Baked Pork Chops with Sauerkraut and Potatoes
This hearty one-pan meal combines tender pork loin chops with baby potatoes, tangy sauerkraut, and aromatic caraway seeds, all baked together in crushed tomatoes. The potatoes become fork-tender while absorbing the savory flavors, making it perfect for busy weeknight dinners or cozy weekend meals. The sauerkraut adds a traditional German-inspired touch that pairs beautifully with the pork, while the caraway seeds provide an earthy, slightly sweet note that ties all the flavors together.
Ingredients
- 16 little potatoes, halvedbaby red or Yukon Gold potatoes1:1
Similar size and texture
- 1 large yellow onion, thinly sliced
- 4 pork loin chops, boneless and center-cutbone-in pork chops1:1
May need additional cooking time
- 1 tsp salt
- ½ tsp pepper
- 1 32 oz can crushed tomatoes
- 2 cups sauerkraut, drainedfresh cabbage, thinly sliced1:2
Less tangy, will need salt
- 1 Tbsp caraway seedsfennel seeds1:1
Different but complementary flavor
Instructions
- 1
Preheat oven to 350°F and prepare a large baking dish or roasting pan
- 2
Scatter halved potatoes in single layer on bottom of pan and cover with onion slices
- 3
Season both sides of pork chops evenly with salt and pepper and place on top of potatoes and onions
- 4
Pour crushed tomatoes and sauerkraut over pork and sprinkle with caraway seeds
- 5
Toss potatoes and onions to coat with moisture
- 6
Bake for one hour or until pork is cooked through and potatoes are fork tender
- 7
Let rest 10 minutes before serving
Tips
Choose similar-sized potatoes for even cooking, or cut larger ones to match the halved small potatoes.
Drain sauerkraut well to prevent the dish from becoming too watery during baking.
Check pork internal temperature reaches 145°F for food safety while maintaining juiciness.
Good to Know
Refrigerate leftovers up to 3 days in covered container
Can assemble up to 4 hours ahead and refrigerate before baking
Serve hot directly from baking dish with crusty bread or simple green salad
Common Mistakes
Don't overcrowd the pan to ensure even cooking
Don't skip resting time to allow juices to redistribute in the pork
Substitutions
Similar size and texture
May need additional cooking time
Less tangy, will need salt
FAQ
Can I use bone-in pork chops instead?
Yes, bone-in chops work well but may need an additional 10-15 minutes of cooking time depending on thickness.
What if I don't have caraway seeds?
You can substitute fennel seeds or dried thyme, or simply omit them for a milder flavor.
How long will leftovers keep?
Leftovers will keep refrigerated for up to 3 days and can be reheated in the oven at 325°F until warmed through.