 |
Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 6 |
|
Diced tomatoes lend color to this hefty entree from Ruth Tamul of Morehead City, North Carolina, and brown sugar sweetens the sauerkraut. Ingredients:
6 bone-in pork loin chops (7 ounces each) |
1/4 teaspoon salt |
1/4 teaspoon pepper |
3 teaspoons canola oil, divided |
1 medium onion, thinly sliced |
2 garlic cloves, minced |
1 can (14-1/2 ounces) petite diced tomatoes, undrained |
1 can (14 ounces) sauerkraut, rinsed and well drained |
1/3 cup packed brown sugar |
1-1/2 teaspoons caraway seeds |
Directions:
1. Sprinkle both sides of pork chops with salt and pepper. In a large nonstick skillet coated with cooking spray, cook three chops in 1 teaspoon oil for 2-3 minutes on each side or until browned; drain. Repeat with remaining chops and 1 teaspoon oil.
2. Place pork chops in a 13-in. x 9-in. baking dish coated with cooking spray; set aside. In the same skillet, cook onion in remaining oil until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, sauerkraut, brown sugar and caraway seeds. Cook and stir until mixture comes to a boil.
3. Carefully pour over chops. Cover and bake at 350° for 20-25 minutes or until a thermometer reads 160°. Yield: 6 servings.
|
|