Sweet-Sour Kraut And Pork Chops
Sweet and savory pork chops paired with tangy sauerkraut, pineapple, and potatoes create a hearty, flavorful dish perfect for family dinners and entertaining guests.
Ingredients
- 4 medium baking potatoes, pared and thinly sliced ⓘ
- 1/2 cup chopped onion ⓘ
- 1/4 cup water ⓘ
- 6 pork rib chops, 3/4-inch thick ⓘ
- 2 tablespoons cooking oil ⓘ
- 1 (20 oz.) can crushed pineapple, undrained ⓘ
- 1 (27 oz.) can sauerkraut, drained ⓘ
- 2 tablespoons brown sugar
- 1/2 teaspoon salt ⓘ
- dash of pepper ⓘ
Instructions
- In a 12 x 7 x 2-inch baking dish, combine the sliced potatoes and chopped onion.
- Add water to the dish, cover, and bake in a 350°F (175°C) oven for 45 minutes or until nearly tender.
- Meanwhile, heat the cooking oil in a skillet over medium heat.
- Brown the pork rib chops in the hot oil on both sides.
- Drain the crushed pineapple, reserving the juice.
- In a bowl, combine the drained sauerkraut, pineapple, brown sugar, salt, and pepper.
- Place the browned pork chops over the baked potatoes and onion in the dish.
- Spread the sauerkraut mixture over the pork chops.
- Pour the pineapple juice over the entire dish.
- Bake uncovered for an additional 20-25 minutes until the pork is cooked through and flavors meld.
Tips & Substitutions
For a twist, try adding sliced apples or raisins to the sauerkraut mixture for extra sweetness. If you prefer a healthier option, substitute the cooking oil with olive oil. You can also use boneless pork chops if desired, but adjust cooking times accordingly. Be sure to keep an eye on the potatoes to prevent them from becoming too soft during baking.
Serving Suggestions
Serve the Sweet-Sour Kraut and Pork Chops with a side of steamed vegetables or a fresh salad to balance the flavors. This dish pairs beautifully with Fresh Green Beans With Country Ham for a hearty meal. For a complete dinner, consider adding a slice of crusty bread to soak up the delicious juices.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a microwave-safe dish and cover loosely. Heat on medium power until warmed through, about 2-3 minutes, stirring halfway. Alternatively, reheat in the oven at 350°F (175°C) for about 15-20 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Sweet-Sour Kraut And Pork Chops contains roughly 3150 calories, with 2g protein, 23g carbohydrates, and 342g fat. It is an excellent source of vitamin C (44% of the Daily Value), and a good source of dietary fiber and iron. Note that it is relatively high in sodium, at 1236mg per serving (54% of the Daily Value).
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this dish ahead of time?
Yes, you can prepare the dish ahead of time by assembling it and storing it in the refrigerator for up to 24 hours before baking. Just be sure to let it come to room temperature before placing it in the oven to ensure even cooking.
What type of pork chops work best for this recipe?
Boneless or bone-in pork rib chops are ideal for this recipe due to their tenderness and flavor. However, you could also use thicker loin chops if that's what you have on hand, adjusting the cooking time as needed.
Can I use fresh sauerkraut instead of canned?
Absolutely! Fresh sauerkraut can enhance the flavor and texture of the dish. Just drain it well and use it in place of the canned variety, keeping in mind that fresh sauerkraut may have a slightly different cooking time.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).