← Back to Search Results
baking, pan-frying
Pork Chops Baked in a Pear Sauerkraut

Photo by: Joseph De Leo
Comments: 1
 

Recipe

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

Yield: 4 servings
Cooking time: 45 To 50 Minutes

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

Directions

1. Preheat the oven to 375°F.

2. 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.

3. 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.

4. 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.


© 1991, 1995 by Michele Urvater
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information includes 1/8 teaspoon of added salt per serving.

326kcal (16%)
43mg (4%)
23mg (38%)
2mcg RAE (0%)
728mg
49mg
24g
7g
4g
13g
68mg (23%)
1082mg (45%)
8g (42%)
20g (30%)
3mg (15%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
  • Vika

    04.19.10 Flag comment

    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.

 

Explore Cookbooks on Cookstr

mom-a-licious Mom-a-Licious
by Domenica Catelli
flavor Flavor
by Rocco DiSpirito
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
martin-yans-china Martin Yan's China
by Martin Yan
raos-cookbook Rao's Cookbook
by Frank Pellegrino
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
unforgettable-desserts Unforgettable Desserts
by Dede Wilson
fruits-of-the-harvest-recipes-to-celebrate-kwanzaa-and-other-holidays Fruits of the Harvest: Reci...
by Eric V. Copage
living-raw-food Living Raw Food
by Sarma Melngailis
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?