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Chops ‘n’ Kraut

Diced tomatoes lend color to this hefty entree from Ruth Tamul of Morehead City, North Carolina, and brown sugar sweetens the sauerkraut.
  • Total Time
    Prep: 25 min. Bake: 20 min.
  • Makes
    6 servings

Ingredients

  • 6 bone-in pork loin chops (7 ounces each)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 teaspoons canola oil, divided
  • 1 medium onion, thinly sliced
  • 2 garlic cloves, minced
  • 1 can (14-1/2 ounces) petite diced tomatoes, undrained
  • 1 can (14 ounces) sauerkraut, rinsed and well drained
  • 1/3 cup packed brown sugar
  • 1-1/2 teaspoons caraway seeds

Directions

  • 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°.
Nutrition Facts
1 each: 311 calories, 11g fat (3g saturated fat), 86mg cholesterol, 691mg sodium, 21g carbohydrate (16g sugars, 3g fiber), 32g protein. Diabetic Exchanges: 4 lean meat, 1 vegetable, 1/2 starch, 1/2 fat.
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