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Pork Chops Sauerkraut Potato Casserole Recipe
Ingredients:
- 4 pork chops
- 3 cups sauerkraut
- 4 potatoes, peeled and sliced
- 1 cup chicken broth
- 1 onion, chopped
- 2 tbsp olive oil
- to taste salt and pepper
Instructions:
- Preheat oven to 350°F (175°C).
- Heat olive oil in a frying pan over medium heat. Brown pork chops on both sides. Remove and set aside.
- In the same pan, sauté onions until translucent.
- In a baking dish, layer the potatoes, sauerkraut, and sautéed onions. Pour chicken broth over the layers.
- Place browned pork chops on top. Season with salt and pepper.
- Cover with foil and bake for 60 minutes, or until potatoes are tender and pork is cooked through.
What You Will Need
Read more: Pork Chops and Sauerkraut Casserole Recipe
What you will need to make Pork Chops Sauerkraut Potato Casserole
- Pork chops: Adds rich, savory flavor and protein, making the dish hearty and satisfying.
- Sauerkraut: Provides a tangy, fermented taste that complements the richness of the pork.
- Potatoes: Offers a starchy base, absorbing flavors and adding texture.
- Chicken broth: Enhances moisture and depth, tying all ingredients together.
- Onion: Adds sweetness and aroma, balancing the tanginess of sauerkraut.
- Olive oil: Used for browning pork chops and sautéing onions, adding a subtle richness.
Tools and Instruments Required
What tools/instruments will be needed to make Pork Chops Sauerkraut Potato Casserole Recipe
- Frying pan: Essential for browning pork chops and sautéing onions, adding depth of flavor to the dish.
- Baking dish: Used to layer potatoes, sauerkraut, and pork chops, ensuring even cooking in the oven.
- Foil: Covers the baking dish, trapping steam to cook potatoes and pork chops thoroughly.
- Knife: Necessary for peeling and slicing potatoes, as well as chopping onions.
- Cutting board: Provides a safe surface for prepping vegetables and meat.
Pork Chops Sauerkraut Potato Casserole Recipe
Ingredients:
Main Ingredients
- 4 Pork Chops
- 3 cups Sauerkraut
- 4 Potatoes, peeled and sliced
- 1 cup Chicken Broth
- 1 Onion, chopped
- 2 tbsp Olive Oil
- to taste Salt and Pepper
Instructions:
- Preheat oven to 350°F (175°C).
- Heat olive oil in a frying pan over medium heat. Brown pork chops on both sides. Remove and set aside.
- In the same pan, sauté onions until translucent.
- In a baking dish, layer the potatoes, sauerkraut, and sautéed onions. Pour chicken broth over the layers.
- Place browned pork chops on top. Season with salt and pepper.
- Cover with foil and bake for 60 minutes, or until potatoes are tender and pork is cooked through.
Notes:
Nutrition value:
Keywords:
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the casserole as directed but don't bake.
- Cover tightly with plastic wrap or foil.
- Store in the fridge for up to 24 hours.
- When ready to bake, remove from fridge, let sit at room temperature for 30 minutes, then bake as directed.
Freezing Instructions
- Assemble the casserole but don't bake.
- Wrap tightly with plastic wrap and then foil.
- Freeze for up to 3 months.
- To bake, thaw in the fridge overnight.
- Remove from fridge, let sit at room temperature for 30 minutes, then bake as directed.
For a richer flavor, try adding a splash of apple cider vinegar to the sauerkraut before layering it in the casserole. It gives a subtle tang that complements the pork chops beautifully.
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