This recipe combines chopped bacon, dried herbs, and tangy sauerkraut to create a flavorful base that’s topped with pork. Together they’re baked in the oven for a wonderful German-inspired meal.
Bake or pan fry the bacon until it's crispy. Blot with paper towel and chop bacon into small pieces.
Preheat the oven to 350°F.Add cooked chopped bacon, drained sauerkraut, applesauce, broth, brown sugar, thyme, basil, oregano, mustard, salt and pepper to a large bowl. Mix together.
Pour mixture into a casserole dish in an even layer.
Heat a frying pan with a bit of cooking oil. Once pan is very hot, sear each side of the pork chop for only 30 seconds.
Add pork chops to the top of the casserole dish and cover with aluminum foil. Bake for 20-30 minutes. Pork is done when it reaches 145°F with meat thermometer.
Scoop sauerkraut mixture and one pork chop onto plates. Serve an enjoy!
Recipe Notes:
Leftovers: This recipe stores well in an airtight container in the fridge for up to 4 days. Any leftover sauerkraut mixture can be used as a side dish for other dinners. It’s so tasty you’ll want to save the leftovers!
Cooking 1-inch thick boneless pork chops will take 20-25 minutes. A thicker cut will take up to 30 minutes.
You can tell when pork chops are cooked by using a meat thermometer inserted into the thickest part of the meat. When it reaches 145°F, the meat is cooked. Your pork chop can be juicy with a little pink in the center, according to the USDA.