Sweet-Sour Kraut & Chops
Yield
6 servingsPrep
20 minCook
1 hrsReady
1 hrsLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
russet potatoes
and thinly |
|
| ½ | cup |
onions
chopped |
|
| 6 | each |
pork chops
3/4 inch thick |
*
|
| 2 | tablespoons |
vegetable oil
|
|
| 27 | oz |
sauerkraut
rinsed & drained |
*
|
| 20 | ounces |
pineapple, canned, crushed
|
|
| 2 | tablespoons |
brown sugar
|
|
| ½ | teaspoon |
salt
|
|
| 1 | dash |
black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
russet potatoes
and thinly |
|
| 118 | ml |
onions
chopped |
|
| 6 | each |
pork chops
3/4 inch thick |
*
|
| 3E+1 | ml |
vegetable oil
|
|
| 27 | oz |
sauerkraut
rinsed & drained |
*
|
| 578 | ml/g |
pineapple, canned, crushed
|
|
| 3E+1 | ml |
brown sugar
|
|
| 2.5 | ml |
salt
|
|
| 1 | dash |
black pepper
|
*
|
Directions
In a 12 x 7½ x 2-inch baking dish combine potato slices and onion.
Add ¼ cup water.
Bake covered, at 350℉ (180℃) until nearly tender, 45-minutes.
Meanwhile, in a skillet brown pork chops on both sides in hot oil.
In a bowl combine sauerkraut, undrained pineapple, and brown sugar.
Spoon over potato mixture.
Place chops atop.
Season with salt and pepper.
Bake, covered, 45 minutes longer.
