Pork Chops, Sauerkraut, and Potatoes Recipe: One-Pan German-Inspired Feast

This pork chop, sauerkraut, and potato recipe delivers hearty, restaurant-quality comfort in under an hour—no fancy techniques required. The secret lies in balancing tender pork chops with tangy sauerkraut and crispy potatoes, all cooked together for maximum flavor and minimal cleanup.

I perfected this dish during a particularly busy week at The Smoky Pig when I needed a reliable, crowd-pleasing meal that still felt special.

The magic happens when you sear the pork chops first to lock in juices, then transfer everything to a single baking dish. The sauerkraut adds a bright, tangy contrast to the rich pork, while the potatoes absorb all the savory juices, creating a foolproof one-pan feast.

This method ensures crispy edges on the potatoes and perfectly cooked pork—no overcooking or dry meat here. The dish is simple enough for weeknights but impressive enough for company.

By the time you serve this, you'll have golden-brown pork chops with a caramelized crust, tender yet crispy potatoes, and sauerkraut that's warmed just enough to soften without losing its tang.

The aromas alone—smoky pork, tangy sauerkraut, and buttery potatoes—will have everyone at the table asking for seconds. It's the kind of meal that feels like a hug on a plate.

Serve with a dollop of sour cream or a sprinkle of fresh dill to elevate the flavors even more. This recipe scales beautifully, so whether you're feeding a family or hosting dinner guests, it delivers restaurant-quality results without the fuss. Let's get cooking—your taste buds will thank you.

Ingredients for pork chop sauerkraut potato

Four pork chops, two pounds of potatoes, and a jar of sauerkraut—this German-inspired feast comes together effortlessly in one pan.

The pork chops are the star, so don't skimp on quality. Look for bone-in cuts—they stay juicier and add depth to the dish. I always grab mine from the butcher counter at Whole Foods or Trader Joe's (their organic pork chops are fantastic). If you can't find bone-in, thick-cut boneless works too—just don't go thinner than 1 inch. The baby potatoes should be small and uniform—Trader Joe's or Costco carry great pre-washed bags. For the sauerkraut, avoid the canned kind with added vinegar—it's too tangy. The Bubbier brand from the refrigerated section is my go-to, but any unopened jar works. Fresh dill? Grab a bunch and use half—half goes in the dish, half gets sprinkled on top at the end.

No bone-in pork chops? Thick-cut boneless is fine, but sear them longer to get that crust. Running short on wine? Chicken broth with a splash of apple cider vinegar mimics the acidity. The mustard can be swapped for whole-grain mustard or even a tablespoon of honey if you prefer something sweeter. For the potatoes, fingerling or Yukon Golds work too—just cut them into even pieces. If you hate cleaning, pre-washed baby potatoes save time. The bay leaf is optional but adds a subtle herbal note that ties everything together. And if you're out of sour cream, Greek yogurt thinned with a splash of milk works in a pinch.

This dish reheats beautifully—even better the next day as flavors meld. Store leftovers in the fridge for 4-5 days, covered to keep the sauerkraut from drying out. For make-ahead prep, par-cook the potatoes and pork chops, then finish under the broiler when ready to serve. The sauerkraut can be drained and prepped ahead too—just rinse it under cold water to cut the tang if you're sensitive to acidity. Portion the sour cream into small containers for easy serving later.

Step-by-step instructions for pork chops, sauerkraut, and potatoes

Here's how to create a hearty, one-pan German-inspired meal that brings together crispy pork chops, tender potatoes, and tangy sauerkraut.

Start by patting the 4 whole bone-in pork chops dry with paper towels—this helps create that perfect crispy crust. Season both sides generously with 1 teaspoon of the 1.5 teaspoons salt and ½ teaspoon of the 1 teaspoon black pepper. I like to make small slits in the thickest part of each chop and insert a minced garlic clove (about 1 clove per chop) to infuse flavor deep inside.

Meanwhile, halve the 2 lbs baby potatoes lengthwise, leaving the skin intact. Toss them in a large bowl with the remaining ½ teaspoon salt, ½ teaspoon black pepper, and 2 tablespoons mustard. This pre-seasoning ensures every bite of potato is flavorful. Set both the seasoned pork chops and potatoes aside while you prepare the sauerkraut.

