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Pork Chops Baked in a Pear Sauerkraut

Updated February 23, 2016
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This is a wonderful and quick winter dish that tastes terrific with baked potatoes, acorn squash, or sweet potatoes.

4 servings

Cooking Time45 min

Cooking Methodbaking, pan-frying

CostModerate

Easy

Total Timeunder 1 hour

One Pot MealYes

OccasionCasual Dinner Party

Recipe Coursemain course

Dietary Considerationmain course

Five Ingredients or LessYes

Mealdinner

Taste and Texturejuicy, savory, sweet, tangy

Ingredients

  • 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

Instructions

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.

Variation

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.

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Thank you for the recipe, it's a wonderful, easy and hearty meal. I used cream/mustard/sugar combo instead of pureed fruit. It came out delicious.

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