CHOPS 'N' KRAUT RECIPE
Diced tomatoes lend color to this hefty entree from Ruth Tamul of Morehead City, North Carolina, and brown sugar sweetens the sauerkraut.
Provided by @MakeItYours
Number Of Ingredients 10
Steps:
- 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.
- 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.
- Carefully pour over chops. Cover and bake at 350° for 20-25 minutes or until a thermometer reads 160°.
- Yield: 6 servings.
- Originally published as Chops 'n' Kraut in Light & Tasty
- February/March 2007, p19
- Nutritional Facts
- pork chop with 2/3 cup sauerkraut mixture equals 311 calories, 11 g fat (3 g saturated fat), 86 mg cholesterol, 691 mg sodium, 21 g carbohydrate, 3 g fiber, 32 g protein. Diabetic Exchanges: 4 lean meat, 1 vegetable, 1/2 starch, 1/2 fat.
- Add to Recipe Box
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
