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Pork Chops with Sauerkraut

Flavors of the Old Country blend together perfectly in this classic treatment for pork.

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 (3) 3 Reviews
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  • Prep Time 35 min
  • Total Time 35 min
  • Servings 4

2
tablespoons olive or vegetable oil
4
bone-in pork loin chops, thin cut (about 1 lb)
1
teaspoon salt
1/4
teaspoon pepper
1
lb small red potatoes, cut into 1/4-inch wedges
1
can (1 lb) sauerkraut, drained
1
teaspoon parsley flakes

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 In 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium heat. Sprinkle pork with 1/2 teaspoon of the salt and the pepper; cook pork in oil 5 to 8 minutes, turning once, until brown. Remove pork from skillet; cover to keep warm.
  • 2 In same skillet, heat remaining tablespoon oil. Sprinkle potatoes with remaining 1/2 teaspoon salt; cook potatoes in oil 7 to 10 minutes, stirring occasionally, until just starting to brown. Add pork. Stir in sauerkraut and parsley.
  • 3 Cover; cook 7 to 10 minutes or until pork is no longer pink in center and potatoes are tender. Serve pork over sauerkraut.
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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
340
(
Calories from Fat
140),
% Daily Value
Total Fat
16g
16%
(Saturated Fat
4g,
4%
Trans Fat
0g
0%
),
Cholesterol
70mg
70%;
Sodium
1300mg
1300%;
Total Carbohydrate
24g
24%
(Dietary Fiber
5g
5%
  Sugars
1g
1%
),
Protein
27g
27%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
20%;
Calcium
6%;
Iron
20%;
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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