| 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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