| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Grains | Pork | 4 | Servings | |
INGREDIENTS
| 1 | tb | Vegetable oil |
| 8 | Thin-cut blade pork chops; about 3/8-inch thick | |
| Salt | ||
| Freshly ground pepper | ||
| 1 | lb | Sauerkraut; rinsed and drained |
| 1 | Ripe pear; peeled, cored, | |
| ; diced fine | ||
| 1/4 | c | Chicken broth |
| 2 | Green onions; minced | |
| 1 | tb | Firmly packed brown sugar |
| 1 | ts | Fresh thyme leaves; or 1/4 teaspoon |
| ; dried | ||
| 1/4 | ts | Caraway seeds |
| Chopped fresh parsley; for garnish |
INSTRUCTIONS
Heat oil in large skillet over medium-high heat. Cook pork chops in batches until browned, 1 to 2 minutes per side. Season with salt and pepper. Transfer to platter. Discard drippings from skillet; add remaining ingredients except parsley, stirring to scrape up browned bits. Cover and cook 5 minutes. Arrange chops over sauerkraut; cook, covered, until flavors are blended and chops are cooked through, 12 to 15 minutes. Sprinkle with parsley. Prep time: 15 minutes Cooking time: 20 minutes Degree of difficulty: easy (C) Copyright 1997, Meredith Corporation, All Rights Reserved Busted by Barb, Possum Kingdom Lake NOTES : Monday, December 15, 1997 5:56 AM Shop for family-pack pork chops.they.re cut thin and are a good value . Recipe by: LHJ ONLINE http://www.lhj.com Posted to MC-Recipe Digest V1 #978 by "abprice@wf.net" <abprice@wf.net> on Jan 2, 1998
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