• 4servings
  • 35minutes
  • 340calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B9, C, E
MineralsZinc, Copper, Natrium, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons olive or vegetable oil

  2. 4 bone-in pork loin chops, thin cut (about 1 lb)

  3. 1 teaspoon salt

  4. 1/4 teaspoon pepper

  5. 1 lb small red potatoes, cut into 1/4-inch wedges

  6. 1 can (1 lb) sauerkraut, drained

  7. 1 teaspoon parsley flakes

Instructions Jump to Ingredients ↑

  1. In 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium heat. Sprinkle pork with 1/2 teaspoon of the salt and the pepper; cook pork in oil 5 to 8 minutes, turning once, until brown. Remove pork from skillet; cover to keep warm.

  2. In same skillet, heat remaining tablespoon oil. Sprinkle potatoes with remaining 1/2 teaspoon salt; cook potatoes in oil 7 to 10 minutes, stirring occasionally, until just starting to brown. Add pork. Stir in sauerkraut and parsley.

  3. Cover; cook 7 to 10 minutes or until pork is no longer pink in center and potatoes are tender. Serve pork over sauerkraut.


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