Pork and Sauerkraut Bake

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Pork and Sauerkraut is a simple casserole that everyone in my family LOVES!

Layers of tender potatoes, melt in your mouth pork chops and zesty apple sauerkraut!

This casserole is baked in the oven until the pork chops are fork tender for a meal your whole family will love!

Pork and Sauerkraut Bake on plate

If you are looking for a delicious way to prepare fork-tender pork, you’ll love this Pork and Sauerkraut Bake!

A one dish meal complete with potatoes and pork chops smothered in sauerkraut, apples and onions. It is the perfect combination of savory that you will fall in love with!

This recipe was given to me from a pork farmer and who says this is one of her family’s favorites!  She said she often adds sliced tomatoes to top off the sauerkraut too!

For this recipe, I choose a thick shoulder pork chop or a chop with lots of marbling.

Cooking a well marbled pork chop (or pork steak) at a low temperature for a long period of time will make your chops fork tender (and infuses extra flavor into the potato layer)!

If your pork is lean or too thin, it can become dry and tough which is disappointing.

Pork and Sauerkraut Bake in dish

What is sauerkraut?

Sauerkraut is something that we’ve enjoyed for years in our family and I can remember how much my Grandma loved it!

Sauerkraut, simply put, is shredded fermented cabbage.

It starts with a simple base of cabbage that has been shredded along with salt.  The salt is massaged into the cabbage until liquid (or brine) is formed.

Once there is enough liquid to cover the cabbage it is placed in a container or large jar and weights are added to compress the cabbage (and keep it below the level of the liquid).

The cabbage will begin the fermentation process and should be ready to eat within 3-5 weeks.

Is Sauerkraut good for you?

It is used in many cultural dishes originating from countries like Russia, the Ukraine, Poland and Germany.

Not only delicious, sauerkraut is good for you too! It is a good source of vitamins, breaks down proteins during digestion and can help balance stomach PH levels. It is easy to digest and helps purify your body from toxins and gives you more energy! It also helps boost your body’s immunity! Sounds a little like a super food to me!

Just like cabbage, sauerkraut pairs perfectly with pork, is great on hotdogs or with sausage or added to Cabbage Rolls or soups.

One of our favorite ways to enjoy it is in this easy Pork and Sauerkraut bake!


Pork and Sauerkraut Bake with pepper

How Do You Cook Pork and Sauerkraut?

This Pork and Sauerkraut Bake recipe is very simple to make.

What Kind of Pork Should I Use?

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 (and bone in is perfect in this recipe).

Cooking leaner cuts for extended periods of time can result in a tough chop. Additionally, if you use a thinner chop you may need to reduce cooking time.

Be sure to brown the pork chops as this adds lots of flavor to the dish and helps seal in the juices.

While the pork is browning, prepare the sauerkraut apple mixture.

Place the potatoes in the bottom of a casserole dish and season them with salt & pepper (and a little garlic powder if you’d like).  Next layer the browned chops and top with the sauerkraut mixture.

Cook this in your oven low and slow until  the potatoes are soft and the pork is melt in your mouth tender.

We love to serve this along with a delicious and fresh Cucumber Dill Salad and some 30 Minute Dinner Rolls!

Easy and delicious, this Pork and Sauerkraut Bake is the perfect recipe to add to this week’s menu!

Pork and Sauerkraut Bake on plate
4.78 from 22 votes
Review Recipe

Pork and Sauerkraut Bake

Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Servings 6 SERVINGS
Author Holly Nilsson
This is a simple casserole that everyone in my family LOVES! Layers of tender potatoes, tender pork chops and zesty apple sauerkraut!


  • 1 ¼ pounds potatoes peeled and thinly sliced (about 2 large)
  • 2 tablespoons butter melted
  • ½ 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
  • ½ teaspoon caraway seeds optional

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  • Preheat oven to 350°F.
  • 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 ½ 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°F and bake for 2 hours. Uncover and bake an additional 15-30 minutes or until fork-tender. Serve warm with applesauce.

Recipe 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 6 ounces pork shoulder chops and will vary based on type of pork selected.

Nutrition Information

Calories: 349, Carbohydrates: 24g, Protein: 32g, Fat: 13g, Saturated Fat: 5g, Cholesterol: 99mg, Sodium: 578mg, Potassium: 1070mg, Fiber: 5g, Sugar: 9g, Vitamin A: 145IU, Vitamin C: 23.9mg, Calcium: 68mg, Iron: 4.8mg

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

Keyword pork and sauerkraut
Course Dinner
Cuisine American

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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