Pork And Sauerkraut
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Dutch | Pork | 6 | Servings |
INGREDIENTS
| 3 | lb | Fresh pork loin or |
| 6 | Thick chops, 1 inch thick | |
| 1 | t | Salt |
| 1/4 | t | Pepper |
| 1 | qt | Sauerkraut or more |
| 1 | Cooking apple, peeled and | |
| chopped | ||
| 1/2 | Onion, opt. peeled and | |
| 1/2 | t | Caraway seed |
INSTRUCTIONS
Brown pork on all sides with the onion. Put sauerkraut into a Dutch oven or heavy casserole. Add apple, onion, caraway seeds and about 1 cup water. Sprinkle with salt and pepper. Arrange chops over the kraut and bake, covered tightly, for 1 to 1 1/2 hours or until meat is tender. Serve with mashed potatoes. Posted to MC-Recipe Digest V1 #362 Recipe by: Dorothy Forsythe From: Sherry Zeiss <zeiss@tab.com> Date: Wed, 1 Jan 1997 13:20:07 -0600
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Nutrition (calculated from recipe ingredients)
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Calories: 458
Calories From Fat: 94
Total Fat: 10.4g
Cholesterol: 190.6mg
Sodium: 939.7mg
Potassium: 1508.2mg
Carbohydrates: 20.9g
Fiber: 4.6g
Sugar: 15.5g
Protein: 67.5g