PORK CHOP AND SAUERKRAUT SUPPER

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Pork Chop and Sauerkraut Supper image

I got this recipe out of a German family cookbook which was compiled by some women in my home town. It's a great combination of pork chops & kraut. I like the chops to be about 1" thick. I believe they're much jucier than thin chops.

Provided by Julie in TX

Categories     One Dish Meal

Time 2h45m

Yield 6 serving(s)

Number Of Ingredients 12

6 pork chops
1 medium onion, diced
1 3/4 cups apple juice
32 ounces sauerkraut, drained
3 medium potatoes, cut into 1/4 inch slices
2 unpared granny smith apples or 2 rome apples, cored and cut into 1/2 inch chunks
2 teaspoons brown sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon caraway seed
oil
Pam cooking spray

Steps:

  • Preheat oven to 350°.
  • Put enough oil in bottom of skillet to cover the bottom.
  • Brown the chops on both sides until lightly browned.
  • Remove the chops to drain on paper towels.
  • Add onion and apple to the pan drippings and cook until onions are transparent.
  • Deglaze the skillet with 1/4 cup apple juice, stirring to loosen brown bits from the bottom of the skillet.
  • Turn heat off under skillet and add sauerkraut, onion mixture, brown sugar,caraway seeds, and the remaining apple juice.
  • Spray a 9 X 13 baking dish with Pam.
  • Place sliced potatoes in the bottom of the baking dish.
  • Spread the sauerkraut mixture over the potatoes in the baking dish.
  • Top with the pork chops.
  • Sprinkle the chops with salt and pepper.
  • Cover the baking dish with aluminum foil and bake for 2 hours or until the meat and potatoes are fork tender.
  • Baste the meat occasionally with the liquid in the baking dish.

Nutrition Facts : Calories 529.2, Fat 18.5, SaturatedFat 6.1, Cholesterol 137.3, Sodium 1365.6, Carbohydrate 45.3, Fiber 8.9, Sugar 19.2, Protein 45.3

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