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Baked Pork Chops with Sauerkraut

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

baked-pork-chops-with-sauerkraut-a-healthy-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. 

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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-and-potatoes-a-one-pan-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-potatoes-and-sauerkraut-a-one-pan-dinner-recipe

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.

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baked-pork-chops-with-potatoes-and-sauerkraut-a-one-pan-dinner-recipe
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Baked Pork Chops with Sauerkraut

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

Course: Dinner
Servings: 4
Calories: 509 kcal
Author: Liz DellaCroce
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
  • 1/2 teaspoon pepper
  • 32 ounces crushed tomatoes
  • 2 cups sauerkraut drained
  • 1 tablespoon caraway seeds
US Measurements - Convert to Metric
Instructions

  1. Pre-heat oven to 350 degrees and have a large baking dish or roasting pan ready to use. 

  2. 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.

  3. 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. 

  4. 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.

Recipe Notes

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

Nutrition Facts
Baked Pork Chops with Sauerkraut
Amount Per Serving
Calories 509 Calories from Fat 138
% Daily Value*
Total Fat 15.3g 24%
Saturated Fat 6.3g 32%
Trans Fat 0g
Polyunsaturated Fat 9g
Cholesterol 56mg 19%
Sodium 2287mg 95%
Total Carbohydrates 40.4g 13%
Dietary Fiber 8.6g 34%
Sugars 10g
Protein 32.7g 65%
* Percent Daily Values are based on a 2000 calorie diet.

Photography by Alejandro Photography // Recipe by The Lemon Bowl

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.

baked-pork-chops-with-sauerkraut

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Comments

  2. 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!

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  14. 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.

    Reply

  15. 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).

    Reply

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