Name: Old Fashioned German Pork Casserole
Ingredients: 1 pat of butter; Sea salt, to taste; Freshly ground black pepper, to taste; 2 pork chops, preferably bone-in; 1 medium white onion, diced; 1 large Granny Smith apple, cored and diced; 1/2 tsp. caraway seeds; 2 large Russet potatoes, peeled and sliced into ¼ inch discs; About 1-1/2 cups sauerkraut; 3/4 cup chicken broth

Old Fashioned German Pork Casserole

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Ingredients

1 pat of butter
Sea salt, to taste
Freshly ground black pepper, to taste
2 pork chops, preferably bone-in
1 medium white onion, diced
1 large Granny Smith apple, cored and diced
1/2 tsp. caraway seeds
2 large Russet potatoes, peeled and sliced into ¼ inch discs
About 1-1/2 cups sauerkraut
3/4 cup chicken broth

Instructions

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.
Pre-heat the oven to 350°F.
Layer the potato slices on the bottom of the skillet in concentric circles.
Season them with salt and pepper.
Top with half of 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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