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250ml PA Dutch Pork & Kraut Infused Olive Oil Blend – perfect for pork dishes, roasted potatoes, and hearty comfort meals
Garden Infuzions

Pork Chops and Sauerkraut Baked with PA Dutch Pork & Kraut Olive Oil Blend

Tender pork chops bake with sauerkraut, onions, and warm Pennsylvania Dutch flavor for a cozy, tangy dinner that feels right at home on the family table.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: American Classics, Fusion Cuisine
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 4 bone-in pork chops about 1 1/2 pounds total
  • 2 tablespoons PA Dutch Pork And Kraut Infused Olive Oil Blend
  • 1 tablespoon olive oil
  • 1 medium yellow onion thinly sliced
  • 2 cloves garlic minced
  • 1 pound sauerkraut drained lightly
  • 1/2 cup low-sodium chicken broth
  • 1 tablespoon brown sugar
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon kosher salt
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1 medium apple peeled and thinly sliced
  • 1 tablespoon unsalted butter
  • 1 tablespoon chopped fresh parsley optional

Equipment

  • 1 9x13-inch baking dish For baking the pork chops and sauerkraut
  • 1 Large skillet For searing and building flavor
  • 1 sheet Foil For covering during the first bake
  • 1 pair Tongs For turning the pork chops
  • 1 Cutting board For onion, garlic, and apple prep
  • 1 Chef’s knife For slicing and chopping
  • 1 set Measuring cups and spoons For accurate prep

Method
 

Instructions
  1. 1. Heat the oven to 375°F and lightly grease a 9x13-inch baking dish.
  2. 2. Pat the pork chops dry and season both sides with the kosher salt, black pepper, and dried thyme.
  3. 3. Warm the PA Dutch Pork And Kraut Infused Olive Oil Blend with the olive oil in a large skillet over medium-high heat.
  4. 4. Sear the pork chops for 2 to 3 minutes per side until lightly browned, then transfer them to a plate.
  5. 5. Add the onion to the skillet and cook for 4 to 5 minutes until softened, then stir in the garlic for 30 seconds.
  6. 6. Stir in the sauerkraut, chicken broth, brown sugar, Dijon mustard, bay leaf, and apple slices. Cook for 2 minutes so everything starts to mingle.
  7. 7. Spoon the sauerkraut mixture into the baking dish and nestle the pork chops on top. Dot the butter over the sauerkraut.
  8. 8. Cover tightly with foil and bake for 25 minutes.
  9. 9. Remove the foil and bake for 15 to 20 minutes more, until the pork chops are cooked through and the top is lightly browned.
  10. 10. Rest for 5 minutes, discard the bay leaf, sprinkle with parsley if using, and serve warm with the pan juices spooned over the top.

Notes

If the sauerkraut tastes especially bold, rinse it lightly and drain well before using. Bone-in pork chops give the most forgiving result, but boneless chops work too if you reduce the final bake time slightly. The apple is optional but adds a nice soft sweetness that fits the dish well. Avoid overbaking so the pork stays juicy.

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