Pork Chops with Sauerkraut

Pork Chops with Sauerkraut

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

Prep Time

35

Minutes

Total Time

35

Minutes

Makes

4

servings

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
  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.
Makes 4 servings

Nutrition Information:

1 Serving (1 Serving)
  • Calories 340
    • (Calories from Fat 140),
  • Total Fat 16g
    • (Saturated Fat 4g,
    • Trans Fat 0g),
  • Cholesterol 70mg;
  • Sodium 1300mg;
  • Total Carbohydrate 24g
    • (Dietary Fiber 5g,
    • Sugars 1g),
  • Protein 27g;
Percent Daily Value*:
    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.