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Oven Baked Pork Chops with Potatoes
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Oven Baked Pork Chops with Potatoes

Pork chops are oven baked with potatoes, tomatoes and sauerkraut in this easy and delicious sheet pan dinner recipe. 
Course Dinner
Cuisine American
Diet Gluten Free
Keyword pork chops in oven, sauerkraut pork chops
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4
Calories 509kcal
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
  • ½ teaspoon pepper
  • 32 ounces crushed tomatoes
  • 2 cups sauerkraut drained
  • 1 tablespoon caraway seeds
US Measurements - Convert to Metric

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: 509kcal | Carbohydrates: 40.4g | Protein: 32.7g | Fat: 15.3g | Saturated Fat: 6.3g | Polyunsaturated Fat: 9g | Cholesterol: 56mg | Sodium: 2287mg | Fiber: 8.6g | Sugar: 10g