Oven Baked Marinated Pork Chops with Sauerkraut Slaw
Juicey marinated pork chops baked served over roasted potatoes and a sauerkraut carrot slaw. A Polish-Inspired dinner bowl.
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.