Pork and Sauerkraut Bake

By srumbel

This is a simple casserole that everyone in my family LOVES! Layers of tender potatoes, tender pork chops and zesty apple sauerkraut!
from spendwithpennies.com

Ingredients

• 1 1/4 lbs potatoes, peeled and thinly sliced (about 2 large)
• 2 tablespoons butter, melted
• 1/2 teaspoon garlic powder
• 6 pork chops, 1″ thick (see notes below)
• 3 cups sauerkraut, drained
• 2 tablespoons brown sugar
• 1 small onion, thinly sliced
• 1 granny smith apple, peeled and thinly sliced
• 1/2 teaspoon caraway seeds (optional)

Preparation

Step 1

Preheat oven to 350 degrees.

Place potatoes and butter in a 9×13 pan. Toss with garlic powder and salt & black pepper to taste.

Season pork chops with salt and pepper. Brown over medium high heat, about 3 minutes each side.

Meanwhile, combine sauerkraut, brown sugar, onion, granny smith apple and caraway seeds in a bowl.

Place 1/2 of the sauerkraut mixture over the potatoes. Top with browned pork chops and finally remaining sauerkraut mixture. Cover tightly with foil.

Reduce oven to 325 degrees and bake for 2 hours. Uncover and bake an additional 15-30 minutes or until fork tender. Serve warm with applesauce.

Notes:

You’ll want to choose a marbled pork chop that has some fat in it such as a sirloin chop or shoulder chop. If your chops are really large, they can be cut in half. Cooking leaner cuts for extended periods of time can result in a tough chop.

Nutritional information is based on the use of 6 x 6oz pork shoulder chops and will vary based on type of pork selected.
Nutrition Information

Yield: 6 servings, Serving Size:

Amount Per Serving: Calories: 663 Calories

(Nutriton information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)