Pork Chops And Sauerkraut

By á-174942

Ingredients

• 16 center-cut 1/2"-thk pork chops
• 2 tablespoons bacon drippings
• Salt to taste
• Freshly-ground black pepper to taste
• 2 tablespoons prepared hot mustard (Dijon or Dusseldorf)
• 2 pounds sauerkraut drained
• 1 cup diced peeled tart green apples
• 1 teaspoon caraway seeds
• 8 slices crisp bacon diced

Details

Servings 8

Preparation

Step 1

Brown well-trimmed chops on both sides in bacon drippings. Sprinkle with salt and pepper and rub mustard into both sides of chops. Combine sauerkraut, apples, and caraway seeds in large casserole and arrange chops, slightly overlapping, on top.

Preheat oven to 350 degrees. Tightly cover and bake 1/2 hour. Uncover and bake 1/2 hour longer. Transfer chops and sauerkraut to deep, heated platter and sprinkle with crisp bacon.

This recipe yields 8 servings; 7.4 carbohydrate grams per serving.