Baked pork chops are thrown in the oven with potatoes, tomatoes, and sauerkraut in this easy and delicious one pan dinner recipe.
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. My mom would serve this dish regularly growing up, and continues to make it for us for family dinners. Now that I’m a mother myself, I love making this for my boys! The best part? It’s a one-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.
Ingredients
- Potatoes: While any type of potato works for this easy one-pan dinner recipe, I prefer to use Yukon gold or fingerling potatoes.
- Onion: I prefer using yellow onion as it’s a little bit sweet and adds great flavor to the potatoes and pork.
- Pork chops: A loin cut of meat that tends to be a bit leaner than other pieces of pork. I like to keep the bone in aids in a juicier, more tender final result.
- Crushed tomatoes: Adds necessary moisture to the dish so that the potatoes and pork cook through without drying out.
- Sauerkraut: Fermented cabbage that has a very distinct sour taste, it pairs great with many meats and fish, including pork!
- Caraway seeds: Similar to fennel, it has a nutty, somewhat bittersweet taste that balances out some of the sour notes from the sauerkraut.
How to Make Oven Baked Pork Chops with Potatoes
Start your baked pork chops by slicing your potatoes and onion. To save time, I like to use a mandoline. But using a knife works, too!
Then season your pork chops liberally with kosher salt and black pepper.
Next take a baking dish and lay out your potato slices evenly.
Next add the thinly sliced onions on top of the potatoes.
Then add your pork chops.
Then pour the crushed tomatoes over the top of everything.
Finish by adding the sauerkraut and caraway seeds, before gently stirring to make sure everything is coated in the sauce and won’t dry out. Toss in the oven at 350 for about an hour.
Once pork is cooked through (145 internal temperature) and potatoes are tender, remove from the oven and let rest for about 10 minutes. Top with fresh herbs like parsley or green onions, serve, and enjoy your Baked Pork Chops with Potatoes!
Frequently Asked Questions
What is the best way to cook pork chops?
Is it better to cook pork fast or slow?
Is pork and sauerkraut a thing?
More Baked Dishes
- Healthy Chicken Pot Pie
- Sheet Pan Oven Baked Grilled Cheese
- Baked Dijon Salmon
- Lebanese Baked Fish with Tahini Sauce and Toasted Pine Nuts
- Oven Baked Chicken Parmesan
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A filling, flavorful, and fun meal for the whole family to enjoy, I encourage you to give my mom’s baked pork chops with sauerkraut and potatoes a try. Let me know how you like it in the comments!
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Oven Baked Pork Chops with Potatoes
Ingredients
- 16 small potatoes (halved or sliced)
- 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.
Last Step:
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