Pioneer Woman Pork Chops And Sauerkraut

This Pioneer Woman Pork Chops and Sauerkraut recipe is the ultimate comfort food—tender pork chops baked with tangy sauerkraut, sweet apples, and savory onions. It’s a cozy, crowd-pleasing dish that’s easy to prep and packed with nostalgic flavor. Perfect for chilly nights or family gatherings!

Why You’ll Love This Pork Chops And Sauerkraut Recipe

• Old-fashioned oven-baked goodness – A Sunday dinner classic with layers of sweet and savory flavor.
• Hearty and wholesome – A balanced blend of protein, fiber, and natural sweetness.
• Minimal prep, maximum reward – The oven does most of the work for you.
• Perfect for leftovers – Tastes even better the next day!

Ingredients

• 8 center cut pork chops
• 2 pounds sauerkraut, drained
• 1 large red apple, diced
• 1 onion, chopped
• 1 cup brown sugar
• 1 tablespoon caraway seeds

How to Make Pork Chops And Sauerkraut

1. Bake for 45 minutes, or until the pork reaches 145°F on an instant-read thermometer.
2. Preheat oven to 350°F (175°C).
3. Brown the pork chops in a large nonstick skillet over medium-high heat for about 5 minutes per side. Transfer to a 9×13-inch baking dish.
4. Mix sauerkraut blend: In a bowl, combine sauerkraut, diced apple, onion, brown sugar, and caraway seeds.
5. Assemble and bake: Spread the sauerkraut mixture over the pork chops. Cover the dish with foil.

Expert Tips

• Rinse your sauerkraut if you prefer a milder flavor.
• Use a thermometer to avoid overcooking pork (145°F is perfect).
• Brown sugar control: Adjust amount based on desired sweetness.
• Go for Granny Smith or Braeburn apples for a tart contrast.

Recipe Variations

• Crockpot Style: Cook on low for 6-7 hours for fall-apart tender pork.
• Smoky Twist: Add a teaspoon of smoked paprika or a splash of BBQ sauce.
• Apple Cider Swap: Replace brown sugar with 1/2 cup apple cider for a fruitier edge.
• German-Style: Add sliced bratwurst and a pinch of mustard seeds.
• Low-Carb Version: Use a sugar-free sweetener and skip the apple.

Storage Instructions

In the Fridge: Store cooled leftovers in an airtight container for up to 4 days.
In the Freezer: Freeze in sealed containers or bags for up to 3 months.

How to Reheat Pork Chops and Sauerkraut

• Microwave: Cover and heat in short intervals (4-7 minutes total), stirring occasionally.
• Oven: Cover with foil and bake at 350°F for 15-20 minutes until hot.

Frequently Asked Questions

• Can I use boneless pork chops instead?
  Yes! Just check for doneness earlier, as they may cook faster.
• What’s the best way to reheat leftovers without drying out the pork?
  Add a splash of broth or apple juice and cover the dish while reheating.
• How do I make the sauerkraut less sour?
  Rinse before using and mix with a little more sugar or apple for balance.
• Do I need to marinate the pork first?
  Not required, but you can for added depth—try a simple garlic and herb marinade.
• Can I prep this ahead?
  Yes! Assemble the dish the night before, cover, and refrigerate until ready to bake.

Try More Pioneer Woman Recipe:

• Pioneer Woman Green Chile Chicken Enchilada Casserole
• Pioneer Woman Chicken Biscuit Casserole
• Pioneer Woman Chicken Dorito Casserole

Nutrition Facts

Amount Per Serving

• Calories 363
• Total Fat 10g
• Saturated Fat 4g
• Cholesterol 70mg
• Sodium 800mg
• Total Carbohydrate 39g
• Dietary Fiber 4g
• Total Sugars 33g
• Protein 29g
• Vitamin C 21mg
• Calcium 76mg
• Iron 3mg
• Potassium 711mg