Ingredients
SHARED BY IRIS GRAYSON
1 vegetable cooking spray
6 each (4-oz/ea) boneless center- cut pork, loin chops
1 tsp vegetable oil
1 cup chopped onion
1/2 cup thinly sliced carrot
1/2 cup dry white wine
1/2 cup canned low-sodium chicken broth, un, diluted
1 tsp freshly ground pepper
2 cup sauerkraut
1/4 cup chopped fresh parsley
Directions
Coat a large nonstick skillet with cooking spray; place over
medium-high heat until hot. Add chops, and cook 6 minutes on each
side or until browned. Remove chops from skillet. Drain and pat dry
with paper towels. Wipe drippings from skillet with a paper towel.
Coat skillet with cooking spray; add oil. Place over medium-high
heat until hot. Add onion and carrot; saute 4 minutes or until
tender. Add wine, chicken broth, and pepper; cook over medium heat 8
minutes. Stir in sauerkraut. Transfer to a 13- x 9- x 2-inch baking
dish coating with cooking spray. Arrange pork chops over sauerkraut
mixture. Cover and bake at 350 degrees for 1 hour or until chops are
tender. Sprinkle with parsley. Yield: 6 servings (28% calories from
fat).
PER SERVING: calories 215; fat 10.0g; carb 5.1g; protein 26.5g; chol
71mg; chol 422mg.
From: Healthy Choices "CHOICES FOR LIVING HAPPIER AND HEALTHIER,"
Winter 1996.
Servings: 6 servings
Pork & Sauerkraut Casserole Recipe brought to you by Recipe Ideas
Categories: Casserole; German; Main Dish; Meat; Pork
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We hope you enjoy this Pork & Sauerkraut Casserole recipe.