Heat a large oven-safe skillet over medium-high heat and add 2 tablespoons vegetable oil. Once the oil shimmers, add the pork chops and cook for 3-4 minutes per side until they develop a deep golden-brown crust. Don't move them around too much—let them sear undisturbed so they form a good crust. Transfer the pork chops to a plate and tent loosely with foil to keep warm.

In the same skillet, add the halved potatoes in a single layer, cut-side down. Cook for 2-3 minutes until they begin to brown slightly. Pour in the 0.5 cup dry white wine and scrape up any browned bits from the bottom of the pan. This deglazing step adds incredible depth of flavor to the dish. Spread the potatoes evenly in the skillet and transfer it to a preheated 400°F oven.

While the potatoes roast, drain the 1 jar sauerkraut in a colander, pressing gently to remove excess liquid. In a separate small saucepan, melt the 0.5 cup unsalted butter over medium heat. Add the drained sauerkraut, the whole bay leaf, and cook for 5-6 minutes until the sauerkraut is heated through and slightly softened. Remove the bay leaf and set aside.

Return the pork chops to the skillet with the potatoes and spoon the heated sauerkraut mixture evenly over everything. Cover the skillet with a lid or foil and bake for 20-25 minutes, or until the pork chops reach an internal temperature of 145°F and the potatoes are fork-tender. The potatoes should be golden and crispy on the edges, while the pork chops should be juicy with a crispy exterior.

Once everything is cooked, remove the skillet from the oven and let it rest for 5 minutes. This resting time allows the juices to redistribute in the pork chops, ensuring they stay moist and flavorful. Sprinkle the chopped 0.25 cup fresh dill evenly over the top of the dish, giving it a bright, fresh finish.

To serve, divide the pork chops, potatoes, and sauerkraut among plates. Dollop each serving with 1 tablespoon of the 0.25 cup sour cream on the side. The tangy sour cream cuts through the richness of the pork and adds a creamy contrast to the crispy potatoes and sauerkraut. Enjoy immediately while everything is hot and the flavors are at their peak!

Wine and beer pairings for this pork chop sauerkraut potato

German Riesling

This dish practically begs for a crisp, dry German Riesling—its bright acidity and hints of green apple perfectly balance the richness of the pork and the tang of the sauerkraut.

I always reach for a bottle from the Mosel region, like Dr. Loosen Blue Slate or Reichsgraf von Buhl, which have that signature minerality that cuts through the fat.

Serve it slightly chilled (50-55°F) to let its citrus notes shine alongside the dill and mustard flavors. 🍷

Belgian Witbier

For beer lovers, a Belgian witbier like Stella Artois or Hoegaarden brings a refreshing contrast with its coriander and orange peel notes. The effervescence cleanses your palate between bites of crispy pork and sauerkraut, while the slight sweetness complements the mustard and potatoes.

I like to pour it over ice to enhance its crispness—just enough to keep it from getting too warm. 🍺

Sparkling Wine

If you're celebrating, a dry sparkling wine like La Crema Brut or Freixenet Cordon Negro elevates the meal to special-occasion status. The bubbles and citrusy flavors mirror the dish's brightness, while the acidity keeps the richness in check.

I often serve it in small glasses alongside the dish—it's the perfect way to start the meal and keep the energy high. ✨

Dark Lager

For a heartier option, a dark lager such as Schöfferhofer Original or Ayinger Altbairisch works surprisingly well. The malt sweetness and subtle roasted notes pair beautifully with the caramelized potatoes and pork, while the slight bitterness balances the sauerkraut's tang.

This is my go-to when I'm cooking for a crowd—it's approachable and crowd-pleasing. 🍻

Non-Alcoholic Option

Don't overlook sparkling apple cider like Martinelli's or a ginger beer such as Feather's for a non-alcoholic pairing. The effervescence and slight tartness mimic the wine and beer options, while the natural sweetness complements the dish's savory elements.

I often serve it chilled in a wine glass to keep the experience elegant. 🍏

Serving Temperature

Regardless of your choice, serve all beverages slightly chilled—around 45-50°F for beer and 50-55°F for wine. This enhances their flavors and ensures they complement the dish without overpowering it. I always pull drinks out of the fridge 10 minutes before serving so they're cold but not ice-cold. 💡

Frequently asked questions