Pork chops are oven-baked with potatoes, tomatoes, and sauerkraut in this easy and delicious sheet pan dinner recipe.
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.
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.
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.
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
- 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
- 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.
Disclosure: I am honored to be a Brand Ambassador for The Little Potato Company. Thank you for supporting the brands that make The Lemon Bowl possible. All thoughts are my own.