This Honey Dijon Marinated Pork Chop Bowl is the weeknight dinner I keep coming back to and it all starts with Coleman Heritage Duroc pork chops. We're talking juicy, oven-baked pork chops marinated in a honey dijon dressing with garlic, and Worcestershire, served over crispy roasted potatoes with a simple sauerkraut carrot slaw. Simple ingredients, minimal effort, and a meal that actually feels complete.
This post is sponsored by Coleman All Natural Meats. All opinions and the recipe are my own.
By the time mid-summer hits, I am completely decision fatigued when it comes to dinner. I don't want a complicated recipe with fifteen components, I want something that makes sense: a piece of meat, a potato, and a slaw. That's the whole bowl. That simplicity is exactly what makes this one a keeper. The marinade does all the heavy lifting, and the rest practically takes care of itself.
The Polish side of me loves pairing pork with sauerkraut it's a combination that's been on dinner tables for generations, and for good reason. Here I've kept it light and easy: a quick braised sauerkraut and carrot slaw finished with fresh dill, no long braise required. Another Coleman collaboration I love.
Jump to:
Why Coleman Heritage Duroc Pork Chops
The quality of your pork chop matters more than any marinade. I picked up Coleman Heritage Duroc pork chops at Woodman's, and the difference is noticeable - these are humanely raised, with no antibiotics ever, no added hormones, and fed an all-vegetarian diet. Duroc is a heritage breed known for its marbling and flavor, which means you get a juicier, more flavorful chop without having to do much at all. Quality you can trust, flavor you can taste.
Ingredients
Here's what you need to pull this bowl together. The ingredient list is intentionally short - every component earns its place.
- Coleman Heritage Duroc bone-in pork chops
- Honey dijon dressing (the shortcut hero of this marinade)
- Worcestershire sauce
- Red wine vinegar
- Garlic
- Fresh parsley
- Yukon Gold potatoes
- Sauerkraut
- Carrots
- Yellow onion
- Fresh dill
See recipe card for quantities.
Instructions
This bowl comes together in three simple parts: marinade the pork ahead, roast the potatoes, and build the slaw.
- Make the marinade: Whisk together olive oil (for marinade), red wine vinegar, lemon juice, Worcestershire sauce, soy sauce, honey, Dijon mustard, garlic cloves, fresh parsley and black pepper. Pour over 4 Coleman Natural bone-in pork chops (about 1 inch thick) in a zip-top bag or shallow dish, turning to coat. Refrigerate the chops for at least 30 minutes and 8 hours max. Pull them out 30 minutes before cooking to take the chill off.
- Roast the potatoes: Preheat the oven to 425°F. Toss 2 pounds Yukon gold potatoes, with olive oil, salt, and a few cracks of black pepper on a sheet pan. Spread in a single layer, cut sides down, and roast 25-30 minutes. Flipping once halfway, until golden and crisp at the edges.
- Build the slaw: In a bowl, toss the sauerkraut, prepped carrots, parsley, a drizzle of olive oil, salt and pepper to made the slaw.
- Bake the pork chops: Set the marinated pork chops on a rack (if you have it) over a sheet pan. Bake at 425°F oven for 8-12 minutes, until an instant-read thermometer hits 145°F at the thickest part.
- Rest the chops: Rest the chops: Rest the pork chops on a cutting board for 5 minutes so the juices settle.
- Build the bowls: Layer the roasted potatoes into each bowl, top with the braised sauerkraut and carrots, then the baked pork chop.
Top Tip
Pull your pork chops from the fridge 30 minutes before cooking. Bringing them closer to room temperature helps them cook more evenly.
Substitutions
Here are a few easy swaps depending on what you have on hand or what your table needs.
- Bone-in vs. boneless - Boneless pork chops work great here; just reduce the oven bake time to 6-8 minutes and watch the internal temp carefully.
- Potatoes - Smashed baby potatoes or even buttered egg noodles work beautifully as the base for this bowl if you want to change things up.
Variations
Want to put your own spin on this bowl? Here are a few directions you can take it.
- Polish-inspired - Swap the roasted potatoes for pan-fried pierogi from the store. The pork chop + sauerkraut slaw + pierogi combination is an absolute dinner table moment.
Equipment
An oven-safe skillet - cast iron or stainless - is the most important tool here. It goes from stovetop sear to oven finish in one pan, which means better crust development and fewer dishes. A good instant-read thermometer is also essential for pulling the chops at exactly 145°F - that's the sweet spot for blush-pink, juicy pork.
Storage
Store the pork chops, potatoes, and slaw separately in airtight containers in the refrigerator for up to 3-4 days. Reheat the chops gently in a covered skillet over low heat with a splash of water to keep them from drying out. The sauerkraut slaw actually improves overnight as the flavors meld, it's a great make-ahead component. I don't recommend freezing the assembled bowl, but the pork chops on their own freeze well for up to 2 months.
FAQ
Marinate for at least 30 minutes, up to 8 hours for best flavor. Overnight (up to 12 hours) works too, but avoid going much longer the vinegar in the dressing can start to break down the texture of the meat past that point.
The USDA recommends an internal temperature of 145°F for pork, followed by a 5-minute rest. At this temperature, bone-in chops will be slightly blush-pink in the center - this is safe and gives you the juiciest result. Use an instant-read thermometer at the thickest part of the chop, away from the bone.
Related
Looking for other recipes like this? Try these:
Oven Baked Marinated Pork Chops with Sauerkraut Slaw
Ingredients
- 4 Coleman Natural Meats Boneless Pork Chops
- ½ cup Olive Oil
- 2 tablespoon Red Wine Vinegar
- 1 tablespoon Lemon Juice
- 1 tablespoon Soy Sauce
- 2 tablespoon Honey
- 1 tablespoon Dijon Mustard
- 4 cloves Garlic, grated
- 2 tablespoon fresh parsley, finely chopped
- ½ teaspoon black pepper
- 2 lbs Yukon Gold Potatoes, diced in ¾ inch pieces
- 2 tablespoon olive oil
- ½ teaspoon salt
- 2 tablespoon butter
- 1 small yellow onion, thinly sliced
- 3 large carrots, shredded or cut into matchsticks
- 2 cups sauerkraut, drained
Instructions
- Make the marinade: Whisk together olive oil (for marinade), red wine vinegar, lemon juice, Worcestershire sauce, soy sauce, honey, Dijon mustard, garlic cloves, fresh parsley and black pepper. Pour over 4 Coleman Natural bone-in pork chops (about 1 inch thick) in a zip-top bag or shallow dish, turning to coat.
- Marinate the pork chops: Refrigerate the chops for at least 30 minutes and 8 hours max. Pull them out 30 minutes before cooking to take the chill off.
- Roast the potatoes: Preheat the oven to 425°F. Toss 2 pounds Yukon gold potatoes, with olive oil, salt, and a few cracks of black pepper on a sheet pan. Spread in a single layer, cut sides down, and roast 25-30 minutes. Flipping once halfway, until golden and crisp at the edges.
- Sauerkraut and carrot slaw: In a bowl, toss your sauerkraut, prepped carrots, parsley, a drizzle of olive oil salt and pepper.
- Bake the pork chops: Set the marinated pork chops on a rack (if you have it) over a sheet pan. Bake at 425°F oven for 8-12 minutes, until an instant-read thermometer hits 145°F at the thickest part.
- Rest the chops: Rest the pork chops on a cutting board for 5 minutes so the juices settle.
- Build the bowls: Layer the roasted potatoes into each bowl, top with the braised sauerkraut and carrots, then the baked pork chop.
