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Chops 'n' Kraut

 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.
6 ServingsPrep: 25 min. Bake: 20 min.


  • 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


  • 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°. Yield: 6 servings.

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Chops 'n' Kraut (continued)

Nutritional Facts: 1 pork chop with 2/3 cup sauerkraut mixture equals 311 calories, 11 g fat (3 g saturated fat), 86 mg cholesterol, 691 mg sodium, 21 g carbohydrate, 3 g fiber, 32 g protein. Diabetic Exchanges: 4 lean meat, 1 vegetable, 1/2 starch, 1/2 fat.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer