This hearty bowl brings together juicy Coleman Heritage Duroc Bone-In Pork Chops, crispy roasted Yukon Gold potatoes, and a tangy homemade sauerkraut carrot slaw for a comforting meal packed with bold flavor. Marinated in a sweet and savory honey Dijon blend, every bite is perfectly balanced with caramelized, tender pork and fresh herbs for an easy weeknight dinner that’s sure to impress.
Whisk together all marinade ingredients and pour over
pork chops in a zip-top bag or shallow dish. Marinate in the
refrigerator for 2–8 hours (overnight max). Pull chops out
30 minutes before cooking.
2
Preheat oven to 425°F. Toss diced potatoes with olive
oil, salt, and black pepper on a sheet pan. Spread in a
single layer and roast 25–30 minutes, flipping once
halfway, until golden and crisp at the edges.
3
While potatoes roast, melt butter in a skillet over medium
heat. Cook onion until soft and golden, 5–6 minutes. Add
carrots and cook 3 more minutes. Stir in sauerkraut,
chicken broth, honey, and a splash of reserved kraut brine.
Simmer uncovered until liquid mostly cooks off, 10–12
minutes. Off the heat, stir in half the dill.
4
Heat an oven-safe skillet over medium-high. Remove
chops from marinade, letting excess drip off, and sear 2–3
minutes per side until deeply golden (the honey will
caramelize fast — watch closely). Transfer skillet to the
425°F oven and bake 8–12 minutes, until an instant-read
thermometer reads 145°F at the thickest part.
5
Rest chops on a cutting board for 5 minutes. Slice
against the grain.
6
Build your bowls: roasted potatoes on the bottom,
sauerkraut carrot slaw, then sliced pork chop on top. Finish
with fresh dill, parsley, and cracked black pepper.
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