Baked Pork Chops with Sauerkraut Salad Recipe

Baked Pork Chops with Sauerkraut Salad

These easy baked pork chops are topped with a light and refreshing salad that pairs tangy citrus with sauerkraut.

Serves: 4Prep: 10 minutesCook: 15 minutesTotal: 25 minutesDifficulty: Easy

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Serves: 4

Ingredients

  • 4 (1” thick) boneless pork chops
  • 4 tablespoons olive oil
  • 1 teaspoon salt
  • 1⁄2 teaspoon pepper
  • 1 teaspoon paprika
  • 1 cup Shredded Sauerkraut
  • 1 fennel bulb, trimmed and sliced with a peeler
  • 1 orange, peeled and sliced into rounds
  • 2 green onions, sliced
  • 2 tablespoons orange juice
  • 1 tablespoon fresh dill, chopped

Directions

  • Preheat oven to 400°F. Line baking sheet with aluminum foil or parchment paper.
  • Over each pork chop, rub 1 tablespoon olive oil; season with salt, pepper and paprika. Arrange pork chops on prepared baking sheet. Bake 15-20 minutes, until internal temperature reaches 145°F.
  • Meanwhile, in a large bowl, combine sauerkraut, fennel, orange, green onions, orange juice and dill. Refrigerate until ready to serve. Serve sauerkraut salad over pork chops.

Serves: 4

Ingredients

  • 4 (1” thick) boneless pork chops
  • 4 tablespoons olive oil
  • 1 teaspoon salt
  • 1⁄2 teaspoon pepper
  • 1 teaspoon paprika
  • 1 cup Shredded Sauerkraut
  • 1 fennel bulb, trimmed and sliced with a peeler
  • 1 orange, peeled and sliced into rounds
  • 2 green onions, sliced
  • 2 tablespoons orange juice
  • 1 tablespoon fresh dill, chopped

Directions

  • Preheat oven to 400°F. Line baking sheet with aluminum foil or parchment paper.
  • Over each pork chop, rub 1 tablespoon olive oil; season with salt, pepper and paprika. Arrange pork chops on prepared baking sheet. Bake 15-20 minutes, until internal temperature reaches 145°F.
  • Meanwhile, in a large bowl, combine sauerkraut, fennel, orange, green onions, orange juice and dill. Refrigerate until ready to serve. Serve sauerkraut salad over pork chops.