Pork Chops with Sauerkraut

Flavors of the Old Country blend together perfectly in this classic treatment for pork. MORE+ LESS-

By Betty Crocker Kitchens

February 9, 2010

tablespoons olive or vegetable oil

bone-in pork loin chops, thin cut (about 1 lb)

teaspoon salt

1/4

teaspoon pepper

lb small red potatoes, cut into 1/4-inch wedges

can (1 lb) sauerkraut, drained

teaspoon parsley flakes

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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.