Savory Pork and Sauerkraut Bake

🕒 Prep: 10 min
🔥 Cook: 1 hour
🍽 Serves: 4
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This Savory Pork and Sauerkraut Bake is a comforting classic with a tangy twist. The combination of tender pork and flavorful sauerkraut creates a dish that's perfect for cozy family dinners or a festive gathering.

Ingredients for Savory Pork and Sauerkraut Bake

Pork shoulder is your star protein, providing rich flavor and tenderness when cooked low and slow. The marbling in pork shoulder makes it ideal for braising.

Onion adds sweetness and depth to the dish as it cooks down and melds with the other flavors.

Sauerkraut brings acidity and a tangy punch, balancing the richness of the pork.

Chicken broth helps to keep everything moist and adds a savory backbone to the sauce.

Olive oil is used for searing the pork, giving it a nice crust that locks in flavor.

Caraway seeds add a subtle anise-like flavor that pairs beautifully with sauerkraut.

Garlic boosts the savory profile with its unmistakable aroma and taste.

Apple cider vinegar enhances the tanginess and helps tenderize the pork.

Tips & Tricks

  • For extra flavor, marinate the pork in apple cider vinegar for an hour before cooking.
  • If you prefer a thicker sauce, remove the lid for the last 15 minutes of baking.
  • Use a cast iron skillet for even heat distribution and better browning.

Serving Suggestions

This dish pairs beautifully with creamy mashed potatoes or crusty bread to soak up the savory sauce. A side of roasted vegetables like carrots or Brussels sprouts complements the flavors well.

Frequently Asked Questions

Can I use a different cut of pork?
Yes, pork loin or pork butt can also work, but adjust the cooking time as needed.
Is it okay to use canned sauerkraut?
Absolutely, just make sure it's well-drained to avoid excess moisture.
Can I make this dish ahead of time?
Yes, it reheats well and the flavors deepen overnight.

Savory Pork and Sauerkraut Bake Recipe Walkthrough

Start by preheating your oven to 350°F (175°C). This gives you time to prepare everything else while the oven heats up.

Next, grab a large oven-proof skillet and heat up the olive oil over medium heat. Once the oil is shimmering, carefully add the pork shoulder chunks. Sear them until they’re browned on all sides. This usually takes about 5 minutes. Once browned, remove the pork and set it aside on a plate.

In the same skillet, toss in the sliced onion and minced garlic. Sauté them until the onions are translucent, which should take around 3 to 4 minutes.

Now it's time to stir in the sauerkraut and caraway seeds. Mix them well with the onions and garlic, letting them soak up all those savory flavors.

Return the seared pork to the skillet, nestling it into the sauerkraut mixture. Pour in the chicken broth and apple cider vinegar. Bring it all to a gentle simmer, ensuring everything is well combined.

Cover the skillet with a lid or aluminum foil and move it to the preheated oven. Let it bake for about an hour, or until the pork is tender and cooked through.

Once done, take the skillet out and let it rest for about 10 minutes before serving. This helps the flavors meld together even more.

Why You'll Love This Recipe

  • One-pan wonder: Uses a single skillet for easy cleanup.
  • Rich and tangy: The sauerkraut adds a delightful zing to the tender pork.
  • Perfect for meal prep: Tastes even better the next day.
  • Simple ingredients: Nothing fancy, just straightforward goodness.

Ingredients

2 lbs pork shoulder, cut into chunks
1 large onion, sliced
2 cups sauerkraut, drained
1 cup chicken broth
2 tbsp olive oil
1 tsp caraway seeds
Salt and pepper to taste
3 cloves garlic, minced
2 tbsp apple cider vinegar

Step-by-step Instructions

1. Preheat the oven to 350°F (175°C).
2. In a large oven-proof skillet, heat olive oil over medium heat.
3. Add the pork chunks and sear until browned on all sides, about 5 minutes.
4. Remove the pork and set aside. In the same skillet, add onions and garlic, sauté until onions are translucent.
5. Stir in the sauerkraut and caraway seeds, mixing well with the onions and garlic.
6. Return the pork to the skillet, nestling it into the sauerkraut mixture.
7. Pour in the chicken broth and apple cider vinegar, bringing the mixture to a simmer.
8. Cover the skillet and transfer to the preheated oven. Bake for 1 hour, or until the pork is tender and cooked through.
9. Remove from the oven and let it rest for 10 minutes before serving.

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