Ingredients
Main Ingredients
- 4 pieces boneless pork chops
- 1 can sauerkraut (drained) Ensure it is drained to avoid extra moisture.
- 1 medium onion (sliced)
- 2 cloves garlic (minced)
- 1 teaspoon caraway seeds
- to taste Salt and pepper
- 1 tablespoon olive oil For browning the pork chops.
Method
Preparation
- Preheat your oven to 350°F (175°C).
- In a skillet, heat the olive oil over medium heat.
- Season the pork chops with salt and pepper, then brown them in the skillet for about 3-4 minutes on each side.
- In a baking dish, layer the drained sauerkraut, sliced onion, and minced garlic. Sprinkle the caraway seeds on top.
- Place the browned pork chops on top of the sauerkraut layer.
- Cover the dish with aluminum foil and bake in the preheated oven for about 30-35 minutes, or until the pork is cooked through.
Serving
- Once your Pork Chop and Sauerkraut Casserole is ready, carefully take it out of the oven and let it sit for a few minutes.
- Serve it hot right from the baking dish.
- This dish pairs wonderfully with mashed potatoes or a simple green salad for a complete meal.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 12gProtein: 35gFat: 30gSaturated Fat: 10gSodium: 600mgFiber: 2gSugar: 3g
Notes
For added flavor, consider marinating the pork chops in your favorite spices for a few hours before cooking. Adjust the amount of sauerkraut according to your taste preference—some people love more tang! If you enjoy a bit of crunch, consider topping the casserole with breadcrumbs or fried onions before baking.
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