Pork Chops Baked in a Pear Sauerkraut

Name: Pork Chops Baked in a Pear Sauerkraut
Yield: Makes: 4 servings
Ingredients: 1 pound sauerkraut (preferably bagged not canned); 1 jar (6 ounces) baby-food apple or pear purée; ½ teaspoon caraway seeds; Salt and freshly ground black pepper; 1 tablespoon oil; 4 boneless center-cut pork chops, about 4 ounces each and ½ inch thick

Preparation info

Makes:
4
servings

Difficulty
Easy

Appears in

Monday-to-Friday Cookbook

By Michele Urvater

Published 1991

About

This is a wonderful and quick winter dish that tastes terrific with baked potatoes, acorn squash, or sweet potatoes.

Ingredients

1 pound sauerkraut (preferably bagged not canned)
1 jar (6 ounces) baby-food a

Dinner
Main course
Gluten-free
Winter

Method

Preheat the oven to 375°F.
Drain the sauerkraut, rinse well under cold running water, and squeeze dry with your hands. In a mixing bowl combine the sauerkraut, fruit purée, and caraway seeds; season to taste with salt and pepper.
Heat the oil