Pork Chops Baked in a Pear Sauerkraut
This is a wonderful and quick winter dish that tastes terrific with baked potatoes, acorn squash, or sweet potatoes.
Cooking Time45 min
Cooking Methodbaking, pan-frying
Total Timeunder 1 hour
One Pot MealYes
OccasionCasual Dinner Party
Recipe Coursemain course
Dietary Considerationegg-free, gluten-free, lactose-free, low carb, peanut free, soy free, tree nut free
Five Ingredients or LessYes
Taste and Texturejuicy, savory, sweet, tangy
- 1 pound sauerkraut (preferably bagged not canned)
- 1 jar (6 ounces) baby-food apple puree or pear puree
- ½ teaspoon caraway seeds
- Salt and freshly ground black pepper
- 1 tablespoon oil
- 4 boneless center-cut pork chops, about 4 ounces each and ½ inch thick
Preheat the oven to 375°F.
Drain the sauerkraut, rinse well under cold running water, and squeeze dry with your hands. In a mixing bowl combine the sauerkraut, fruit purée, and caraway seeds; season to taste with salt and pepper.
Heat the oil in a medium-size ovenproof skillet over medium heat. Add the pork chops and sauté until somewhat browned, about 2 minutes per side. Transfer the chops to a dinner plate.
Off the heat, stir the sauerkraut mixture into the pan juices in the skillet. When this is well mixed, place the seared pork chops on top and place the skillet in the oven. Bake uncovered until the pork is cooked through, about 30 minutes.
Substitute 1 tablespoon brown sugar, ½ cup milk or heavy or whipping cream, and 2 teaspoons Dijon mustard for the fruit purée and caraway. Proceed as directed.
1991, 1995 by Michele Urvater