Pork Chops Potatoes and Sauerkraut is a traditional New Year's Day meal in our home. This recipe is simple, and made in one-pot making it a perfect meal at any time during the year!
Pork Chop Potatoes and Sauerkraut is traditionally eaten on New Year's Day with superstitions of luck, health, and prosperity surrounding the meal.
A pig roots forward, and eating pork on New Year's Day helps a person to advance ahead. Eating sauerkraut come from Dutch folklore. According to the superstition, strands of sauerkraut represent a long life, and the green hue that sauerkraut starts as can symbolize prosperity or money.
Superstitious or not, I am not one to look away from advancement, longevity, and prosperity. Also, this meal tastes delicious, and that is a reward on its own!
My version of Pork Chops Potatoes and Sauerkraut is a one-pot meal. The pork is seared and then the pan is de-glazed with white wine (chicken broth is a great substitute). The pork is added back to the pan, and topped with potatoes, carrots, and sauerkraut.
This meal is a breeze to put together, and the flavors from the meat and veggies cooking with the briny sauerkraut are so good. My mom made this when I was a kid, and it is still one of my favorite dinners.
Ingredients
- boneless pork chops- I think a pork chop 1 ½-2 inches thick works well for this recipe. A thicken pork chop can be used, but it may increase the cooking time.
- salt
- black pepper
- onion powder
- garlic powder
- olive oil
- dry white wine (or chicken broth)- The white wine compliments the sauerkraut well, but chicken broth works well too.
- large baking potatoes- I love to use a large russet potato, and keep the skins on.
- baby carrots- roughly chopped regular carrots work well too.
- sauerkraut- I like a traditional sauerkraut for this recipe. I do not use a sweetened sauerkraut.
- dutch oven- Use a heavy bottomed oven safe pot for Pork Chops Potatoes and Sauerkraut.
Sauerkraut Tips
I do not use a sweetened or Bavarian style sauerkraut in this recipe. I love the tart briny flavor. You can use a sweet version, but it will change the overall flavor of the dish.
For my Pork Chops Potatoes and Sauerkraut, I have used canned and raw fermented sauerkraut and both have worked well.
Here are a few other delicious recipes using sauerkraut:
Sauerkraut Mashed Potato Casserole from Plated Cravings
Sauerkraut with Sausages and Apples from House of Nash Eats
Turkey Ruebens from Mindee's Cooking Obsession
Instructions
- Pre-heat oven to 350° F.
- Season pork chops evenly with salt, pepper, onion powder, and garlic. Place a dutch oven (or other comparable oven safe lidded casserole dish) on the stove over medium-high heat and add the olive oil. Add pork chops and brown both sides.
- While pork chops brown, Halve the potatoes and cut each half into four pieces. Set aside.
- Remove chops and add wine to the hot pan. Scrape and brown bits from the pan after you add the wine. Add pork chops back to the pan.
- Top pork with potatoes and then carrots. Finish by topping pork with sauerkraut.
- Cover and bake for 45 minutes.
Looking For More Pork Chop Recipes?
Grilled Dijon Pork and Apple Foil Packets
Grilled Honey Curry Pork Chops
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Pork Chops Potatoes and Sauerkraut
Ingredients
- 6 boneless pork chops, about 1 ½-2 inches thick
- 1 teaspoon salt
- 1 tsp black pepper
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tablespoon olive oil
- ⅓ cup dry white wine (or chicken broth)
- 2 large baking potatoes, washed.
- ⅔ cup baby carrots
- 24 oz sauerkraut
Instructions
- Pre-heat oven to 350° F.
- Season pork chops evenly with salt, pepper, onion powder, and garlic. Place a dutch oven (or other comparable oven safe lidded casserole dish) on the stove over medium-high heat and add the olive oil. Add pork chops and brown both sides.
- While pork chops brown, Halve the potatoes and cut each half into four pieces. Set aside.
- Remove chops and add wine to the hot pan. Scrape and brown bits from the pan after you add the wine. Add pork chops back to the pan.
- Top pork with potatoes and then carrots. Finish by topping pork with sauerkraut.
- Cover and bake for 45 minutes.
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Mary
Easy fast yummy tender. I like a little more juice gravey so i added more wine and half package of MCormic gravey mix. It worked great. Also foil covered pot ioven. Perfect.
Ashley Lecker
Oooo! I love the idea of using the gray mix!