Pork & Sauerkraut Sheet Pan

Pork & Sauerkraut Sheet Pan

David Venable

Prep Time: 20 Minutes

Serves: 4

Ingredients:

  • 1 Tbsp plus 1 tsp blended oil, divided
  • 1 cup smoked bacon cut into 1" squares
  • 2 lbs medium red bliss potatoes (each cut into 8 wedges)
  • 1/2 tsp kosher salt, plus more for seasoning
  • 1/4 tsp ground black pepper, plus more for seasoning
  • 2 lbs. sauerkraut (drained)
  • 2 granny smith apples (each peeled, cored and cut into 8 wedges)
  • 1 Tbsp spicy brown mustard
  • 1/8 tsp ground cloves
  • 1/2 tsp caraway seeds
  • 4 boneless pork chops

Preparation:

Preheat oven to 375°F. Once oven is up to temperature, place empty sheet tray in the oven for 10 minutes.

Remove sheet pan and coat with blended oil, then place diced bacon on tray. Spread bacon evenly around the pan, then return to the oven for approximately 10 minutes.

Once bacon has rendered and is slightly crispy, add potatoes, salt, and pepper, and coat with bacon fat; spread out evenly and return to oven for about 20–25 minutes.

While potatoes are baking, mix the sauerkraut, apples, mustard, cloves, and caraway seeds together in a bowl and combine, making sure mustard and caraway is distributed evenly.

Once time is up, pull sheet pan out and check on the potatoes; they should be crisp on one side and just tender. Take a spatula and move the potatoes and bacon around, add the sauerkraut and apple mixture to the pan and mix all ingredients together, evenly.

Season the pork chops with salt and pepper, and place across the middle of the sauerkraut mixture and return to the oven for 20–25 minutes or until the chops reach an internal temperature of 155°F.

Remove from the oven, and garnish with parsley and chives.

Cook's Notes

We're using red bliss potatoes in this recipe, but feel free to experiment with other potatoes such as sweet or fingerling.

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