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family pork and kraut supper

Pork and Sauerkraut

This easy and economical one dish country-style oven meal is not only delicious but very family friendly. I like to serve it with a big bowl of fluffy mashed potatoes!
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Calories 350 kcal


  • 4 thick bone in pork loin chops (at least ½ inch thick)
  • 1 TBS oil
  • 1 small onion peeled and chopped
  • 2 16-oz cans of Bavarian style sauerkraut, drained well
  • 2 red eating apples sliced into wedges
  • 2 TBS brown sugar
  • 1 tsp caraway seed
  • 1 ½ cups of cloudy apple juice
  • Fine sea salt coarse black pepper and paprika


  • Preheat the oven to 350*F. You will need a 9 by 13-inch baking dish. If your chops have a rind on them, remove that with a sharp knife and then using kitchen scissors, cut slashes into the sides of the chops at ½ inch intervals. This helps to keep the chops from curling up while cooking.
  • Heat the oil in a large skillet over medium high heat. Add the chops and brown them evenly on both sides. Remove to a plate and set aside. Add the chopped onion to the pan and cook, stirring it frequently until golden and softened.
  • Put the drained kraut in a bowl. Add the sliced apple and browned onions. Stir in the brown sugar and caraway seed. Mix well together. Spread out in the baking dish. Pour the apple juice over everything. Top with the browned chops and sprinkle with salt, pepper and paprika. Cover tightly with aluminum foil.
  • Bake in the preheated oven for 1 ½ hours until the chops are tender, and all is nicely bubbling. Uncover for the last 15 minutes of cook time.
  • Serve one chop and a portion of kraut per person along with mashed potatoes for a hearty and delicious family-style dinner.