Pork and Sauerkraut With Potatoes Recipe
- 2 cans (14 ounces each) sauerkraut, undrained
- 1 cup thinly sliced onion
- 2 medium tart apples, peeled and sliced
- 1/2 cup dark corn syrup
- 2 bay leaves
- 1 teaspoon caraway seeds
- 1/2 teaspoon pepper
- 3 large potatoes, peeled and cut into 2-inch chunks
- 6 bone-in pork loin chops ( 7 ounces each)
- 1. In a large bowl, combine the sauerkraut, onion, apples, corn syrup, bay leaves, caraway and pepper. Spoon half into a 5-qt. slow cooker; top with potatoes.
- 2. Broil pork chops 6 in. from the heat for 3-4 minutes on each side or until browned; place over potatoes. Spoon remaining sauerkraut mixture over pork.
- 3. Cover and cook on high for 1 hour. Reduce heat to low; cook 4-5 hours longer or until meat is tender. Discard bay leaves. Yield: 6 servings.
1 serving (1 each) equals 471 calories, 9 g fat (3 g saturated fat), 86 mg cholesterol, 617 mg sodium, 65 g carbohydrate, 6 g fiber, 35 g protein.
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer