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Oven Baked Pork Chops with Potatoes

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Pork chops are oven-baked with potatoes, tomatoes, and sauerkraut in this easy and delicious sheet pan dinner recipe. 

Baked Pork Chops with Potatoes and Sauerkraut

As a lifelong cook and food blogger of close to 7 years, I don’t often make the same dinner more than once. I actually love the challenge of working with whatever ingredients are in season or whatever I happen to have on hand. Nothing excites me more than coming up with something healthy and delicious day after day. 

chilean-splash-potatoes-little-potato-company

That said, there are certain tried and true family recipes that I go to again and again including my mom’s famous baked pork chops with sauerkraut. While any type of potato works for this easy one-pan dinner recipe, I happened to have a bag of these gorgeous Chilean Splash potatoes on hand from The Little Potato Company.

Baked Pork Chops with Sauerkraut - a healthy dinner recipe

My mom would serve this dish regularly growing up and continues to make it for us during our frequent Sunday dinner gatherings. Every time I take a bite of the perfectly cooked pork and potatoes coated in tomatoes, caraway seeds and sauerkraut I am immediately transported to a happy time in my childhood.

Baked Pork Chops with Sauerkraut

Now that I’m a mother myself, I love making this for my two little boys. The best part? It’s a one-pan sheet pan dinner that takes just 10 minutes to throw together in a roasting pan before popping it in the oven while it bakes for an hour. It couldn’t be easier or more delicious.

Your fork is waiting.

Oven Baked Pork Chops with Potatoes

Oven Baked Pork Chops with Potatoes

4.63 stars average
Pork chops are oven baked with potatoes, tomatoes and sauerkraut in this easy and delicious sheet pan dinner recipe. 
COOK: 1 hr
TOTAL: 1 hr 10 mins
Servings: 4

Ingredients
 

  • 16 Chilean Splash potatoes – The Little Potato Company (halved)
  • 1 large yellow onion (thinly sliced)
  • 4 pork loin chops (center-cut, boneless)
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 32 ounces crushed tomatoes
  • 2 cups sauerkraut (drained)
  • 1 tablespoon caraway seeds

Instructions
 

  • Pre-heat oven to 350 degrees and have a large baking dish or roasting pan ready to use. 
  • Scatter the halved potatoes in a single layer on the bottom of the pan then cover with onion slices. Season both sides of the pork chops evenly with salt and pepper then place on top of the potatoes and onions.
  • Pour the crushed tomatoes and sauerkraut on top of the pork, along with the caraway seeds, tossing around the potatoes and onions a bit so that they are all covered in a bit of moisture. 
  • Place pan in the oven and bake for 1 hour or until pork is cooked through and potatoes are fork tender. Let rest 10 minutes before serving.

Notes

Serving Size: 1 pork chop, 8 halved potatoes and 2 cups of the tomato sauerkraut mixture.

Nutrition

Calories: 509kcalCarbohydrates: 40.4gProtein: 32.7gFat: 15.3gSaturated Fat: 6.3gPolyunsaturated Fat: 9gCholesterol: 56mgSodium: 2287mgFiber: 8.6gSugar: 10g

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Liz DellaCroce

Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Since 2010, Liz has been sharing delicious recipes that just so happen to be healthy. By using real ingredients with an emphasis on seasonality, Liz has built a growing audience of loyal readers who crave good food for their families. Click Here To Subscribe to my newsletter:

36 Comments

    1. Very tasty and succulent.
      I wish I had Chilean Splash potatoes but Russets were still good.
      I cut up only two Roma tomatoes I don’t recall tomatoes being used in a sauerkraut recipe. We liked them in the dish.

  1. This sounds delicious- the ultimate comfort food! My family always had pork and sauerkraut for New Years, but I haven’t made it for a long time. I might have to make it this year with some Bubbies!

  2. Oh, I love anything that involves sauerkraut! It must be the Eastern European in me :) And my daughter is obsessed with The Little Potato Co potatoes. I’ll have to add this to our menu.

  3. This dish brings back memories for me, too, even though I grew up on Hungarian food. My mother made something very similar to this, though she did it on the stove top. I like the idea of doing it as a sheet pan dinner – one of my new favorite cooking techniques (simple to do, easy clean-up).

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