Delicious Baked Pork Chops with Tangy Sauerkraut

This Baked Pork Chops with Sauerkraut recipe is a mouthwatering fusion of flavors. Tender pork chops are baked to perfection and served with tangy sauerkraut, creating a combination that will satisfy your taste buds. With just a few simple ingredients and minimal preparation time, this recipe is perfect for a hearty and delicious weeknight dinner. Serve these succulent pork chops with a side of mashed potatoes or crusty bread to soak up the savory juices.

Ingredients

• 4 pork chops
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 onion, thinly sliced
• 2 cloves garlic, minced
• 1 teaspoon caraway seeds
• 1 can (14 ounces) sauerkraut, drained and rinsed
• 1 cup chicken broth
• 2 tablespoons brown sugar
• 1 tablespoon Dijon mustard

Directions

1. Preheat the oven to 375°F (190°C).
2. Season pork chops with salt and pepper on both sides.
3. Heat olive oil in an oven-safe skillet over medium-high heat.
4. Add pork chops to the skillet and cook until browned, about 4-5 minutes per side.
5. Remove the pork chops from the skillet and set aside.
6. In the same skillet, add sliced onions, minced garlic, and caraway seeds.
7. Sauté until onions are softened and fragrant, about 3-4 minutes.
8. Add sauerkraut, chicken broth, brown sugar, and Dijon mustard to the skillet.
9. Stir well to combine all the ingredients.
10. Return the pork chops to the skillet, nestling them into the sauerkraut mixture.
11. Cover the skillet with foil or a lid.
12. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the pork chops are cooked through.
13. Remove from the oven and let the dish rest for 5 minutes before serving.
14. Serve the baked pork chops with sauerkraut hot, garnished with fresh parsley if desired.

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