Pork Chops and Sauerkraut

By á-34851

Ingredients

• 6 pork chops (we found less expensive, tougher cuts like shoulder and southern ribs turned out deliciously tender, but regular chops were darn tasty as well)
• 1 32-oz. jar sauerkraut (don't drain or rinse)
• 1 medium white onion, chopped
• 1 Granny Smith apple, peeled, cored and chopped
• 11/2 tsp. WHOLE CARAWAY SEED
• 11/2 tsp. WHOLE FENNEL SEED
• 1 TB. olive oil
• 1/2 Cup water
• 2 WHOLE BAY LEAVES

Preparation

Step 1

In a medium bowl, combine the sauerkraut, onion, apple, CARAWAY and FENNEL. Mix well and set aside. Heat the olive oil in a large skillet with a cover or a Dutch oven. Add the pork chops in two batches and brown on both sides, roughly 20 minutes total time. Drain off any oil, add the water to the pan and stir. Place a layer of kraut and a BAY LEAF in the bottom of the skillet, add half the pork, cover with a layer of kraut; add the other half of the pork, cover with the rest of the kraut and a BAY LEAF. Bring to a boil, reduce heat to low, cover and simmer for 2-3 hours.

You may also make this dish using a slow cooker. After browning the pork, add the water to the skillet. While it comes to a boil, layer everything in the slow cooker as instructed above. Pour the water over the top of the layers, cover and cook on low for 2-3 hours, until pork is tender.

Prep. time: 30 minutes
Cooking time: 2-3 hours
Serves: 6


Nutritional Information:
Servings 6; Serving Size 1 chop, 3/4 cup kraut (385g); Calories 360; Calories from fat 160; Total fat 18g; Cholesterol 115mg; Sodium 1090mg; Carbohydrate 12g; Dietary Fiber 5g; Sugars 6g; Protein 37g.