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pork chops with sauerkraut on a plate with a fork

Pork Chops Potatoes and Sauerkraut

Course Main Course
Cuisine American
Keyword Pork
Prep Time 10 minutes
Cook Time 30 minutes
Servings 6 people


  • 6 boneless pork chops, about 1 ½-2 inches thick
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tbsp olive oil
  • cup dry white wine (or chicken broth)
  • 2 large baking potatoes, washed.
  • cup baby carrots
  • 24 oz sauerkraut


  • 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.