This oven baked 4-ingredient pork and canned kraut casserole is the kind of practical, cozy supper that stretches a small grocery budget while still putting something hearty and satisfying on the table. Pork and sauerkraut have deep roots in many Midwestern and Eastern European home kitchens, and this simple casserole turns those familiar flavors into an easy one-dish meal with very little hands-on work. It is especially nice in cooler weather, when you want a warm oven meal that tastes even homier than the short ingredient list would suggest.
Serve this casserole with buttery mashed potatoes, egg noodles, or simple boiled potatoes to soak up the tangy juices. A side of green beans, glazed carrots, or applesauce makes a nice balance with the savory pork and kraut, and a slice of rye bread or soft dinner rolls rounds it out for a comforting family meal.
Oven Baked 4-Ingredient Pork and Canned Kraut Casserole
Servings: 6
Ingredients
6 bone-in or boneless pork chops, about 1/2 to 3/4 inch thick
2 cans sauerkraut, 14 to 15 ounces each, drained lightly
1 large onion, thinly sliced
1 cup apple juice
Directions
1. Preheat the oven to 350°F. Lightly grease a large oval casserole dish or 9x13-inch baking dish.
2. Spread about half of the sauerkraut in the bottom of the dish, then scatter half of the sliced onion over the top.
3. Arrange the pork chops in a single layer over the kraut and onions, then top with the remaining sauerkraut and onion slices.
4. Pour the apple juice around and over the casserole. Cover tightly with foil and bake for 1 hour.
5. Remove the foil and continue baking for 20 to 30 minutes, or until the pork is tender and lightly browned and the kraut is bubbling at the edges. Let rest for 5 minutes before serving.
Variations & Tips
For milder flavor: If your family is unsure about sauerkraut, rinse and drain it before using. That softens the tang quite a bit and makes the casserole more kid-friendly.
Add a little sweetness: Thinly sliced apple can be tucked in with the onions for a gentle sweet note that pairs beautifully with pork and kraut.
Use a tougher cut wisely: If you are using thicker or less tender pork chops, give the covered portion of baking time an extra 15 to 20 minutes so the meat has time to relax and turn tender.
Make it heartier: You can layer peeled potato slices under the kraut to make this more of a complete one-pan meal. Just be sure to slice them thinly so they cook through.
Leftover tip: Leftovers reheat very well the next day. Store them covered in the refrigerator and warm them in the oven or microwave with a spoonful of the juices to keep the pork from drying out.