Chops 'n' Kraut
Light & Tasty
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Diced tomatoes lend color to this hefty entree from Ruth Tamul of Morehead City, North Carolina, and brown sugar sweetens the sauerkraut.
SERVINGS: 6
CATEGORY: Lower Fat
METHOD: Baked
TIME: Prep: 25 min. Bake: 20 min.
Ingredients:
- 6 bone-in pork loin chops (3/4 inch thick and 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. x 2-in. baking dish coated with cooking spray; set aside. In the same skillet, cook onion and garlic in remaining oil until tender. 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 meat is tender. Yield: 6 servings.