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Pork chops and sauerkraut make a classic combo that's both hearty and tangy. This casserole brings them together in a way that's simple yet flavorful. Perfect for a cozy dinner, it’s a dish that fills the kitchen with mouthwatering aromas. The caraway seeds add a subtle hint of spice, while the chicken broth keeps everything moist and delicious. Ready to dive in? Let's get cooking!
The name of the recipe: Pork Chops and Sauerkraut Casserole Recipe
Ingredients:
- 4 pieces pork chops
- 1 jar about 16 oz sauerkraut
- 1 cup chicken broth
- 1 medium sliced onion
- 1 tbsp olive oil
- 1 tsp optional caraway seeds
- to taste salt and pepper
Instructions:
- Preheat your oven to 350°F (175°C).
- Heat olive oil in a skillet over medium-high heat. Season pork chops with salt and pepper, then brown them on both sides. Remove and set aside.
- In the same skillet, add sliced onions and cook until softened.
- In a casserole dish, spread the sauerkraut evenly. Place the browned pork chops on top.
- Pour the chicken broth over the pork chops and sauerkraut. Sprinkle with caraway seeds if using.
- Cover the casserole dish with a lid or aluminum foil and bake for 1 hour.
- Remove from oven and let rest for a few minutes before serving.
What You Will Need for This Casserole
What you will need to make Pork Chops and Sauerkraut Casserole
- Pork chops: Provide the main protein, adding rich flavor and a hearty texture to the dish.
- Sauerkraut: Adds tanginess and a slight crunch, balancing the richness of the pork chops.
- Chicken broth: Keeps the casserole moist and infuses it with savory depth.
- Onion: Brings sweetness and a bit of sharpness, enhancing the overall flavor.
- Olive oil: Used for browning the pork chops, adding a subtle fruity note.
- Caraway seeds: Optional but adds a unique, earthy flavor that complements the sauerkraut.
Tools and Instruments Required
What tools/instruments will be needed to make Pork Chops and Sauerkraut Casserole Recipe
- Skillet: Essential for browning pork chops and sautéing onions, adding depth of flavor to the dish.
- Casserole dish: Holds the sauerkraut and pork chops, allowing even baking and melding of flavors.
- Lid or aluminum foil: Keeps moisture in the casserole, ensuring tender pork chops and well-cooked sauerkraut.
- Oven: Bakes the casserole at a consistent temperature, ensuring everything cooks evenly.
- Knife: Needed for slicing onions, ensuring uniform pieces that cook evenly.
- Cutting board: Provides a safe surface for slicing onions, keeping your kitchen clean and organized.
Pork Chops and Sauerkraut Casserole Recipe
A hearty and comforting casserole combining pork chops and tangy sauerkraut.
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Ingredients:
Main Ingredients
- 4 pieces Pork Chops
- 1 jar Sauerkraut about 16 oz
- 1 cup Chicken Broth
- 1 medium Onion sliced
- 1 tbsp Olive Oil
- 1 tsp Caraway Seeds optional
- to taste Salt and Pepper
Instructions:
- Preheat your oven to 350°F (175°C).
- Heat olive oil in a skillet over medium-high heat. Season pork chops with salt and pepper, then brown them on both sides. Remove and set aside.
- In the same skillet, add sliced onions and cook until softened.
- In a casserole dish, spread the sauerkraut evenly. Place the browned pork chops on top.
- Pour the chicken broth over the pork chops and sauerkraut. Sprinkle with caraway seeds if using.
- Cover the casserole dish with a lid or aluminum foil and bake for 1 hour.
- Remove from oven and let rest for a few minutes before serving.
Notes:
Serve with mashed potatoes or crusty bread for a complete meal.
Read more: Pork and Sauerkraut Casserole Recipe
Nutrition value:
Calories: 350kcalCarbohydrates: 10gProtein: 30gFat: 20gSaturated Fat: 5gCholesterol: 70mgSodium: 800mgPotassium: 500mgFiber: 3gSugar: 2gVitamin A: 100IUVitamin C: 20mgCalcium: 50mgIron: 2mg
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Make Ahead and Freezing Tips
Make Ahead Instructions
- Prepare the pork chops and sauerkraut casserole as directed up to the baking step.
- Cover the casserole dish tightly with plastic wrap or aluminum foil.
- Store in the fridge for up to 24 hours.
- When ready to bake, remove from the fridge, let it sit at room temperature for 30 minutes, then bake as directed.
Freezing Instructions
- Assemble the casserole as directed but do not bake.
- Wrap the dish tightly with plastic wrap, then cover with aluminum foil.
- Label with the date and freeze for up to 3 months.
- To cook, thaw in the fridge overnight.
- Remove wrapping, let it sit at room temperature for 30 minutes, then bake as directed.
For a deeper flavor, try adding a splash of apple cider to the sauerkraut before baking. It adds a subtle sweetness that balances the tanginess perfectly.
Frequently Asked Questions
FAQ:
How long should I brown the pork chops?
About 3-4 minutes per side until they’re nicely browned.
Can I use fresh sauerkraut instead of jarred?
Yes, fresh sauerkraut works just as well.
Do I need to rinse the sauerkraut before using it?
No, but you can if you prefer a milder flavor.
Can I add other vegetables to the casserole?
Absolutely, carrots or potatoes make great additions.
What can I serve with this dish?
Mashed potatoes or a simple green salad pair nicely.
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