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Bavarian Casserole

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.

6 ServingsPrep: 40 min. Bake: 40 min.

Ingredients

4 medium red potatoes
6 bacon strips, diced
6 bone-in pork loin chops (3/4 inch thick and 7 ounces each)
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 large saucepan and cover with water. Bring to a
boil. Reduce heat; cover and cook for 15-20 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 pork chops, potato slices and tomatoes. Sprinkle with
caraway seeds, salt and pepper. Cover and bake at 350° for 40-45

2 of 2

Bavarian Casserole (continued)

Directions (continued)

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.