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I guess this isn’t your typical casserole as you’ll be making this in a skillet instead of a casserole dish, and there’s no cream or cheese involved.
However, I think this skillet casserole is one of the tastiest I’ve ever tried! The prep is easy and the results are pleasy – that’s what makes this one of my favorite meals on the planet. This recipe serves two but you can add 2 more chops and potatoes to get 4 servings. Or add those chops in hopes of having leftovers – I gotta warn you, though, you probably won’t have any because this is delicious!
1 pat of Land O’ Lakes butter
sea salt and freshly ground black pepper
2 pork chops, preferably bone-in
1 medium white onion, diced
1 large Granny Smith apple, cored and diced
1/2 teaspoon caraway seeds
2 large Russet potatoes, peeled and sliced into 1/4-in discs
about 1-1/2 cups sauerkraut
3/4 cup chicken broth
In a large cast iron skillet, heat a pat of butter. Season the pork with salt and pepper. Add the pork to the hot pan and lightly brown on both sides. Remove the pork and set aside on a plate.
Add the onion, apple, and caraway seeds to the skillet. Stir well and cook until the onions begin to soften. Place on the plate with the pork.
Preheat the oven to 350 degrees. Layer the potato slices on the bottom of the skillet in concentric circles. Season them with salt and pepper. Top with half on the apple-onion mixture. Then top with the sauerkraut and the remaining apple-onion mixture. Nestle the chops into the kraut and pour in the chicken broth.
Cover tightly with foil and bake until you can pierce the potatoes with a fork and the pork is cooked through, about 45 minutes.
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Quick tip: Serve with a dollop of sour cream or some cranberry jam.
Big thanks to Savory Moments for this delicious recipe!