Sweet-Sour Kraut & Chops

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Servings: 6 Difficulty: Intermediate
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Juicy pork chops nestled atop a savory-sweet sauerkraut and pineapple glaze with tender roasted potatoes.
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This hearty one-pan meal brings together tender pork chops, creamy baked potatoes, and a tangy-sweet sauerkraut mixture. The combination of salty kraut, juicy pineapple, and brown sugar creates a rich glaze that permeates the meat and potatoes. It&# 226;€™s a comforting, rustic dish perfect for weeknight dinners or family gatherings. The flavors meld beautifully during the second bake, resulting in a moist, flavorful entrée with minimal cleanup. Serve hot for a satisfying, home-style meal that balances sweet, sour, and savory notes.

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Sweet-Sour Kraut & Chops

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 6 Calories: 77.0

Description

This hearty one-pan meal brings together tender pork chops, creamy baked potatoes, and a tangy-sweet sauerkraut mixture. The combination of salty kraut, juicy pineapple, and brown sugar creates a rich glaze that permeates the meat and potatoes. It&# 226;€™s a comforting, rustic dish perfect for weeknight dinners or family gatherings. The flavors meld beautifully during the second bake, resulting in a moist, flavorful entrée with minimal cleanup. Serve hot for a satisfying, home-style meal that balances sweet, sour, and savory notes.

Ingredients

Directions

  1. Preheat oven to 350°F (175°C).
  2. In a 12 x 7 1/2 x 2-inch baking dish, combine the thinly sliced potatoes and chopped onion.
  3. Add 1/4 cup water to the baking dish and toss to coat the vegetables.
  4. Cover the dish tightly with foil and bake for 45 minutes, or until the potatoes are nearly tender.
  5. Meanwhile, heat cooking oil in a large skillet over medium-high heat.
  6. Brown the pork chops on both sides in the hot skillet, about 3-4 minutes per side. Remove from heat.
  7. In a large bowl, combine the rinsed sauerkraut, undrained crushed pineapple, and brown sugar. Mix well.
  8. Remove the baking dish from the oven. Spoon the sauerkraut mixture evenly over the potato and onion layer.
  9. Place the browned pork chops on top of the sauerkraut mixture.
  10. Season the pork chops with salt and pepper.
  11. Cover the baking dish again with foil and return to the oven. Bake for 45 minutes longer, or until the pork chops are cooked through and no longer pink in the center.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 77.0kcal
% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 6.0mg1%
Total Carbohydrate 17.0g6%
Dietary Fiber 2.2g9%
Sugars 0.8g
Protein 2.0g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best results, ensure the pork chops are fully cooked by checking the internal temperature reaches 145°F (63°C).

You can substitute bone-in chops if preferred, but you may need to increase the baking time by 10-15 minutes.

If you prefer a less sweet dish, reduce the brown sugar to 1 tablespoon.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.

Keywords: pork chops, sauerkraut, pineapple, potatoes, one-pan, german food, comfort food, baked pork, sweet and sour, family dinner, easy recipe, braised chops
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