with salt and pepper. In a large skillet over medium heat, cook the pork chops until browned, about 4 minutes on each side. Remove to a plate and set aside. Add onions to the same pan and cook, stirring, until wilted and browned.

Meanwhile, combine the sauerkraut, caraway seeds, applesauce, and apple juice. Spoon the sauerkraut mixture into the prepared baking dish. Arrange pork chops on the sauerkraut, then top with the browned onions. Cover tightly with foil and bake for 45 minutes. Uncover and bake for 10 minutes longer, or until pork chops are tender.

Serves 4.

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