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Sauerkraut + PorkChop Casserole




Source of Recipe


wwr
Sauerkraut + PorkChop Casserole

3 cups (750 ml ) sauerkraut, rinsed and drained
1 Tbs (15 ml) caraway seeds
4-6 thick pork chops, about 1/4 lb (110 g) each
2 onions, sliced
4-6 potatoes, peeled and cut into rounds 1/2-inch
(1 cm) thick
1 can (15 oz, 425 g) chopped tomatoes with their liquid
Salt and freshly ground pepper to taste

Mix together the sauerkraut and caraway seeds. Spread the
sauerkraut in a baking dish big enough to hold the pork chops
snugly in a single layer. Top with the pork chops followed by the
onion, potatoes, and tomatoes with their liquid. Season with salt
and pepper. Cover with foil and bake in a preheated 350F (180C)
oven for 1 hour. Remove the foil and bake an additional 30 minutes.
Serves 4 to 6.