Ingredients for Pork Chop And Sauerkraut Supper
- 4 pork chops (about 1-inch thick)
- 1 medium onion, chopped
- 1/2 cup apple juice
- 2 cups sauerkraut
- 2 pounds potatoes, peeled and thinly sliced
- Granny Smith Apples
- 2 tablespoons brown sugar
- Salt
- Pepper
- Caraway Seed
- 2 tablespoons vegetable oil
- Pam Cooking Spray
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How to Make Pork Chop And Sauerkraut Supper
- Preheat oven to 350°F (175°C).
- Heat 2 tablespoons of oil in an oven-safe skillet (or a regular skillet that can go in the oven) over medium-high heat.
- Season pork chops (about 4, 1-inch thick) with salt and pepper. Brown the chops on both sides until lightly browned, about 2-3 minutes per side.
- Remove the chops from the skillet and set aside on a plate lined with paper towels.
- Add 1 medium onion, chopped, and 1 medium apple, peeled, cored, and diced, to the skillet. Cook until onions are translucent, about 5 minutes.
- Pour in 1/4 cup apple juice, scraping up any browned bits from the bottom of the skillet.
- Turn off the heat. Stir in 2 cups sauerkraut, the onion-apple mixture, 2 tablespoons brown sugar, 1 teaspoon caraway seeds, and 1/4 cup apple juice.
- Spray a 9x13 inch baking dish with cooking spray.
- Place 2 pounds of potatoes, peeled and thinly sliced, in the bottom of the baking dish.
- Spread the sauerkraut mixture evenly over the potatoes.
- Top with the browned pork chops.
- Cover the baking dish tightly with aluminum foil.
- Bake for 1 hour and 45 minutes, or until the pork chops are cooked through and the potatoes are fork-tender. Baste the chops occasionally with the pan juices.
- Remove the foil during the last 15 minutes of baking to allow the top to brown slightly (optional).
Nutrition Information (Approximate per serving)
Sodium
56 g
Sugar
76g
Fat
30g
Carbs
15g
