Baked Pork and Sauerkraut

Ingredients

• 1.5 - 2 lbs. boneless pork chops (about 1/2 inch thick)
• 1/4 teaspoon salt (or more/less if desired)
• 1/4 teaspoon black pepper (or more/less if desired)
• 2 tablespoons olive oil
• 4 medium russet potatoes
• 1 large Gala apple (or other crisp apple of choice)
• 18 ounces sauerkraut (undrained)
• 1 teaspoon caraway seeds
• 1 yellow onion (optional)

Instructions

1. 1

   Peel and dice 4 medium russet potatoes, 1 large Gala apple, and 1 yellow onion, if using. Set them aside.

2. 2

   Preheat the oven to 350°F (176°C).

3. 3

   While the oven preheats, pat 1.5 - 2 lbs. boneless pork chops dry with a paper towel and season very lightly with ¼ teaspoon salt and ¼ teaspoon black pepper.

4. 4

   Heat a large Dutch oven on the stovetop over medium-high heat. Once the pot is hot, add 2 tablespoons olive oil. Once the oil is shimmering (about 1 minute), add the pork. Brown chops for about 3 minutes per side. They should easily release from the pot when they're ready to be turned over.

5. 5

   Set the pork aside and add 18 ounces sauerkraut to the hot Dutch oven. Use a wooden spoon to gently scrape up any brown bits from the bottom. Add the onion, potatoes and apples and then lay the pork chops on top. Sprinkle 1 teaspoon caraway seeds over the top.

6. 6

   Cover Dutch oven with a lid and bake in the oven for one hour, then remove and allow the meal to cool slightly before serving.