| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains |
|
Main dish, Meats, Appetizers, Microwave |
3 |
Servings |
INGREDIENTS
| 2 |
tb |
Vegetable oil |
| 4 |
|
Pork chops, cut 1-inch thick |
|
|
(about 2 lb) |
|
|
Salt and pepper |
| 1/2 |
c |
Thinly sliced onion |
| 16 |
oz |
Can sauerkraut, undrained |
| 1/2 |
ts |
Caraway seeds |
| 1 |
|
Tart apple, peeled, cored and thinly sliced |
| 1/2 |
c |
Water |
INSTRUCTIONS
1. In a heat-resistant, non-metallic skillet, heat oil on a conven-tional
surface unit until hot. 2. Sear pork chops on both sides until browned. 3.
Sprinkle chops lightly with salt and pepper, to taste. Drain any excess
fat. 4. Arrange onion and sauerkraut over pork chops. 5. Heat, covered, in
Microwave Oven 5 minutes. 6. Sprinkle caraway seeds over sauerkraut and
arrange apple slices on top. 7. Add water and heat, covered, in Microwave
Oven 4 minutes. Heat, uncovered, in Microwave Oven an additional 5 minutes
or until pork chops are fork-tender. Pork should always be cooked to
well-done. Tip: If a heat-resistant, non-metallic skillet is not available,
any skillet may be used for browning, and the seared chops may be
transferred to a shallow, 1 1/2-quart or 2-quart, heat-resistant,
non-metallic casserole after Step 3.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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