Simple Steps to Build the Bake
Part of the fun of casseroles is layering up all the ingredients. Follow these easy steps:
. Brown seasoned pork chops in butter to develop flavor. Set aside.
. Sauté onion, apples and caraway seeds until softened.
. Layer potato slices in the skillet. Season with salt and pepper.
. Top with half the onion-apple mix, then the sauerkraut.
. Add remaining onion-apple mix. Nestle chops into the kraut.
. Pour in broth. Cover and bake at 350°F for 45-60 mins until pork is cooked through.
. The potatoes soak up all the delicious flavors as the casserole bakes. Feel free to tweak the ingredients to your tastes – add mushrooms, peas, extra seasonings or cheese.
Serving and Storing Leftovers
This hearty bake is delicious on its own, but crusty bread is a nice accompaniment to soak up the tasty juices.
Tightly cover and refrigerate leftovers up to 4 days. To reheat, place individual portions in the microwave until hot. You can also reheat the entire casserole in a 350°F oven.
The casserole freezes well too. Let cool completely first, then freeze up to 3 months. Thaw in the refrigerator before reheating.
A few final serving suggestions:
. Garnish with fresh dill or parsley
. Stir in caraway seeds or mustard for more flavor
. Serve with cabbage salad on the side
. Pass around grainy mustard and rye bread
The Perfect Meal for Two
. When you’re looking for a hearty, fuss-free meal for two, look no further than this sauerkraut pork chop casserole. Laden with potatoes, apples, onion and zingy kraut, it’s pure comfort food.
. The one-pan preparation means quick assembly with minimal cleanup. As the dish bakes, the house fills with tempting aromas. Finally, you can dig into a mouthwatering meal straight from the oven.
. This old-world recipe is easy to double if you have extra mouths to feed. Simply use a larger skillet and add a few more chops and veggies.
. However you make it, this sauerkraut casserole is sure to satisfy. The perfect pick for a cozy meal on an autumn evening!
Ingredients
. 2 bone-in pork chops about 1/2 inch thick (4 oz each)
. 1/2 tsp kosher salt divided
. 1/4 tsp black pepper divided
. 1 tbsp unsalted butter
. 1 medium yellow onion diced (about 1 cup)
. 1 large Granny Smith apple peeled, cored and diced (about 1 1/2 cups)
. 1/2 tsp caraway seeds
. 2 medium russet potatoes about 1 lb, peeled and sliced into 1/4 inch rounds
. 1 1/2 cups refrigerated sauerkraut drained and rinsed
. 3/4 cup low-sodium chicken broth
. Fresh parsley chopped, for garnish
Instructions
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