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Bavarian Casserole Recipe

This one-dish meal is a little different from the usual meat-and-potato casseroles. The sauerkraut and tomatoes add a nice tangy flavor to the tender pork chops. I've also used boneless skinless chicken breasts and turkey bacon with good results.

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6 Servings
Prep: 40 min. Bake: 40 min.

Ingredients

4 medium red potatoes
6 bacon strips, diced
6 bone-in pork loin chops (3/4 inch thick)
1 large onion, chopped
1 jar (32 ounces) sauerkraut, rinsed and well drained
1 can (28 ounces) stewed tomatoes, drained
1 teaspoon caraway seeds
1/2 teaspoon salt
1/4 teaspoon pepper

Directions

Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until almost tender. Drain; when cool enough to handle, cut into 1/4-in. slices.
In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. In the drippings, brown pork chops on both sides. Remove chops; drain, reserving 1 tablespoon drippings. Saute onion in drippings until tender. Stir in sauerkraut and bacon; cook for 3-4 minutes.
Spoon sauerkraut mixture into a greased 13-in. x 9-in. baking dish. Layer with the pork chops, potato slices and tomatoes. Sprinkle with caraway seeds, salt and pepper. Cover and bake at 350° for 40-45 minutes or until a meat thermometer reads 160°. Yield: 6 servings.

Nutrition Facts: 1 serving (1 each) equals 462 calories, 22 g fat (8 g saturated fat), 101 mg cholesterol, 1,668 mg sodium, 31 g carbohydrate, 7 g fiber, 36 g protein.

Bavarian Casserole published in Country October/November 2005, p51