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Pork Chops with Sauerkraut and Onions




Source of Recipe


Jo Gainey


List of Ingredients




4 pork chops (about 1/2 to 3/4 inch thick)
1 large onion, chopped
2 Tablespoons olive oil
Sea salt to taste
Freshly ground pepper
1 cup sauerkraut, rinsed and drained
1/ teaspoon caraway seed (if desired)
1/2 cup water or beef broth
1 paket Splenda
2 Tablespoons red wine vinegar



Recipe



Set oven to 350° f

Brown onion in olive oil until starting to turn golden. Set aside. Salt,
then grind Pepper onto pork chops. Brown chops on each side. Prepare the
roasting pan with nonstick spray. Put onions on the bottom, then 1 cup
sauerkraut mixed in with onions. Sprinkle with caraway seed; add water or
broth, splenda and vinegar. Stir. Put pork chops on top, and bake at 350°f
until fork tender. Serve with faux potatoes or asparagus tips (or any other
vegetable you desire.)

© recipe copyright rj gainey 2004