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German-Style Baked Pork Chops

Source of Recipe


Adapted from The Great American Meat Book






List of Ingredients



• 1 (32-oz.) jar sauerkraut
  
• 3 medium white potatoes
  
• 3 slices bacon, cut crosswise into 1/2-inch pieces
  
• 1 medium sweet onion, peeled and thinly sliced
  
• 1 tsp caraway seeds, lightly crushed
  
• 3/4 tsp ground black pepper, divided
  
• 2 tsp olive oil
  
• 4 bone-in pork chops, about 3/4-inch thick
  
• 1/4 tsp salt
  
• Vegetable cooking spray
  
• 1 (28-oz.) can peeled and diced tomatoes or chef's cut tomatoes, drained
  
• 1/2 cup reduced-sodium chicken broth
  






Instructions



1. Heat the oven to 350 degrees (F). Drain the sauerkraut in a colander. Rinse well and drain again, pressing out the excess liquid. Set aside.
   
   
2. Peel the potatoes and slice in half lengthwise. Cut crosswise into 1/8-inch slices. Set aside.
   
   
3. Cook the bacon in a 9- to 10-inch nonstick skillet over medium heat until just crisp. Transfer to a paper towel-lined plate. Pour off all but about 2 tablespoons of the fat. Put the onions into the pan; cover and cook 5 minutes, stirring occasionally. Stir in the caraway seeds and 1/2 teaspoon pepper; transfer to a plate and set aside.
   
   
4. Heat 1 teaspoon olive oil in the same pan. Put 2 chops in the pan and brown lightly on both sides. Sprinkle lightly with salt and pepper. Remove from the pan and repeat with the remaining 1 teaspoon oil and chops.
   
   
5. Lightly spray a 9x13x2-inch baking dish with cooking spray. Spread the sauerkraut in the bottom of the pan and top with the pork chops. Spread the onions on top, followed by the potatoes, and then the tomatoes. Drizzle the broth over the top, cover with foil and bake 1-1/2 hours.
   
   Transfer the chops to plates and stir the vegetables together. Spoon to the side and serve.
   
   Makes 4 servings.