Ingredients Jump to Instructions ↓

  1. 6 bone-in pork loin chops (3/4 inch thick and 7 ounces each )

  2. 1/4 teaspoon salt

  3. 1/4 teaspoon pepper

  4. 3 teaspoons canola oil, divided

  5. 1 medium onion, thinly sliced

  6. 2 garlic cloves, minced

  7. 1 can (14-1/2 ounces) petite diced tomatoes, undrained

  8. 1 can (14 ounces) sauerkraut, rinsed and well drained

  9. 1/3 cup packed brown sugar

  10. 1-1/2 teaspoons caraway seeds

Instructions Jump to Ingredients ↑

  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. 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 a meat thermometer reads 160°. Yield: 6 servings.


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