Best One-Pan Baked Pork Chops and Sauerkraut

There’s something about the smell of pork chops and sauerkraut baking in the oven that instantly takes me back to being 10 years old sitting at my parents kitchen table.

This dish is literally my childhood on a plate!

I made it for my girls last night and was shocked when even my picky middle one asked for seconds.

My favorite childhood dish is simply this recipe for Baked Pork Chops and Sauerkraut!

My Mom would switch it up for my birthday dinner and prepare a pork loin with sauerkraut!

The best part is how EASY this is to throw together on busy weeknights.

Let me show you how to make this super simple comfort food that might just become your family’s new favorite too…

What You’ll Need for this Baked Pork Chops & Sauerkraut Recipe

This pork chops with sauerkraut and apples dish has literally saved my sanity on so many crazy weeknights!

The pork chops get so tender, the sauerkraut adds that tangy kick (even my picky eaters don’t complain!), and the apples bring just enough sweetness to balance everything out.

• Olive oil – You can use avocado oil too!
• Pork chops – Look for the thicker ones about 1½ inches, thin ones just dry out too fast (learned that the hard way)
• Black pepper – Fresh cracked is best but honestly sometimes I just use the pre-ground when I’m in a rush
• Garlic powder
• Yellow onion – Slice these thin so they get nice and caramelized
• Apple – Granny Smith or Gala work great
• Apple cider – Store bought is fine
• Light brown sugar – This makes everything caramelize so beautifully, totally worth the little bit of sweetness it adds
• Sauerkraut – Drain it well or everything gets too soupy

How to Make Baked Pork Chops and Sauerkraut Dish

STEP 1: Preheat and Prep

Preheat your oven to 350 degrees.

STEP 2: Season the Pork

Season your thick pork chops (about 1½ inches thick are perfect) with pepper and garlic powder.

I like to be generous with the seasonings here – nobody wants bland pork!

STEP 3: Heat Your Pan

Heat a cast-iron or any oven-safe casserole pan over medium heat and add the olive oil.

I use my grandmother’s cast iron that’s probably older than I am! It makes everything taste better somehow.

STEP 4: Sear Those Chops

Sear the pork chops until they’re nice and brown on both sides.

This usually takes about 2-3 minutes per side.

Then remove them and set aside.

Do them in batches if needed or they’ll steam instead of sear!

STEP 5: Veggies Time

Add your sliced onion and chopped apple to the same pan and brown them slightly for just 1-2 minutes.

The kitchen starts smelling amazing at this point and usually Pepper the cat appears from nowhere!

STEP 6: Create the Sauce

Pour in the apple cider and add the brown sugar.

Use a wooden spoon to scrape up all those yummy brown bits from the bottom of the pan.

That’s where all the flavor is hiding!

STEP 7: Combine Everything

Add the pork chops back to the pan and then pile on the sauerkraut.

Make sure to move the sauerkraut around a bit so it gets covered by those delicious juices.

STEP 8: Bake to Perfection

Cover the pan with either its lid or some aluminum foil (I usually have to search through three drawers to find the foil) and bake for about 35-45 minutes.

Boneless chops cook a bit faster than bone-in. The pork should reach an internal temperature of 145 degrees.

Pro Tips to Make the Perfect Baked Pork Chops

Mix It Up With Different Meats

This recipe is super flexible!

You can use bone-in pork chops, pork tenderloin, pork loin or even ribs instead of boneless chops.

Just remember that bigger cuts need more time in the oven.

You can also swap in about a pound of boneless chicken breasts or thighs if that’s what you have on hand.

I do this a lot when pork isn’t on sale.

Cooking Time Tips

If you’re using 1-inch thick chops, check them around 30 minutes.

For the thicker 1½-inch chops, they need the full 45 minutes usually.

When in doubt, use a meat thermometer! Game changer for busy moms.

What Sauerkraut Your Use Counts

Please please PLEASE use sauerkraut from a bag!

The canned stuff has this weird tinny taste that nobody in my family will eat.

Also make sure to drain it well or your dish will end up swimming in liquid.

I usually press it in a colander with the back of a spoon.

About That Apple Cider

The recipe calls for apple cider or apple juice, NOT apple cider vinegar!

They are completely different things.

If you don’t have either, you can use chicken broth with a tablespoon of maple syrup mixed in.

Not quite the same but works in a pinch when you don’t want to make another trip to the store!

No Ovenproof Skillet?

After browning the pork chops, just transfer everything to a casserole dish, cover with foil, and bake.

I actually did this at my sister’s house during the holidays because her fancy pans couldn’t go in the oven. Worked perfectly!

Extra Add-ins

Sometimes I throw in a handful of caraway seeds for extra flavor. My husband loves when I do this!

Also adding a diced potato or two makes it a complete one-pan meal when I’m really pressed for time between soccer practices.

Leftovers

If you have leftovers (which rarely happens in our house), chop everything up and mix it with cooked egg noodles for an amazing next-day lunch.

A Simple Pork Chops and Sauerkraut Dinner

I hope you add this to your weekly meal plan! It’s a great summer meal but also a hearty fall dinner too!